Delicious Veggie Breakfast Hash with Sweet Potatoes Recipe

If you’re looking for a hearty and nutritious way to start your day, look no further than this Veggie Breakfast Hash with Sweet Potatoes recipe. Packed with vibrant vegetables and the natural sweetness of sweet potatoes, this dish is not only colorful but also bursting with flavor. In this blog post, we’ll explore the origins of breakfast hashes, guide you through the ingredients you need, provide step-by-step instructions, and answer some frequently asked questions.

The Origins of Breakfast Hash

The concept of a breakfast hash dates back to the 18th century, originating from the French term “hacher,” meaning “to chop.” Traditionally, hash was a way to use up leftover meats and vegetables by chopping them into small pieces and frying them together. Over the years, breakfast hashes have evolved, and different variations have sprouted around the globe, often incorporating whatever ingredients are available.

In the United States, breakfast hashes gained popularity in diners and cafes, often served with eggs on top. This Veggie Breakfast Hash with Sweet Potatoes version takes a modern twist, celebrating plant-based ingredients while providing a filling and energizing meal to kick-start your day.

Ingredients for Veggie Breakfast Hash

Here are the ingredients you’ll need to serve 4 to 6 people:

Step-by-Step Directions

Now that you have all your ingredients ready, let’s dive into the cooking process!

Step 1: Prepare the Sweet Potatoes

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with a pinch of salt and pepper. Cook them for about 10-12 minutes, stirring occasionally, until they are tender and slightly crispy on the edges.

Step 2: Add Onions and Garlic

Once the sweet potatoes are cooked through, push them to one side of the skillet. In the same skillet, add another tablespoon of olive oil and the diced red onion. Sauté for about 3 minutes until the onions are translucent. Add in the minced garlic and cook for another minute until fragrant.

Step 3: Incorporate the Rest of the Veggies

Next, add the diced bell pepper and zucchini to the skillet. Season again with salt, pepper, cumin, and paprika. Cook for an additional 5-7 minutes, or until all the vegetables are tender and mixed well together.

Step 4: Add Spinach

Once the veggies are cooked, add the chopped spinach to the skillet. Stir everything together, allowing the spinach to wilt down, which should take about 1-2 minutes.

Step 5: Serve and Garnish

Once everything is well combined and cooked, remove the skillet from heat. If desired, garnish with fresh parsley before serving. You can enjoy the Veggie Breakfast Hash on its own or topped with a fried or poached egg for added protein!

FAQ

1. Can I customize the vegetables in the hash?

Absolutely! This recipe is highly versatile, and you can swap out or add any vegetables you like. Consider using mushrooms, kale, broccoli, or even swapping sweet potatoes for regular potatoes or other root vegetables.

2. How can I make this recipe ahead of time?

You can prepare the veggie hash ahead of time and store it in the fridge for up to 3 days. Simply reheat it in a skillet or microwave when you’re ready to eat. If you’re meal prepping, consider leaving off the fresh spinach until you’re ready to heat it up, as it can become soggy in the fridge.

3. Can I freeze the veggie hash?

Yes, you can freeze the Veggie Breakfast Hash! Let it cool completely and then store it in an airtight container or ziplock bag. It can be frozen for up to 2 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

In conclusion, this Veggie Breakfast Hash with Sweet Potatoes is a fantastic way to enjoy a delicious, colorful, and nutritious meal. Whether you’re serving it for breakfast, lunch, or dinner, it’s a versatile dish that everyone will love. Enjoy your cooking and the delightful flavors of this wholesome recipe!