Simple Veggie Hash with Tarragon Aioli

I am in dire need of a warm-me-up breakfast these days! So, I skip the standard egg white scramble and double up on the nutrient-filled veggies I love to make a colorful plate of tastiness. Not to be missed; the APL dairy-free tarragon aioli to top your hash is to-die-for…the best part? This is easy and can double as lunch too! To bulk up your meal, serve this atop 1-1 1/2 cups of beautifying arugula or watercress – pictured here we had some fresh organic kale.

Simple Veggie Hash with Tarragon Aioli

makes 1 serving

What You Need:

For the Hash:

  • 1 1/2 cups veggies-of-choice – APL used yellow squash, carrots, red onion, shiitake mushrooms, + red bell pepper.
  • 1/2 TB avocado or coconut oil
  • 1-1 1/2 cups greens; arugula, kale, watercress…

For the Tarragon-Aioli:

  • 1 TB veganaise (vegan mayo)
  • 1 1/2-2 tsp tarragon, chopped
  • 1/2 tsp lemon juice
  • water, to thin out (only if-needed for the aioli)

To Make:

  1. Simply heat the oil in a medium skillet over medium heat for 30 seconds. Add in the veggies and pan-grill until al dente – roughly 5-6 minutes. Optional: add the greens in and stir around to heat + lightly wilt for 2-3 minutes.
  2. Meanwhile, prep the aioli by mixing the ingredients together in a small bowl – place it in the refrigerator (covered) until it’s needed.
  3. Plate the veggies over the greens and top with the aioli. Voila!




RecipesAshley Pettit