Breakfast Hash

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As much as I love oatmeal, sometimes I want a savory breakfast. My Breakfast Hash recipe is a hearty mix of potatoes and veggies that keep me satisfied for hours. It’s plant-based and gluten-free which makes it great for serving at family breakfasts.

I’ve been making this for years and developed it when I had a craving for a scramble but didn’t want the eggs and cheese I used before.

As with most of my recipes you can omit or add ingredients based on what you have on hand. If you plan to have your kids eat this Breakfast Hash you’ll want to leave out the jalapenos.

Breakfast Hash

I’ve made this Breakfast Hash recipe in the Crock Pot and Instant Pot but my favorite is the skillet method. When cooked in the skillet you have to keep an eye on it. Since we are cooking without oil the potatoes and veggies will have a tendency to stick. Once they begin to stick just pour a little water into the skillet and give it a good stir, scraping the bottom of the pan with a silicone spatula.

I served this with fresh fruit and homemade bread covered in peanut butter. The leftovers were even more amazing because I smothered them (and toast made from that beautiful rustic loaf) in leftover Creamy Brown Gravy.

How to Make Breakfast Hash

Ingredients

• 1 cup diced onion
• 3 cloves garlic, minced
• 2 pounds potatoes, I used 10 small red potatoes cut into bite sized pieces
• 1 diced bell pepper
• 1 sliced jalapeno, seeds removed
• 1 diced roma or vine tomato
• 1 cup water (approximate)
• Salt and pepper to taste

Instructions

1. Heat a skillet on medium heat.
2. Add diced onions and garlic. When they start to stick to the pan add a few tablespoons of water (up to ¼ cup) and stir with a silicon spatula. These can cook for a few minutes while you prepare the potatoes.
3. Add bite sized potatoes to the skillet plus ¼ cup of water and cover with a lid. Cook for 10 minutes, check for sticking half way through and add water and stir if needed. Prepare the rest of the veggies.
4. Add the bell pepper and jalapeno, stir and add more water if needed then cover with a lid and cook for 10 more minutes but check it after 5. At this point the potatoes should be softened enough to bite or cut with a fork.
5. Check for doneness. If potatoes and peppers are cooked through add the tomatoes, cover with the lid and remove from heat. Let them sit for 5 minutes.

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