Start your day with a hearty, nutrient-packed Vegetable Breakfast Hash that’s as colorful as it is delicious.
Loaded with fiber-rich sweet potatoes, broccoli, and bell peppers, and topped with protein-rich eggs, this dish delivers plant-based nutrition and healthy fats from olive oil.
Quick, easy, and versatile, it’s perfect for everyday breakfasts or meal-prep mornings.
40-Minute Healthy Vegetable Breakfast Hash
Equipment
- 1 cast iron skillet (10-inch or larger)
- 1 spatula or wooden spoon
- 1 small bowl or ramekin per egg
- Knife and cutting board
- Measuring Spoons
Ingredients
- 3 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 1 medium red bell pepper cored, seeded, and diced (1/4-inch pieces)
- 1 ½ pounds sweet potatoes peeled and diced (1/4-inch pieces)
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 ¼ teaspoons kosher salt divided
- ¼ teaspoon freshly ground black pepper
- 1 small crown broccoli chopped into small florets (about 3 cups)
- Zest of 1 medium lemon finely grated
- 4 large eggs
- 2 scallions green parts only, thinly sliced
Instructions
- Prepare the Vegetables: Begin by washing, peeling, and chopping all your vegetables. Peel the sweet potatoes and cut them into uniform 1/4-inch cubes to ensure even cooking. Chop the yellow onion into small, bite-sized pieces, and dice the red bell pepper to match. Cut the broccoli into small florets, roughly the same size for consistent cooking. Finely grate the zest from one medium lemon and set it aside. Having all ingredients prepped before cooking makes the process smooth and stress-free.
- Heat the Skillet: Place a 10-inch or larger cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil and allow it to heat until shimmering but not smoking. Properly heating the oil ensures the vegetables sauté evenly and develop a slight caramelization for enhanced flavor.
- Cook Onions and Peppers: Add the chopped onions and red bell peppers to the skillet. Stir occasionally, letting them cook for about 5 minutes, or until they become soft, fragrant, and slightly translucent. This step allows the natural sweetness of the vegetables to develop and creates a flavorful base for the hash.
- Add Sweet Potatoes and Spices: Add the cubed sweet potatoes to the skillet. Sprinkle in the smoked paprika, ground coriander, black pepper, and 1 teaspoon of kosher salt. Stir thoroughly to coat the sweet potatoes with the spices, allowing them to absorb flavor evenly. Cook for 8 minutes, stirring occasionally, until the sweet potatoes are mostly tender but still retain a slight firmness when pierced with a fork. This ensures they won’t turn mushy when baked with the eggs later.
- Incorporate Broccoli and Lemon Zest: Add the broccoli florets and the finely grated lemon zest to the skillet. Pour in the remaining 1 tablespoon of olive oil and gently stir to combine all vegetables and seasonings. The lemon zest adds a bright, refreshing note that balances the earthiness of the sweet potatoes and paprika. Cook for an additional 2–3 minutes until the broccoli is tender but retains a slight crunch.
- Make Divots for Eggs: Using the back of a spoon, gently press down on the vegetable mixture to create four shallow wells or divots, one for each egg. These small indentations will hold the eggs in place while cooking, ensuring even heat distribution and preventing them from spreading across the skillet.
- Crack and Add Eggs: Carefully crack one egg into a small bowl or ramekin to check for shell fragments and avoid breaking the yolk. Then gently pour the egg into one of the divots. Repeat this process with the remaining three eggs, placing each in its own well. Sprinkle the remaining 1/4 teaspoon of kosher salt over the eggs to enhance flavor.
- Cover and Cook Eggs: Cover the skillet with a lid to trap heat and steam, which helps cook the eggs evenly. For runny yolks, cook for 7–8 minutes. For fully set, firm yolks, extend the cooking time to 10–11 minutes. Avoid lifting the lid frequently, as this releases steam and slows the cooking process.
- Garnish and Serve: Once the eggs are cooked to your preference, remove the skillet from heat. Sprinkle thinly sliced green parts of scallions over the top for a fresh, mild onion flavor and appealing color. Serve immediately while warm, enjoying the combination of tender vegetables, perfectly cooked eggs, and the subtle hint of lemon zest.
Notes
- Make ahead: The vegetable mixture can be cooked a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before adding eggs.
- Egg cooking: Adjust the cooking time based on your yolk preference—7–8 minutes for runny yolks, 10–11 minutes for firm yolks.
- Skillet choice: A well-seasoned cast iron skillet provides the best caramelization, but a nonstick pan works in a pinch.
- Vegetable variations: Feel free to swap in zucchini, cauliflower, or mushrooms to suit your taste or seasonal produce.
- Spicing tips: Smoked paprika adds depth, but regular paprika, chili powder, or a pinch of cumin can be used for a different flavor profile.
Chef’s Secrets: Maximizing Flavor And Texture
To elevate this breakfast hash, focus on layering flavors and textures.
Start by properly caramelizing onions and peppers, which brings out their natural sweetness.
Don’t overcrowd the skillet—giving vegetables room to cook evenly ensures a lightly crisp exterior on the sweet potatoes.
Incorporating lemon zest at the end brightens the dish without overpowering the natural flavors.
Using a cast iron skillet enhances browning, giving the hash a satisfying texture that’s both tender and slightly crisp.
Lastly, seasoning in stages, rather than all at once, allows each vegetable to absorb flavor fully.
Serving Suggestions: Pairings And Presentation Ideas
This vegetable breakfast hash is versatile and pairs beautifully with a variety of accompaniments.
Serve alongside a slice of whole-grain toast or lightly buttered sourdough for a heartier meal.
For extra protein, add a side of turkey bacon or smoked salmon. Garnish with fresh herbs like parsley, cilantro, or chives for added color and freshness.
Drizzling a small amount of hot sauce, tahini, or a squeeze of fresh lemon juice can enhance the flavor without adding many calories.
Perfect for brunch gatherings or a cozy weekend breakfast, it also works well in meal prep containers for on-the-go mornings.
Storage Tips: Keeping Hash Fresh Longer
Store any leftover vegetable mixture in an airtight container in the refrigerator for up to three days.
To reheat, gently warm the hash on the stovetop over medium heat to preserve its texture; avoid microwaving at high power, as it can make the sweet potatoes mushy.
Eggs are best cooked fresh, but you can poach or fry them separately and place them on top after reheating the vegetables.
For longer storage, the vegetable base can also be frozen in portions for up to one month—thaw overnight in the refrigerator before reheating and adding eggs.
Frequently Asked Questions
1. Can I make this hash vegan?
Yes! Replace eggs with tofu cubes or chickpea flour “scramble” for protein, and cook the hash as usual. This keeps the dish hearty, satisfying, and full of plant-based nutrients.
2. Can I use other vegetables instead of broccoli?
Absolutely. Cauliflower, zucchini, mushrooms, or green beans work well. Just adjust cooking times for firmer vegetables so everything is tender and cooked evenly.
3. How can I make this hash spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce while cooking the vegetables. You can also drizzle hot sauce over the eggs before serving for an extra kick.
4. What’s the best way to prevent eggs from overcooking?
Use a lid to trap steam and check the eggs toward the end of cooking.
For runny yolks, aim for 7–8 minutes; for fully set yolks, 10–11 minutes.
Removing the skillet from heat and letting it rest a minute helps prevent overcooking.
5. Can I meal prep this recipe for the week?
Yes! Prepare the vegetable mixture in advance and store in the refrigerator. Reheat gently and add freshly cooked eggs when ready to serve.
This method ensures your breakfast stays fresh and flavorful throughout the week.
