Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes in a single layer, sprinkling with salt and pepper. Allow them to cook undisturbed for 5-7 minutes until golden, then stir occasionally for another 5-7 minutes until they're crispy and tender. Once done, transfer the cooked potatoes to a plate and keep warm.

In the same skillet, add the remaining tablespoon of olive oil and toss in the chopped red onion, bell pepper, zucchini, and sliced mushrooms. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are softened and edges are slightly browned.

Create a small space in the pan by pushing the sautéed vegetables to the sides. Add the minced garlic into the center and cook for 30-60 seconds, stirring until fragrant. Return the golden potatoes to the skillet, gently mixing everything together until heated through.

Taste the Vegan Breakfast Hash, adjusting the seasoning with additional salt, pepper, and any optional spices like smoked paprika if desired. Serve hot, garnished with your favorite toppings.