Easy Breakfast Hash

Written by on in Breakfast

This is hands down my go-to breakfast to make regularly. Depending on your serving sizes, this dish can make between 4-6 serving sizes. Perfect for a large family or group brunch, or as a meal-prep for one for the week. I usually make a big batch to eat for a fast healthy breakfast throughout the week! 

Years ago I did a month of Whole 30 and this is one recipe that has stuck with me since. It’s my favorite because it’s filling, but not super heavy. Having it prepped on the weekend, I can re-heat one portion quick and top with an egg. In 5 mins I have a healthy breakfast that fuels my mornings, which can feel impossible some weekdays!

Another thing that’s great about a breakfast hash, is you can play with the ingredients to make it your own. I switch it up often! You can swap the protein for whatever you prefer. You can make this dish entirely veggie or vegan. If you feel intimidated by cooking I recommend this recipe as a good start to make some of your own changes! 


Some swaps/additions you can do to the recipe:

  • Instead of turkey bacon: use regular bacon, sausage or tempeh.
  • Swap bell peppers for poblano peppers. Or add in jalapeno!
  • Instead of oil use butter or ghee.
  • Shallots can be used instead of an onion
  • Play with spice combinations! 
Easy Breakfast Hash
Print

Easy Breakfast Hash

Course: Breakfast
Servings

5

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • 1 golden potato, large

  • 1 sweet potato, large

  • 1 bell pepper

  • 1 poblano or jalapeno pepper (optional)

  • 1 sweet onion

  • 1 packet of turkey bacon (about 8 slices)

  • 2 Tbsp avocado oil

  • salt, for seasoning

  • pepper, for seasoning

  • garlic powder, for seasoning

  • 1 -2 eggs, optional

Directions

  • Pre-heat the oven to 425F. While the oven is preheating, chop the potatoes into 1/2"-1" cubes. Dice peppers and onion. Chop the turkey bacon, or whatever protein you want to substitute, into smaller pieces.
  • Toss the potatoes in the avocado oil and season with salt, pepper, and garlic powder. Line a baking sheet with foil, a silicone mat, or spray with cooking oil. Spread the potatoes out onto the baking sheet and place into oven. Cook the potatoes for 30 mins, checking them halfway to mix on the sheet so they roast evenly.
  • While the potatoes are in the oven, heat a pan to med-high heat on the stove. Add in the turkey bacon pieces and let them cook for 5 minutes.
  • Add in a little oil to the pan and add the onions and peppers to the turkey bacon. Let cook for 10 mins, occasionally stirring so the mixture does not burn.
  • Once the bacon, onion, pepper mixture is done cooking, turn off stove and set aside. When the potatoes are done in oven, pull them out and to the mixture in the pan. Stir all together.
  • Serve as is, or with a fried or poached egg on top - my favorite way to serve this hash!