Recipe: Vegetable Breakfast Hash
If your goal is to work more vegetables into breakfast, you can certainly blend up a smoothie or toss together a breakfast salad. But if you ask me, there is no better choice than a warm, smoky stovetop hash made with a rainbow of ingredients from the crisper and topped with poached eggs.
A Good Breakfast Hash Starts with Uniform Veggies
The secret to a successful breakfast hash is in the vegetable prep. Chopping the onions, peppers, sweet potatoes, and broccoli so they’re all roughly the same size ensures everything in the skillet cooks evenly. Because this hash is made entirely on the stovetop, it’s best if everything is cut into small pieces.
To keep the bottom pieces from burning (while still giving them a light char), you’ll want to start with a generous amount of oil in the skillet. When the vegetables are tender, you’ll crack the eggs over top and cover the pan, resulting in perfectly cooked eggs with deliciously runny yolks.
Vegetable Breakfast Hash
- 3 tablespoons
olive oil, divided
medium yellow onion, chopped
medium red bell pepper, cored, seeded, and cut into 1/4-inch pieces
- 1 1/2 pounds
sweet potatoes, cut into 1/4-inch pieces
- 2 teaspoons
- 1 teaspoon
- 1 1/4 teaspoons
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1 small crown
broccoli, chopped into small florets (about 3 cups)
Finely grated zest from 1 medium lemon
scallions, green parts only, thinly sliced
Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet until shimmering. Add the onion and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add the sweet potatoes, paprika, coriander, pepper, and 1 teaspoon of the salt. Cook, stirring occasionally, until almost tender but there's still slight resistance when pierced with a fork, about 8 minutes. Add the broccoli, lemon zest, and remaining 1 tablespoon oil. Stir to combine.
Using the back of a spoon, press down into the vegetables to make 4 shallow divots for the eggs. Crack one of the eggs into a small bowl or ramekin (without breaking the yolk), and pour into one of the divots. Repeat with remaining 3 eggs. Season the eggs with the remaining 1/4 teaspoon salt.
Cover the skillet and cook for 7 to 8 minutes for runny yolks, or 10 to 11 minutes for firm yolks. Top with the scallions and serve warm.
Make ahead: The vegetable mixture can be cooked on the stovetop up to a day in advance and stored in an airtight container in the refrigerator. Reheat on the stovetop before adding the eggs.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.