Harvest Veggie Breakfast Hash Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Vegan, Paleo-friendly
Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 medium red onion, diced
- 2 cups chopped kale or spinach
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 4 large eggs (for topping)
- Optional: Fresh parsley or green onions for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed sweet potatoes and spread them out in an even layer. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender on the inside and starting to brown on the outside.
- Lower the heat to medium. Stir in the diced red onion and red bell pepper. Continue to cook for another 5-7 minutes until the onions are translucent and the peppers have softened slightly.
- Add the minced garlic, smoked paprika, dried thyme, salt, and black pepper to the skillet. Stir well to ensure all the vegetables are evenly coated with the spices. Cook for 1-2 minutes until the garlic is fragrant.
- Add the chopped kale or spinach to the pan. Toss gently with the other vegetables for 2-3 minutes until the greens have wilted and turned a bright green color.
- If you are adding eggs, create four small wells in the vegetable mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. Remove from heat immediately.