Vegan Breakfast Hash with Microgreens
A quick and easy vegan breakfast hash made in the air fryer with crispy golden potatoes, melty vegan cheese, garlic sauerkraut, and fresh 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 black pepper
- 1 tsp garlic powder
- 1/2 cup Sugar Bomb or cherry tomatoes sliced
- handful microgreens
- Trader Joe's creamy dill dressing to taste
- Everything but the bagel seasoning to taste
Instructions
- Cube the golden potatoes and bell pepper, and dice the onion. Toss the potatoes with avocado oil, pink salt, black pepper, and garlic powder.
- Add potatoes to air fryer at 400°F. Cook for 6 minutes.
- Flip the potatoes, add the diced onion and bell pepper, and air-fry for another 6–8 minutes, until the potatoes are crispy and the vegetables are tender.
- 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.
Notes
Notes: Golden potatoes give the best texture for this recipe. Don't skip the garlic powder. For oven method, roast at 425°F for 25 minutes, flipping halfway.