Vegan Corned Seitan Hash with seitan corned beef, golden potatoes, shallots, and herbs is a hearty skillet dish that works for breakfast, lunch, or dinner.
Vegan Roast Beef Dinner
I like this recipe because it’s a quick and savory way to turn St. Patrick’s Day leftovers into a brand-new meal.
You will need to prepare the Corned Seitan Roast first, but I promise it’s super easy and the key to greatness with this recipe.
You will only need half of the roast for the recipe, but that’s not a big deal either, because you can do like I do and save the other half to serve with Whole Grain Mustard Mashed Potatoes and peas, or slice it thin for Blackened Seitan Cheesesteak sandwiches.
I hope you enjoy this plant-based alternative to corned beef hash as much as we do!
Ingredients for Vegan Corned Seitan Hash
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Yukon Gold potatoes – Creamy inside, lightly crisp outside—perfect for hash. Cut them into even cubes so they cook through at the same pace.
- Vegan butter – Gives the potatoes and seitan that golden, crisped finish while adding a little richness. You want it sizzling before anything hits the pan.
- Shallot – Smaller and a little sweeter than onion, shallots melt right into the background flavor. If you don’t have one, a bit of yellow onion works fine.
- Glazed Corned Seitan Roast – The star of the show. Using half a roast is plenty here, and the flavor really shines once the edges caramelize in the skillet.
- Fresh Parsley – Brightens up the whole dish at the end. A quick sprinkle goes a long way.
- Kosher Salt and Ground Black Pepper – Keep it simple; season as you go so the flavors balance.
- Dried Thyme – A small pinch adds a cozy, savory note without being overpowering.
What other vegetables can I add?
Bell peppers or carrots work well for extra color and sweetness. Just chop them into small pieces so they cook evenly with the potatoes.
How to Make Vegan Corned Seitan Hash
STEP ONE: Cook the Potatoes. Add the cubed potatoes to a medium pot and cover with 1 inch of water. Set over medium-high heat and bring to a boil. Cook until fork-tender, then drain and set aside.
STEP TWO: Cook the Shallot. In a large, deep skillet over medium heat, melt the butter. Add the shallot and cook, stirring often, for about 2 minutes, until softened.
STEP THREE: Combine Potatoes and Shallot. Add the cooked potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until lightly browned.
STEP FOUR: Add Seitan Roast, Herbs, and Seasonings. Stir in the cubed seitan roast, parsley, salt, pepper, and thyme.
STEP FIVE: Finish and Serve. Continue cooking for 10 minutes, stirring often, until the hash is lightly crisped. Serve warm.
Storage and Reheating
- Vegan Corned Seitan Hash is best served hot from the skillet while the potatoes and seitan are crisp. Leftovers, however, will keep in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the hash in a skillet over medium heat with a small pat of vegan butter or a splash of oil. This helps bring back the crisp edges that are lost when reheating in the microwave.
Can I make this hash ahead of time?
Hash really shines when enjoyed fresh, since that’s when the potatoes and seitan are at their crispiest. If you want to get a head start, boil and cube the potatoes the day before and refrigerate them. When you’re ready, all that’s left is sautéing the shallot and crisping everything together in the skillet.
Can I freeze this?
Freezing isn’t recommended. Potatoes tend to change texture once thawed. It’s best to enjoy this dish fresh or within a few days of making it.
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Vegan Corned Seitan Hash Recipe
Ingredients
- 1 pound Yukon Gold Potatoes cut into 1/2-inch cubes
- 2 tablespoons vegan butter
- 1/4 cup shallot chopped
- 1 pound prepared Glazed Corned Seitan Hash
- 2 tablespoons parsley chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
Instructions
- Add the cubed potatoes to a medium pot and cover with 1 inch of water. Set over medium-high heat and bring to a boil. Cook until fork-tender, then drain and set aside.
- In a large, deep skillet over medium heat, melt the butter. Add the shallot and cook, stirring often, for about 2 minutes, until softened.
- Add the cooked potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until lightly browned.
- Stir in the cubed seitan roast, parsley, salt, pepper, and thyme.
- Continue cooking for 10 minutes, stirring often, until the hash is lightly crisped. Serve warm.
Nutrition
This post was updated on August 22, 2025.
Jenn
YUM! Just in time for St. Patty’s day!