My favorite weekend brunch spot is right here at home… with this breakfast hash recipe. I got the base for the recipe from Danielle years ago when we lived together–hers was a paleo recipe combining just 3 or 4 ingredients: sweet potato, shallot, breakfast meat of choice, sometimes topped with an over easy egg.
When I discovered and fell in love with a “veggie hash” at my local brunch spot, I was inspired to recreate it at home. I realized I could use her potato hash as the base. I changed the potatoes to small red and white potatoes, giving them more of a fried texture by using coconut oil to cook them in, added Brussels sprouts, and was quite pleased!
From there all bets were off. We started adding different vegetables, switching up the meats and consistency of the egg, mixing up whether we used sweet potatoes or regular potatoes. It’s an amazing recipe to get a ton of veggie servings in first thing in the morning!
We tend to mix it up with whatever vegetables are in season but here’s what you need: