This vegan breakfast hash is one of those meals that makes you feel like you have your life together. Crispy golden potatoes, melty Violife mozzarella, tangy garlic sauerkraut, fresh microgreens, and a drizzle of creamy dill dressing — all made in the air fryer in under 20 minutes.
I made this before work one day, so it really is that easy. And no offense to my usual superfood smoothies, but when I took my first bite of this vegan breakfast hash sitting on my porch at 8 AM? I felt like such a success.
Why This Vegan Breakfast Hash Works
The air fryer is a godsend in my kitchen, and if you like potatoes and tofu as much as I do, that’s reason enough to get one. The potatoes come out crispy on the outside and soft and creamy on the inside. The sauerkraut makes the hash extra flavorful, and the melty cheese gives it a texture that’s honestly to die for.
And the secret weapon? Dill dressing plus microgreens. It sounds simple but it takes this vegan breakfast hash from good to restaurant-level. Instant elevation.
What You’ll Need for This Vegan Breakfast Hash
For the hash:
- Golden potatoes, cubed
- 1 yellow onion, diced
- 1 bell pepper (any color), cubed
- Violife mozzarella shreds
- Garlic sauerkraut
- Avocado oil
- Pink salt, pepper, and garlic powder
- Optional: dried herbs of your choice
For topping:
- Sugar bomb tomatoes (or any small tomatoes), sliced
- Microgreens
- Trader Joe’s creamy dill dressing
- Everything but the bagel seasoning
How to Make This Vegan Breakfast Hash
- Cut the golden potatoes and bell pepper into cubes. Toss in a bowl with avocado oil, pink salt, pepper, and garlic powder. Add dried herbs if you want.
- Add the potatoes to the air fryer at 400°F and cook for 6 minutes.
- Flip the potatoes, add the bell pepper, and cook for another 6-8 minutes until everything looks crispy and golden.
- Add the Violife mozzarella shreds and garlic sauerkraut on top. Cook for 2 more minutes to melt the cheese.
- Transfer to a bowl or plate. Top with sliced baby tomatoes, microgreens, a drizzle of creamy dill dressing, and a sprinkle of everything but the bagel seasoning.
Tips
- Golden potatoes are the best variety for this recipe. They get perfectly crispy in the air fryer while staying creamy inside.
- Don’t skip the garlic powder. It makes a huge difference in the flavor of the potatoes.
- The sauerkraut might sound unusual in a breakfast hash, but the tanginess balances out the richness of the melted cheese perfectly.
- If you don’t have an air fryer, you can roast the potatoes and peppers in the oven at 425°F for about 25 minutes, flipping halfway.
- This vegan breakfast hash also works great for meal prep — make a big batch and reheat throughout the week.
FAQ
Can I use a different type of potato? Golden potatoes work best for this vegan breakfast hash because of their creamy texture, but sweet potatoes or red potatoes would also work. Just adjust the cooking time since different potatoes cook at different rates.
What can I use instead of Violife cheese? Any vegan mozzarella shreds will work. Follow Your Heart and Miyoko’s are both great options. You just want something that melts well.
Do I need an air fryer? An air fryer gives you the crispiest results with the least oil, but you can also roast everything in the oven at 425°F for about 25 minutes. It won’t be quite as crispy but it’ll still be delicious.
What are microgreens? Microgreens are tiny, young seedlings of vegetables and herbs. They’re packed with nutrients and add a fresh, slightly peppery flavor on top of warm dishes. You can find them at most grocery stores near the herbs and salad greens. If you can’t find them, baby arugula works as a substitute.
Is this recipe gluten free? Yes! Everything in this vegan breakfast hash is naturally gluten free. Just double-check your sauerkraut and dressing labels to make sure.
Vegan Breakfast Hash with Microgreens
Ingredients
- 4 medium golden potatoes cubed
- 1 yellow onion diced
- 1 bell pepper cubed
- 1/2 cup Violife mozzarella shreds
- 1/4 cup garlic sauerkraut
- 1 tbsp avocado oil
- 1/2 tsp pink salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 cup sugar bomb tomatoes sliced
- Handful of microgreens
- Trader Joe's creamy dill dressing
- Everything but the bagel seasoning
Instructions
- Cut golden potatoes and bell pepper into cubes. Toss in a bowl with avocado oil, pink salt, pepper, and garlic powder.
- Add potatoes to air fryer at 400°F. Cook for 6 minutes.
- Flip potatoes, add bell pepper, and cook for 6-8 more minutes until crispy and golden.
- Add Violife mozzarella shreds and garlic sauerkraut on top. Cook 2 more minutes to melt cheese.
- Transfer to a bowl. Top with sliced tomatoes, microgreens, dill dressing, and everything but the bagel seasoning.
