Per many requests of family and friends, I am devoting weekly posts to our favorite recipes. Most of them take minimal prep-work, or I have modified them so that prep-work only occurs once and you have meals for several days! Perfect for busy families, and we all know that if there is food readily available in the refrigerator, we are less likely to pick something up on the way home. I have plans to start logging/documenting items as I make them (this has been hard in the past), but I’m doing it, dang it!
This week: Breakfast Hash
What I love about this recipe is that it can be incredibly versatile and really play to the taste buds of your family. I will include recommendations for what we usually prepare, but feel free to get creative and make it your own.
My favorite thing about this recipe is that my husband and I are often short on time in the mornings. If breakfast can’t be prepared in 5-10 minutes, we will choose a much un-healthier option. With the hash already prepared, all we need to do is make eggs and that takes about 3 minutes. WIN!
For this recipe:
- 4 red or gold potatoes, diced
- ½ medium sized onion,chopped
- 2 T. olive oil
- 1 zucchini
- 1 8 oz container mushrooms
- 2 C. shredded Brussels sprouts
- 2 t. Old bay seasoning
- 1 t. Salt
- 1-2 t. Pepper
- 12 eggs
- 1 T. butter
- 1 piece Ezekial bread toast. We like this one, but there are many options available.
- 1 Avocado or pre-made guacamole. I use Good Foods Guacamole as it has no sugars in it. Each container only lasts a few days after opening, so be aware of that if you go this route. We get ours at Costco, but the Good Foods webpage has a wide-variety of flavor options!
- Prep potatoes, onions and Brussels sprouts. I used the slicing option on my food processor for shredding the Brussels sprouts, but if you do not have one you can thinly slice with a knife. Aim for about ¼ inch wide slices
- Heat skillet over medium heat and add olive oil
- When oil is hot, add onions cooking until they start to become translucent- about 2 minutes
- Add potatoes and brussels sprouts. You may need to turn the heat down to med/low depending on your stove here. You want to thoroughly cook the vegetables without burning them. About 8 minutes.
- While potatoes and brussels sprouts are cooking, dice the zucchini and mushrooms.
- Add zucchini and mushrooms to skillet when they are prepped.
- Stir in seasonings.
- When veggies are nearly cooked, turn on a second skillet for the eggs (if you are ready to eat breakfast). Otherwise, cool hash and store in a container in the refrigerator for 4-5 days.
When adding the eggs:
- Add butter to skillet. When melted, cook eggs to your liking. I prefer over-medium eggs for this dish and usually do 2 or 3 eggs depending on my appetite.
- As eggs are cooking, pop your toast in the toaster.
- When plating, I recommend 1.5 C. to 2 C. veggie hash, topped with prepared eggs.
- Add 1 T. guacamole or avocado to toast for some additional healthy fats.
- Enjoy your well-rounded, whole foods breakfast!
- If you are grain-free, omit the toast!
- If you don’t like guacamole, add toppings such as cream cheese and tomatoes, or a nut butter to your toast (though I think guacamole toast is AMAZING)
- Get fun with seasonings
- Depending on the size of your family and how long you want each recipe to last, you may need to adjust the amount of vegetables you are preparing.
- Feel free to add a small about of fruit (less than 1/4 C. ) to your breakfast. I LOVE blueberries with my eggs