Vegan Breakfast Hash

I know – why is a dairy lovin girl posting a vegan recipe? Guess what? Vegan can be incredibly delicious and satisfying, like this Vegan Breakfast Hash.  Plus, we can contribute by giving the animals a rest and reducing our carbon footprint. Do you know that if everyone went vegan for one day the U.S. would prevent greenhouse gas emissions equivalent to 1.2 million tons of CO2. Yikes.  That’s some good motivation.

I am teaming up with other San Diego food bloggers and Melissa’s Produce for an ultra fun produce challenge. Melissa sent us a gorgeous box of their coolest produce including a bag of red quinoa, Baby Dutch Yellow Potatoes, baby Brussels sprouts, shredded leeks, fava beans, tangerines…the list goes on.  We needed to take 3 to 4 of those ingredients and transform them into something really tasty.

Therefore, the vegan breakfast hash. You don’t need dairy and meat for protein when you are working with quinoa and Fava beans. One cup of Fava beans has 13g of protein and quinoa has 8g of protein in one cup cooked.

This vegan hash is not only for breakfast – we actually had it for dinner as a stand-alone dish. It was super filling and full of fresh flavors. You just can’t go wrong, in so many ways, with this vegan dish.

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Vegan Breakfast Hash 

Recipe by Liz Hughes - Virtually Homemade

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

• 1.5 lb bag Melissa's Baby Dutch Yellow Potatoes, rinsed and cut in half, quarters if large
• 3 tablespoons canola oil, divided
• 1/2 teaspoon ground cumin
• 1 clove garlic, finely minced
• 1/4 teaspoon red pepper flakes
• 1 package Melissa's Steamed and Peeled Baby Beets, cut in quarters
• 1/2 ounce Melissa's Dried Chanterelle mushrooms (reconstitute per package directions) and roughly chopped
• 1/2 cup cooked fava beans
• 6 ounces (about 2 cups) Melissa's cleaned and sliced leeks
• 1 cup cooked red quinoa
• Kosher salt to taste
• Fresh cilantro

Cooking Directions

1. In a large skillet heat 2 tablespoons of oil over medium heat. Add potatoes and cook for 7 to 10 minutes, stirring occasionally to be sure potatoes are browned all over. Remove potatoes from skillet and set aside.
2. In same skillet heat remaining tablespoon of oil over medium heat. Add cumin, garlic and red pepper flakes. Saute for 2 to 3 minutes until fragrant. Add beets, mushrooms, fava beans and leeks. Cook until warmed through and leeks are starting to wilt about 3 to 5 minutes. Toss in quinoa and potatoes and mix thoroughly.
3. Serve warm, salt to taste and garnish with fresh cilantro if desired.

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