breakfast hash

This Skillet Breakfast Hash is so easy and delicious. Perfect for camping or at home.

Skillet Breakfast Hash

vegetable oil

potatoes

salt and pepper

Open Nature® Cage Free Brown Eggs

cheddar cheese

scallions (,diced)

Open Nature® Everything Flatbread crackers

In a 12-inch cast iron skillet, warm the oil over medium heat.&nbsp;

Add in the potatoes and cook, stirring occasionally to prevent sticking, for 10 minutes.&nbsp;

Add in the chicken sausage and cook, stirring occasionally, for another 10 minutes. The potatoes should be golden and crisp.&nbsp;

Season with a dash of salt and pepper.

Make four wells in the hash and crack an egg into each one. Sprinkle the cheese around each egg and continue cooking until the whites are no longer clear and the yolk is to your liking.&nbsp;

Sprinkle with the scallions and serve immediately with some of the flatbread.

Looking for an easy breakfast idea? This Loaded Breakfast Skillet Recipe from Delish.com is the best.

Loaded Breakfast Skillet

russet potatoes, rinsed and scrubbed clean, chopped into 3/4" cubes

bacon,

onion, chopped

water

garlic

green onions, sliced

smoked paprika

kosher salt

black pepper

eggs

c. shredded Cheddar

I used ground pork breakfast sausage instead of bacon. It still came out fantastic. Everyone loved this breakfast dish.

Just finished this.  It was so good.  I left out green onion and added peppers and sausage.  Super Yummy.

Made it for the family and it was very yummy!

I used half pound of bacon and more green onion than the directions suggested, but this recipe was an amazing hit with my family.

My family loved this. I used left over pulled pork from the night before and doubled the garlic (we love garlic!) and it came out great. I had a hard time getting the eggs just right-at 5 minutes for me, the white was still runny. But then at 8 minutes when the white was cooked, the yolk was too. Still tasted amazing and would definitely make again

https://streaming.hearstdigitalstudios.com/manual_upload/57fbb072d559302287601219/mp4/Loaded_Breakfast_Skillet_FINAL_1476112520_4000_hd_v3.mp4

Cheese, potatoes, bacon and eggs: Is there anything that, together, they don't make better?

This Loaded Breakfast Skillet is all your faves in one pan.

This sweet potato hash with Brussels sprouts is a complete meal for breakfast, lunch, or dinner—you can't go wrong any way you assemble it!

Sweet Potato Hash

chili flakes

thyme

paprika

sweet potato (about 12-15 ounces),

red onion, diced

red bell pepper, diced

garlic,

5-8 Brussels sprouts, chopped

parsley

fresh chives, chopped (optional)

an apple, chopped (optional)

eggs (or more as needed

Whisk the chili flakes, thyme, and paprika together...

Whisk the chili flakes, thyme, and paprika together in a small bowl. Set aside.

Heat 1 tablespoon of your preferred fat in...

Heat 1 tablespoon of your preferred fat in a large, heavy-bottomed skillet over medium-high heat. 

Add the cubed sweet potato and sprinkle with...

Add the cubed sweet potato and sprinkle with salt and pepper. Stir to coat, then spread the potatoes in a single layer in the pan.

Cook for about 10 minutes until the potatoes...

Cook for about 10 minutes until the potatoes are crisped at the edges—stir often enough that your potatoes don't stick to the pan, but allow them to sit still long enough to form a nice crust. If your potatoes are sticking, add another 1 tablespoon fat. 

Once the potatoes are crispy outside and soft...

Once the potatoes are crispy outside and soft inside, scrape into a bowl and set aside.

Add another 1 tablespoon fat to the pan...

Add another 1 tablespoon fat to the pan and stir in the onion, bell pepper, half the reserved spices, and another generous sprinkle of salt and pepper. 

Cook for 5-6 minutes in the same way...

Cook for 5-6 minutes in the same way you cooked the sweet potatoes, stirring occasionally so the onion and bell pepper have a chance to brown at the edges.

Scrape the onion and pepper into the same...

Scrape the onion and pepper into the same bowl as the potatoes.

Add 1 more tablespoon fat to the pan...

