When you aren’t supposed to eat eggs, cheese, gluten or yeast breakfast can start to really feel like a challenge. No more eggs-over-easy, pancakes or french toast (well, not the traditional way at least…). I needed to come up with a new breakfast go to. Something I could throw together on weekends that still felt like breakfast and not dinner in the morning. It was also important to me that it was filling, and something others would enjoy eating too. Introducing my Breakfast Hash.
Many people immediately go to hash-browns in their mind when they first hear this dish, but I’m using the term in its more classic way. Hash is a style of dicing food into little bits and then mixing all of the ingredients together. It’s great its flexibility because I can swap in and out ingredients based on what I have handy so it never gets boring.
Start out by selecting your ingredients. I typically use zucchini as my base instead of potatoes because it is much lighter and still has a neutral taste. Then I’ll add some extra veggies like carrots, or onions. For a carb I will often add either quinoa, or rice noodles. Then optionally for meat I will use something like sausage, ham or bacon. Occasionally after cooking I will top with some vegan cheese.
- 1 Zucchini
- ½ Package of Ground Sausage
- ½ Onion
- 2 Cups Cooked Quinoa
- ½ Cup Vegan Gourmet Mozzarella Cheese
- Coconut Oil (or oil of your choice)
- Start by dicing your zucchini and onion and set aside.
- Heat a skillet over medium to high heat with about a tablespoon of coconut oil, then add diced vegetables and let them simmer.
- Slice up ground sausage and add to skillet using a spatula to break apart as it cooks
- Once sausage starts to brown add quinoa to heat. (I make a big batch at the beginning of the week so I usually already have some in the fridge, there are also frozen quinoa bags which are great for easy prep.)
- Once sausage has browned and all ingredients are cooked to your liking remove from heat and add vegan cheese, salt and pepper to taste then serve.