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How to Make Vegetable Breakfast Hash
This Vegetable Breakfast Hash is a hearty way to start your day and works great for brunch! You can customize this hash by swapping in any of your favorite non-starchy veggies.
15 min prep time
20 min cook time
4servings
1 cup
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Step-By-Step Instructions:
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Heat oil in a large skillet over medium heat.
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Add diced onions and potatoes and cook until the onions are softened.
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Stir in diced bell pepper and zucchini and season with black pepper and ¼ teaspoon salt. Cook for 5–7 minutes until vegetables are tender.
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Add cherry tomatoes, minced garlic, smoked paprika, cumin, ¼ teaspoon salt, and pepper. Cook for an additional 3–5 minutes, allowing tomatoes to soften.
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Create four wells in the vegetable mixture.
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Crack one egg into each well. Season with ¼ teaspoon salt and black pepper.
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Cover the skillet and cook for 5–7 minutes or until the eggs are cooked to your liking.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 210
- % Daily value*
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Total Fat
12g
15%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 380mg 17%
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Total Carbohydrate
18g
7%
- Dietary Fiber 3g 11%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 668mg 14%
Ingredients
canola oil
2 tbsp
yellow onion (diced)
1/2 cup
bell peppers (diced)
1 med
zucchini (diced)
2 med
potatoes (diced)
1 med
salt (divided use)
1/2 tsp
black pepper
1/2 tsp
cherry tomatoes (halved)
1 cup
garlic (minced)
2 clove
smoked paprika
1 tsp
cumin
1/2 tsp
eggs
4 large
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