Recipe: Vegetable Breakfast Hash

Recipe: Vegetable Breakfast Hash

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Kelli Foster
Jul 1, 2018
(Image credit: Maria Siriano | Kitchn)

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.

(Image credit: Maria Siriano | Kitchn)

Vegetable Breakfast Hash

Serves 4

Prep time: 10 minutes to 15 minutes ; cooking time: 20 minutes to 25 minutes

  • 3 tablespoons

    olive oil, divided

  • 1

    medium yellow onion, chopped

  • 1

    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

    smoked paprika

  • 1 teaspoon

    ground coriander

  • 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

  • 4

    large eggs

  • 2

    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.

Recipe Notes

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.

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