Dairy-Free Full English Breakfast Hash
A hearty and comforting dairy-free take on the classic full English breakfast, all cooked together in one pan for easy cleanup. Perfect for a weekend brunch.
Ingredients
- 8 links Vegan Sausages
- 8 slices Smoked Bacon
- 4 Large Eggs
- about 450 g Potatoes
- 1 medium White Onion
- about 225 g Mushrooms
- 1 cup Cherry Tomatoes
- 1 can Baked Beans
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Dice the potatoes and onion. Slice the mushrooms and tomatoes.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add potatoes and onion to the skillet and cook until softened, about 10 minutes.
- 4Add vegan sausages and bacon, cook until sausages are browned and bacon is crispy, about 8 minutes.
- 5Add mushrooms and tomatoes, cook until softened, about 5 minutes.
- 6Stir in baked beans and heat through.
- 7Create four wells in the hash and crack an egg into each well.
- 8Cover the skillet and cook until the eggs are cooked to your liking, about 3-5 minutes for runny yolks.
- 9Season with salt and pepper to taste.
- 10Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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