This Vegan Breakfast Hash Is Insanely Delicious!
- 3 Medium Potatoes (I prefer Yukon)
- 1 Sweet Potato
- 1 Bag of Black Beans
- Mushrooms (Baby Bella)
- 1 Bell Pepper
- Just Egg Liquid Optional**
- Soyrizo (Vegan Chorizo) Optional**
- Olive Oil
- Avocados (This Recipe Uses A Total Of 2)
Creamy Avocado Sauce
- 1 Avocado Peeled
- 1 1/2 Cloves Minced Garlic
- Juice of 1 Lime
- 1/3 Cup Plain Vegan Yogurt (I Used Sprouts Farmers Market Coconut Yogurt)
- 2 Tbsp Minced Cilantro
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 2 Tbsp Water
Prep Veggies. Start by getting out a knife, cutting board, medium pot, and your veggies (bell pepper and potatoes). Next, peel and rinse both Yukon and Sweet potatoes, cut them into cubes, and throw them into your medium pot. Add some water and bring to a boil. Cook until potato cubes are soft. While your potatoes are cooking, wash and core your bell peppers. Cut them both into thin strips, then proceed to cut the strips in half once. Set aside in a bowl.
Cook The Veggies. Heat a large non-stick pan* over medium heat. Once the pan is fully heated, add your veggies. Season generously with salt, pepper, garlic powder, and a little paprika powder. Let it cook for 10 minutes. Stir occasionally and cover with a lid.
Soyrizo. After your potatoes have been cooking for 10 minutes, add in your chorizo along with two handfuls of spinach. Cover with the lid again.
Beans. After 4 minutes add in your beans. Let this cook, and continue to leave the cover on. (this helps the food steam and cook faster.)
Oven. Preheat oven to 420 Fahrenheit. Transfer your breakfast hash into an oven-safe pan, and sprinkle some more salt, pepper, garlic powder, and olive oil. Let this bake for 10 minutes.
Creamy Avocado Sauce.Blend. In a blender add your avocado peeled, minced cilantro, minced garlic cloves, lime juice, vegan yogurt, water, salt, pepper, and blend. Taste as you go because you may want to add more seasonings. Pour into a bowl and set aside in the fridge.
Pre Heat Skillet. Preheat a small nonstick skillet over medium to medium-high heat. Coat evenly with a bit of oil.
Cook The Just Egg. These directions are straight from their website. Shake the bottle well. Pour the whole amount into the skillet. Shimmy the skillet to distribute the liquid evenly and let it sit for a moment before stirring. Scramble like an egg by using a spatula to occasionally scrape and pull the mixture across the pan, while still letting the JUST Egg heat evenly and set. Steadily push the cooked sections out from the center and edges and redistribute the remaining liquid across the pan. Scramble until all the liquid is just cooked through. Use the spatula to break the scramble up into fluffy, bite-sized pieces. Remove from heat. Sprinkle the cooked scramble with salt and black pepper. Add on top of the breakfast hash.
Plate. By this time your plate should be colorful and smelling great. Get a bowl and spoon and pour up as much as you’d like. Add some fresh slices of avocado and drizzle in the creamy avocado sauce. Enjoy!
If you like a cheesy potato hash, you can mix in Violife Cheddar Shreds.
You can also enjoy this dish with tortilla/tortilla chips.
You can add any of your favorite veggies.
Wanna ditch the chorizo and just egg? No issue! It’ll taste just as good!