Can you believe I had my first ever vegetable hash this year in Newport, RI? I didn't grow up eating it and I'm pretty sure the norm is corned beef hash and this was made for vegetarians to enjoy. I loved the meal and had to recreate it myself. This is my Vegetable Hash Breakfast Bowl that is perfect to make on a Saturday or Sunday since it does take a bit more time than a usual breakfast. It would be a fun recipe to make with your significant other, your friend/roommate, or kids! This recipe is enjoy for most people since it is dairy free, gluten free, and vegetarian. You can opt out of the eggs if you're vegan.
I used red bell pepper, onion, broccoli, and sweet potato as the base of the hash and added two over medium eggs and avocado on top. I drizzled on chili pepper extra virgin olive oil for an extra kick of flavor that really tied the recipe together.
It's a balanced meal with carbs from the sweet potato, healthy fats from the avocado and olive oil, fiber from the broccoli/onion/red bell pepper, and protein from the eggs. So yes you have a nutritious AND delicious breakfast to enjoy! Let's get to it.
Yields: 1-2
Prep time: 20 minutes
Total time: 40 minutes
This recipe is dairy free, gluten free, and vegetarian.
Ingredients:
1.1 sweet potato, finely diced
2. 1 red bell pepper, finely diced
3. 2 cups of broccoli florets
4. ½ sweet onion or red onion, finely diced
5. ½ avocado, sliced thinly
6. 2-4 eggs
7. Extra virgin olive oil
8. Salt, black pepper, garlic powder, cinnamon, chili powder
9. Chili pepper extra virgin olive oil (optional)
Instructions:
1.First, preheat the oven to 400.
2. Finely dice the sweet potato and place the cubes onto a baking sheet with aluminum foil.
3. Coat sweet potato with olive oil and season with salt to taste. Then season with black pepper, chili powder, and cinnamon. I don't measure but black pepper is to taste and the chili powder/cinnamon was less than ½ TSP each. So it's up to you!
4. Mix well with your hands and make sure the sweet potato is spread out evenly. You don't want them touching as much to ensure they all cook evenly.
5. Bake in the oven until soft and tender.
6. As waiting for the sweet potato to bake, prepare the avocado, red bell pepper, onion, and broccoli. If the broccoli florets are too big, you can chop them into smaller chunks.
7. Grab a large frying pan and place it on medium-high heat onto the stovetop. Pour in 2 TBSPS olive oil and add in the onion and red bell pepper. Sauté until the onion turns light brown. Add in the broccoli.
8. Season with salt and black pepper to taste. Keep sautéing. The sweet potato should be done soon, so once they are, gently take them out of the oven and add them into that large frying pan.
9. Mix the contents together. Taste for salt and black pepper, add if necessary.
10. Once the broccoli is fully cooked, place the frying pan onto the side and grab a medium sized frying pan to cook the eggs.
11. I wrote 2-4 eggs because the amount you are making is enough for 2 people. So you can do just 2 eggs if it's just you and save the rest for later or do 4 eggs if you are sharing!
12. Drizzle in 1 TBSP of olive oil into the pan on medium-low heat. Once the olive oil simmers crack in each egg.
13. Cover the pan until they are cooked to your liking - I enjoy them over medium/over hard but it's up to you!
14. Grab a serving bowl (or 2) and add in the vegetable hash into a bowl. Layer on the 2 eggs. Add on your sliced avocado you prepared.
15. Season with salt to taste if you'd like and pour on chili pepper extra virgin olive oil if you have it for a spicy kick!
