I love to make breakfast hash when I need to use up veggies from my fridge that can easily be chopped and then sauteed. For this recipe, I used onions, peppers, brussels sprouts, mushrooms, and kale. The possibilities are endless with the vegetables you can use so if you stick to the recommended measurements in the recipe, you can pretty much use most vegetables. This recipe is vegan, gluten free, and refined sugar free.
The secret sauce, literally, to this hash is Haven’s Kitchen Golden Turmeric Tahini. If you’re not familiar with this company, they make the best clean sauces that I love to use in my recipes because they make it both delicious and fast! They come in clear plastic pouches so you can see how much sauce is left and you can squeeze the pouches to make sure the sauce is well mixed. If you want to try these out, you can order sauces on their website and use my code GIRLSWHOEAT gets you 15% off!
To make this hash, you will use a pan large enough to hold all your veggies. I used my favorite non-stick non-toxic Our Place pan, but any 10’’ pan works
To begin, first add olive oil to your pan and let it get hot, then add in the chopped onions and let them saute and soften. Once they are soft, add in the firmer vegetables that take longer to cook (brussels sprouts, red pepper) and place the lid on the pan which helps to cook them faster. When these veggies are soft, add in quick to cook vegetables like mushrooms and then add in the greens like kale or spinach and place the lid on top. Once greens are soft or wilted, add salt and the sauce (for this one I used Haven’s Kitchen Golden Turmeric Tahini Sauce) and mix it all in. Make two holes in the veggie mixture and crack your eggs into the holes. Place the lid back on and cook until eggs are cooked through and white.
My eggs of choice, if it is within your budget, is Vital Farms eggs. They are pasture raised and noticeably more orange than other eggs. This is because pasture raised chickens have access to more space so they are able to consume more nutrients! I love the transparency of this brand and on most egg cartons, you can find the name of the small farm your eggs came from stamped on the side!
Substitution Ideas:
- Kale: you can swap out for any leafy greens like spinach or swiss chard
- Vegetables: could use carrots, chopped brussels sprouts, tomatoes, corn, zucchini, or broccoliÂ
- Sauce: can use any Haven’s Kitchen sauce or just add in one of your pantry staple spice blends (Italian seasoning, Primal Palate blends)
