Hearty Vegetable Breakfast Hash
Author: 
Recipe type: Breakfast
Serves: 2-4
 
Ingredients
  • 2 medium-size red potatoes, washed and diced
  • 1 Tbsp olive oil or coconut oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes, optional for spice
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 2 bell peppers, diced [any color]
  • 2 large handfuls baby spinach
  • 4 organic pastured eggs
  • 1 ripe avocado, de-seeded + sliced thinly
  • fresh salsa of choice [for serving]
Instructions
  1. In a large pan, heat oil on medium-high.
  2. Add garlic + onion and sauté for 3-5 minutes until translucent and fragrant.
  3. Add potatoes, sea salt, black pepper + red pepper flakes [if using] and spread as evenly as possible on the bottom of the pan.
  4. Let potatoes cook for 3-5 minutes without stirring so they start to brown and crisp slightly on one side [reduce heat slightly to prevent burning, if needed].
  5. Flip potato, onion + garlic mixture so the other side of the potatoes can brown for 3-5 minutes. You want your potatoes to crisp up slightly, so cook longer on each side if needed.
  6. Next add bell pepper and spinach to potato mixture.
  7. Cook for about 10 minutes, stirring occasionally until spinach has wilted and bell pepper is slightly tender.
  8. Meanwhile in another pan, fry 2-4 eggs in healthy fat of choice [olive oil, coconut oil or organic butter] to desired doneness.
  9. To serve, add hash mixture to a plate or bowl and top with a fried egg, avocado slices + salsa. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/hearty-vegetable-breakfast-hash/