Hippy Hash

July 17, 2025 Paris Klees

This creation was born out of a desire to have a dish that can transform based on the time of day or my mood. A base recipe that can be used for breakfast, lunch, and dinner, be hearty or a light snack.

The hippy hash is an excellent dish all on its own for breakfast, lunch, or dinner. But add an egg and you have the most amazing breakfast hash. Add more protein or greens for a delicious lunch. Pair it with grilled chicken or fish, and it easily becomes the perfect dinner side.

Hippy Hash

Yield: 6 Servings | Prep Time: 15 mins

Cook Time: 30 mins | Total Time: 45 minutes

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Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a low FODMAP variation.

One Dish, 2 Allergy-Friendly Ways

GF & DF RECIPE GF, DF, LOW FODMAP RECIPE

GLUTEN FREE - DAIRY FREE RECIPE

Ingredients:

2 sweet potatoes
1 eggplant
4 sausages or bratwurst (our favorite brand is Hill's Meats)
4 tbsp avocado oil (or your oil of choice)
2 tbsp dairy free butter
2 tbsp za'atar seasoning (or Italian seasoning)
1/4 cup parsley
1/4 cup dairy free feta cheese (Follow Your Heart is the best, but Violife is a close second)
1 lemon
salt and pepper

GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE

Max one serving to remain low FODMAP

Ingredients:

2 sweet potatoes
1 eggplant
4 sausages or bratwurst (our favorite brand is Hill's Meats)
4 tbsp avocado oil (or your oil of choice)
2 tbsp dairy free butter
2 tbsp za'atar seasoning (or Italian seasoning)
1/4 cup parsley
1/4 cup dairy free feta cheese (Follow Your Heart is the best, but Violife is a close second)
- the safe low FODMAP amount for this product is unknown, so I cannot advise on the appropriate amount. Please keep that in mind when making this recipe.
1 lemon
salt and pepper

INSTRUCTIONS:

Peel sweet potato and dice into cubes, along with the eggplant.
Add the potatoes and eggplant to a mixing bowl with the oil, salt, and pepper and give it a good toss.
Arrange the sweet potatoes and eggplant in one layer on the baking dish. Cube the butter and sprinkle it over the sweet potatoes and eggplant.
Roast for 20 minutes in a 425 ° oven, tossing them halfway through.
While the potatoes and eggplant are cooking, brown the sausages in a pan over medium heat.
Once the sausages are browned, set aside to rest for a few minutes before cutting them into rounds. Pro tip: slice them on a diagonal for that fancy look.
Wash the parsley in a solution of water and vinegar, rinse, and pat dry.
Finely chop about 1/4 cup of parsley.
On a plate or in a serving bowl, layer the sweet potato and eggplant mixture, then top with sliced sausage. Sprinkle with feta cheese, fresh parsley, and a squeeze of lemon.