Go Back
Veggie Breakfast Hash

Veggie Breakfast Hash

A delicious and flexible Veggie Breakfast Hash that combines crispy potatoes, tender vegetables, and fresh spinach, perfect for a nourishing start to your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large Russet or Yukon Gold Potatoes, diced into 1/2-inch cubes
  • 2 medium Bell Peppers (Red and Green), chopped into small pieces
  • 1 medium Red Onion, diced finely
  • 8 oz Mushrooms (Cremini or Button), sliced thinly
  • 2 cups Fresh Baby Spinach, packed tightly
  • 3 cloves Garlic, minced
  • 3 tbsp Olive Oil or Avocado Oil, for sautéing
  • 1 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 2 tbsp Fresh Parsley, chopped for garnish

Method
 

  1. Prepare all your vegetables, cutting the potatoes into uniform cubes.
  2. Heat a large cast-iron skillet over medium-high heat and add two tablespoons of oil.
  3. Add the diced potatoes to the pan, spreading them out into a single layer. Cook undisturbed for 5-7 minutes.
  4. Flip the potatoes and cook for another 5 minutes until softened and golden. Move them to the edges of the pan.
  5. Add the remaining tablespoon of oil to the center, then toss in the diced onions and bell peppers. Sauté for about 4 minutes until translucent.
  6. Add the sliced mushrooms and minced garlic, stirring to combine and scrape up browned bits.
  7. Sprinkle smoked paprika, salt, and pepper over the mixture, stirring to combine thoroughly.
  8. Lower the heat to medium and allow flavors to meld for 3-5 minutes.
  9. Fold in the fresh baby spinach and cook for about 60 seconds until wilted. Remove from heat.
  10. Garnish with fresh parsley and serve hot directly from the skillet.

Notes

Use a large pan to avoid crowding the vegetables for a crispy texture. You can prep vegetables the night before to save time.