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:
Make sure to read it all through first! Yes, it’s a lot of steps. But one you get into the routine of what you should be doing while the previous thing is cooking, it becomes quite easy.
- 1 c. chopped potatoes: sweet or small red – or my favorite are the mixed, red, purple and white – in terms of quantity, think about how much potato you want to eat! Dan and I will sometimes split a small sweet potato or share half of a large one. What’s most important is that you can lay each chopped piece flat in the pan to fry.
- 1/2 shallot or 1/4 onion – you can add more if you want more! This is just to add flavor!
- veggies: the more the better! We often use asparagus, kale, Brussels sprouts, zucchini, cauliflower – anything that roasts! As much or as little as you like.
- meat of choice – measure quantity per person eating, optional – we often use Applegate Chicken and Maple sausage but bacon adds amazing flavor
- egg – 1 per person, optional – I recommend cooking over-easy so it spreads all over the dish, but since I’ve been pregnant we’ve been doing scrambled
- avocado – optional
- 1 tbsp coconut oil
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- fresh rosemary – highly recommend
OUTLINE OF STEPS:
- start by cooking veggies in oven
- next, cook potatoes and onion on stovetop
- then cook meat in separate pan on stove
- end by cooking the egg on stove
- combine & enjoy!
1. Heat oven to 400 degrees F
2. Chop vegetables that need to be roasted, lay them in a single layer on a sheet, toss with olive oil, and place in oven to cook until roasted (usually 15 minutes)
3. While vegetables are roasting, add coconut oil to a 12″ pan on the stovetop at medium-high heat.
4. While coconut oil is heating up, chop potatoes to small bite-size pieces. I try to cut them to be pretty thin because I prefer crispier potatoes and they cook better that way. Add them in a single layer to the coconut oil–be careful for splatter from the hot oil! Salt to taste.
5. While the bottom of the potatoes are cooking, dice onion or shallot. Here we also added a serrano pepper for some heat and green apple for crunch. I also highly recommend adding fresh rosemary to the potatoes. It adds amazing flavor. Once the bottoms of the potatoes are browned, add the onion (and pepper). And toss it all so everything has oil on it. Then, try and get the uncooked side of the potatoes to be face down so they can brown.
6. While the stovetop mix is cooking, cook the meat in a separate pan.
7. At this point the vegetables, meat, and potato mix should should be fully cooked. Keep an eye on the veggies – they might be done sooner and you don’t want them to overcook. Lower the heat on hash, and add the meat and veggies and stir.
8. Keep the potato hash warm on low heat while you prepare the eggs as you like in a separate pan (recommend over easy because the runny egg on top is heaven. But scrambled also works.)
Serve and enjoy! Again – add seasonings to taste as you like! We also add some fresh avocado on top. It’s amazing and you’ll feel like you went out to a restaurant!