This vegetable breakfast hash is the perfect weekend brunch meal and can easily be doubled or even tripled to feed a crowd. This dish combines the lovely crispiness of home fries or hash browns everyone loves into a better, lighter version filled with gorgeous vegetables. It’s is oh so delicious and will make anyone’s mouth water. It’s best served mixed up with scrambled eggs. It’s just the perfect thing to eat when you wake up on a Sunday morning.
Happy and healthy eating,
- 2 cups of baby potatoes (any color will work)
- 1 bell pepper, color of choice
- 1 cup sliced mushrooms ( I use baby bellas)
- 4 cups of spinach
- 3 tbsp. extra virgin olive oil
- 2 cloves of garlic, minced
- 1/8 tsp onion salt
- ½ tsp dill
- 1 tsp freshly cracked black pepper
- ½ tsp of parsley
- 4 eggs, scrambled (optional)
- Rinse baby potatoes to get off dirt and pat dry. Slice potatoes into about ¼ inch thick.
- Heat up a large stir fry pan or skillet to medium. Pour in 3 tbsp. of olive oil and minced garlic. Once garlic starts to turn golden add in sliced potatoes and add in all spices. Cover and let potatoes cook, about 10 minutes.
- Once potatoes are slightly tender add in mushrooms and sliced bell pepper. Cover again until veggies become tender, about 5 minutes.
- Once everything is almost cooked through add in the spinach. Toss well and cover until fully cooked, about 5 minutes. Add an extra tbsp. or two of olive oil if pan is too dry.
- Uncover skillet and gently poke potatoes with a fork or knife to make sure they are cooked through and tender. If they’re not quite ready cover and let steam for another couple of minutes. Once the spinach is wilted, the vegetables are tender, and the potatoes are staring to slight crisp up that means everything’s ready.
- Cook scrambled eggs over medium low heat and mix in with hash. Put everything into a large serving bowl and dig in!
- Calories: 200
- Fat (g): 8.7
- Saturated (g): 2
- Carbs (g): 20.3
- Fiber (g): 4.7
- Sugars (g): 4.8
- Protein (g): 10.9