Broccoli Hash With Creamy Dressing

I admit – I eat broccoli like it’s going out of style, my fridge is usually stocked up with a few pounds of it. The reason is, it’s somewhat cheap and usually on sale, its versatile, very filling, and healthier to snack on than candy and chips. I never liked broccoli growing up, still don’t like it raw at all however, it’s now my favorite thing to roast, steam and saute in a skillet. So I give you my crispy broccoli hash with creamy dressing! This dish is great with eggs or on top of a salad… you can even it alone as a salad. Its takes about 15 minutes to make (You know I like my quick dishes).


  • 2 -3 large crowns of broccoli finely chopped into small bite sized pieces (include the steams as well) 
  • 3 tbs Avocado oil 
  • 2 tsp of Garlic powder
  • 2 tsp of paprika
  • Salt and pepper to taste

Heat oil in cast iron skillet on medium. Add broccoli to the skillet and keep on medium/high for a few minutes before stirring (this will get a nice crispy char on the broccoli) 

Once you still the broccoli add all the other ingredients and let it continue to crisp throughout until its to your desired texture. 

For the dressing:

  • 3 tbs of Kite Hill Vegan Jalepeno Cream cheese (you can use ant  savory flavored cream cheese or tofutti vegan cream cheese if can’t find Kite Hill but I recommend adding some garlic powder and maybe a few other spices if it’s plain) 
  • 1 tbs of olive oil or avocado oil
  • 1/4 C of water
  • Salt and pepper to taste 
  • Put all ingredients into a small jar together and shake it together (or use a blender) 
  • Drizzle generously over the hash and enjoy

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