Add 1 more tablespoon fat to the pan and add the garlic and Brussels sprouts, sprinkling once more with salt and pepper. 

Cook for about 5 minutes until tender, again...

Cook for about 5 minutes until tender, again following the same method, then return the potatoes, onion, and pepper to the pan.

Add the remaining spices, taste to see if...

Add the remaining spices, taste to see if additional salt or pepper is needed, and cook for a minute or two more to marry the flavors together.

Cook your eggs if you haven't done so...

Cook your eggs if you haven't done so already.

Pile the hash onto a plate or into...

Pile the hash onto a plate or into a bowl, sprinkle with chopped parsley, chives, and apple (if using), then top with eggs. Let the creamy yolks run into the hash, coating it and adding moisture.

Cozy breakfast hash made with just 10 simple ingredients. Crispy Brussels sprouts, sweet potatoes, onions, and garlic marry perfectly with a runny egg. Options for vegans and vegetarians included!

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

sweet potato, chopped into bite-size pieces ((skin on))

Brussels sprouts ((quartered if large, halved if small))

Tbsp avocado oil oil

healthy pinch each sea salt and black pepper

tsp avocado oil oil

yellow,

sage ((or sub dried))

Tbsp dried currants ((optional))

spicy chicken or pork sausage

spinach

eggs ((farm fresh

Hot sauce ((or sub store-bought))

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.

In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and currants (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.

Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.

Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.

In the meantime, heat a separate skillet over medium heat. Once hot, add a little oil (only if needed) and desired number of eggs. We recommend one per person (see notes for vegan options).

To cook egg: Crack egg in pan, cook for 3 minutes uncovered, then cover with a lid in the last 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness.

Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional). Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).

https://www.youtube.com/watch?v=StMUXjsyqIw

Cozy breakfast hash made with just 10 simple ingredients. Crispy Brussels Sprouts, sweet potatoes, onions and garlic marry perfectly with a runny egg. Options for vegans and vegetarians included!

Full Recipe: https://minimalistbaker.com/breakfast-hash-with-brussels-sprouts-and-sweet-potatoes/
 
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Breakfast Hash with Brussels Sprouts and Sweet Potatoes | Minimalist Baker Recipes

Sweet potato breakfast hash is an easy skillet breakfast recipe perfect for fall and winter! It&#x27;s hearty, nourishing, will fill you up and easy to make!

Sweet Potato Breakfast Hash

bacon

onion

red bell pepper (diced)

potato

kale leaves (roughly chopped)

cumin

garlic powder

salt and pepper (to taste)

Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.

Add the diced onion and red bell pepper to the pan and saute for one minute to soften.

Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.

Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.

Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.

Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

One of my favorite breakfast meals is a Cajun Spiced Potato Hash with Sausage and eggs of my choosing on top. This is a great recipe for a crowd.

Cajun Spiced Potato Hash with Sausage

red bell pepper, seeded (chopped)

green bell pepper, seeded (chopped)

oz Andouille sausage,

Cajun spice blend

olive oil, extra virgin (or canola or vegetable oil)

Over medium high heat, start with a hot, non stick skillet. Add 1 tbsp of extra virgin olive oil or canola if you are using chicken sausage, if you are using pork sausage, you can omit oil.

Add sliced sausage to hot skillet.

Since most sausage is precooked, you just need to give the sliced sausages a little char and allow to be heated through. About 5 minutes. 

Remove sausage from pan and set aside.

Add 1 tbsp of oil and allow to heat. Add potatoes, peppers, onions, 1 tsp of Cajun seasoning, pinch of salt, and pepper.

Sauté the potato mixture well. Give the potato mixture a stir every few minutes, you want a little char, but not to burn. About 20 minutes or until potatoes are tender.

Taste for salt, and add more salt and Cajun spice if needed. 

Now add sausage back in to the pan with the potato mixture and allow to completely heat through. 

Serve this Cajun Spiced Potato Hash and Sausage hot, with eggs of your choice on top. You can add cheddar cheese or pepper jack as an option. 

Onion, yam, mushrooms and kale round out this savory ground beef breakfast hash. And a killer 2-minute breakfast seasoning takes it to the next level. Ready in under 30 minutes, and clean-up is a breeze!

