These days, “breakfast hash” is all the rage (along with Avocado Toast, of course). You simply cannot go out for breakfast or brunch without some variety of the breakfast skillet on the menu (or maybe three or four options).
Basically, a breakfast skillet, involving eggs, potatoes, a few veggies, a lot of meat, and sometimes cheese, it’s a heavy and filling meal for the day.
Why is it called breakfast hash?
The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a “hash house” or “hashery.” … When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or even baked beans.
But, what if we want something filling (yet a whole lot lighter), vegan, and super tasty with the heaviness of traditional greasy spoon options?
Well, we now have an option! Enter: Big Mountain.
The amazing vegan superfoods producing company offers Superfoods Brekkie Links as part of their smorgasbord of products. And, when cooked with nourishing sweet potatoes and tossed with a tasty and light vegan Cilantro Lime Avocado Dressing, you’ll be in vegan hash heaven!
Fresh, light, filling, and super tasty: Superfood Sausage Avocado Sweet Potato Breakfast Hash!
Superfood Sausage Avocado Sweet Potato Breakfast Hash
1 Tbs. olive oil
1 large garnet yam (sweet potato), sliced
1 10oz. pkg (4 links) Big Mountain Foods Superfood Brekkie Links, sliced
1/4 cup Cilantro Lime Avocado Dressing*
1/4 cup roasted, salted sunflower seeds
2 Tbs. fresh cilantro, chopped
Preheat the oven to 425 degrees.
Toss the sweet potatoes and Brekkie Links in olive oil. Place in an oven-safe baking dish. Cover and roast for 30-40 minutes (stirring occasionally), until the sweet potatoes and sausages are both soft and crispy.
Remove from the oven.
Serve drizzled with Cilantro Lime Avocado Dressing*, roasted sunflower seeds, and fresh cilantro.
Use additional salt and pepper, if desired.
*Cilantro Lime Avocado Dressing:
1 ripe avocado
2 Tbs. fresh lime juice
1/2 cup fresh cilantro
1 jalapeño, seeded and chopped
1/2 tsp. sea salt
2 Tbs. water
2 Tbs. olive oil
Halve the avocado. Remove the pit and scoop flesh into food processor. Add in lime juice and cilantro, and jalapeño. Sprinkle in the salt.
Process until everything is thoroughly mixed. Pour in water and oil and process until smooth. Taste for seasoning, adding more salt or lime juice as needed.
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