Vegetable Hash Breakfast Skillet – The Lemon Bowl®

This hearty veggie hash breakfast skillet is filled with peppers, potatoes and onions, then topped with high-protein eggs cooked to order.

Whether I’m serving it for breakfast or dinner, a large pan of vegetable hash is always a family favorite. Versatile, affordable, and ready in under 20 minutes, you really can’t go wrong with this skillet meal. My veggie hash breakfast pan uses onions and peppers, but feel free to use whatever you have on hand! This dish pairs great with shallots, Anaheim peppers, cherry tomatoes, and more. Top with fresh herbs to really enhance the flavor!

Ingredients

• Potatoes: Fingerling or creamer potatoes are great for this hash. Buttery flavor and creamy texture balance peppers and onions.
• Onion: I would use a yellow or white onion as it caramelizes to a sweet and mild flavor.
• Red pepper: The sweetest of the peppers, the red pepper pairs well with onions and potatoes.
• Garlic Powder: Quickly adds some strong garlic flavor to vegetables.
• seasoning salt: Typically a mixture of salt, pepper, paprika, garlic and onion powder. It’s an easy way to season and add flavor to dishes.
• Cayenne: Adds a kick of heat and spice to hash.
• eggs: An affordable, easy-to-cook protein. My kids like them sunny side up, but you could make scrambled eggs too!
• Olive oil: Heart-healthy oil to evenly cook and caramelize your veggies.

How to Make Vegetable Hash Breakfast Skillet

Start your veggie hash breakfast skillet by slicing and par-cooking your potatoes.

While your potatoes are cooking, dice your red bell pepper and onion.

Then sauté the onion seasoned with a little salt and olive oil in a pan or cast-iron pan.

After the onion has cooked for a few minutes, add the red bell pepper and continue to sauté.

Add a little more olive oil if needed.

Then add your boiled potatoes.

Sprinkle with garlic powder and seasoned salt.

Finish with the cayenne pepper and stir to evenly coat and incorporate the spices. Continue cooking until potatoes are browned and onions and peppers are caramelized.

In a separate pan, fry or scramble your eggs to your liking.

Serve with the egg on top of the hash and garnish with fresh parsley or Parmesan cheese. Enjoy your veggie hash breakfast skillet!

Switch!

• make it vegan This dish is already mostly veggie, just skip the egg topper to make this dish vegan!
• Add more vegetables. To increase your veggie intake, you could mix in some leafy greens like spinach or kale.
• Add a Mexican flair. Sprinkle in some cumin, add some black beans and top with avocado to give this hash a Mexican twist.

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Whether you actually eat it for breakfast or not, my Vegetable Hash Breakfast Skillet will keep the whole family happy.

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