Vegan Breakfast Hash Bowl
Time to Make: 45 minutes
Serves 2
Directions
- Soak 1/4 cup of cashews in hot water for 5-10 minutes.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Wash the potatoes and cut into 1/2” cubes.
- Toss the potatoes in oil, with the seasonings. Then place on the baking sheet and bake for 35 minutes, flipping halfway through.
- Prepare the salsa. Wash and core the tomatoes and then finely chop them.
- Finely chop the onion, garlic and jalapeno. Remove the seeds from the jalapeno. Add to a medium bowl with the tomatoes.
- Finely chop the cilantro and add to the bowl.
- Zest and juice half a lime and add to the bowl along with the salt and sugar. Set aside.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
