40-Minute Healthy Vegetable Breakfast Hash
A wholesome, easy-to-make breakfast hash packed with sweet potatoes, broccoli, and bell peppers, topped with perfectly cooked eggs. High in fiber, protein, and healthy fats, it’s quick, satisfying, and ideal for everyday breakfasts or meal prep.
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.