6-Ingredient Breakfast Hash (Paleo, AIP, Whole30)

Tbsp avocado oil

beef

yam,

med onion, roughly chopped

oz mushrooms, roughly chopped

kale, roughly chopped

tsp 2-Minute Breakfast Seasoning

Preheat large skillet over medium heat. Add avocado oil and heat until glimmering.

Add ground beef to pan, breaking up into small pieces. Cook for 5-7 minutes, stirring occasionally, or until almost cooked through. Remove from pan and set aside.

Using grease left in the pan, sauté the yam for about 5 minutes. Add onion and mushrooms and sauté until onions and mushrooms are softened, and the yam starts to get crispy, another 5-7 minutes. The less you stir, the crispier it gets.

Add the ground beef back to the pan, and add the chopped kale and Breakfast Seasoning. Cook, stirring occasionally for about 5 minutes or until kale starts to wilt.

Serve warm. Top with a fried or poached egg, if desired.

I'm just starting my AIP journey and this hit the spot! Thank you!

A hearty, 10-ingredient breakfast hash with roasted sweet potatoes, red onion, kale, and tandoori masala-spiced tofu! A protein- and fiber-packed plant-based meal.

Roasted Sweet Potato &amp; Kale Breakfast Hash

extra-firm tofu ((organic when possible))

sweet potatoes

Tbsp melted coconut oil ((divided))

tsp tandoori masala spice ((divided))

coconut sugar

black pepper ((divided))

red onion

Tbsp fresh parsley ((plus more for serving))

turmeric

kale

Hummus (store bought or this recipe)

Hot sauce ((tapatio is my favorite!))

Preheat oven to 400 degrees F (204 C), and wrap tofu in a clean towel and set something heavy on top (such as a cast-iron skillet) to press out excess moisture.

In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.

Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.

Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.

While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces (see photo). Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside.

Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1/2 Tbsp oil, tofu, and 1 tsp tandoori masala spice (amounts as original recipe is written // adjust if altering batch size). Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Then remove from skillet and set aside.

Add remaining 1/2 Tbsp oil to the skillet and add kale (amounts as original recipe is written // adjust if altering batch size). Season with a healthy pinch each salt and pepper, 1 tsp tandoori masala spice blend, and toss to coat (amounts as original recipe is written // adjust if altering batch size). Sauté, stirring frequently, to brown and wilt the kale - about 3-4 minutes.

Push kale to one side of the pan and add tofu back in to warm (see photo). Turn off heat but keep over burner.

To serve, divide the kale between 2 (or 3 // amounts as original recipe is written // adjust if altering batch size)) serving plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with remaining chopped parsley and enjoy. For extra flavor, season with hot sauce and serve with a generous spoonful of hummus (optional).

Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on a baking sheet in a 350-degree F (174 C) oven for 15-20 minutes or until warmed through.

Ham hash is made in just 30 minutes for an easy breakfast anytime! With just a few different ingredients, you can transform this recipe three ways, into an Italian, Mexican or Greek hash.

Ham Hash: Three Ways

olive oil

lbs russet potatoes (small dice)

garlic (minced)

salt

tsp black pepper

oz package Smithfield Anytime Favorites Ham (cubed)

basil pesto

tomatoes (chopped)

mozzarella cheese (shredded)

basil (chopped)

jalapeno (diced)

tsp chili powder

pepper jack cheese (shredded)

avocado (diced)

tbsp fresh cilantro (chopped)

baby bella mushrooms (diced)

oregano

tomatoes

feta cheese (crumbled)

parsley (chopped)

Add the olive oil to a large skillet over medium high heat. Once the oil is heated, add the potatoes, onion, and garlic.&nbsp;

Sprinkle the salt and pepper over the hash and cook for 20 minutes, stirring every 3-4 minutes.

Add the ham and cook for an additional 5 minutes.

Ham Hash

Add the pesto and tomatoes with the ham.&nbsp;

Cook for 5 minutes, then sprinkle with the mozzarella cheese, cover and let melt for 1-2 minutes.&nbsp;

For the Italian version:

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Top Tags

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6-Ingredient Breakfast Hash (Paleo,...

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Ham Hash: Three Ways

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