Dad said, “WOW” that just made my day #breakfast 💕
Easy Homemade Morning Hash — Dad said, “WOW” that just made my day #breakfast 💕 (Traditional · Healthy · Cozy)
Dad said, “WOW” that just made my day #breakfast 💕 — and honestly, hearing that was the whole reason I keep this recipe on repeat. It’s an easy, traditional-style morning hash that feels homemade and healthy, perfect for cozy weekend breakfasts, weekday power mornings, or a Sunday family brunch.
Serve it for weekend brunches, a leisurely holiday breakfast, or a quick weeknight meal when you want something warm, filling, and wholesome.
🧂 Ingredients:
- 2 tablespoons olive oil (or avocado oil)
- 1 medium sweet potato, peeled and diced (about 2 cups)
- 1 medium Yukon gold potato, diced (optional — skip for low-carb)
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cups baby spinach (or kale, chopped)
- 2 cloves garlic, minced
- 6 oz mushrooms, sliced (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 4 large eggs (or 12 oz firm tofu for vegan)
- 2 tablespoons chopped fresh parsley or chives
- 1/4 cup crumbled feta or shredded cheddar (optional)
- Avocado slices and hot sauce, for serving (optional)
Yield: 3–4 servings
👩🍳 Directions:
- Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat.
- Add diced sweet potato (and Yukon if using). Cook, stirring occasionally, until edges brown, about 10–12 minutes. Cover for 3 minutes mid-way to speed softening if needed.
- Push potatoes to one side, add remaining oil and the onion + bell pepper. Sauté 4–5 minutes until softened.
- Stir mushrooms in (if using) and cook 3–4 minutes until they release moisture. Add garlic, smoked paprika, cumin, salt, and pepper; cook 1 minute until fragrant.
- Mix vegetables together, press into an even layer, and cook 2–3 minutes to get a little crisp on the bottom. Taste and adjust seasoning.
- Reduce heat to low. Make four small wells in the hash and crack an egg into each well (or crumble tofu evenly over pan for vegan). Season eggs with a pinch of salt and pepper.
- Cover skillet and cook 5–8 minutes for runny yolks, 9–11 minutes for firmer yolks. If using tofu, cover and steam 4–6 minutes just to heat through.
- Scatter spinach over the top, cover 1 minute to wilt. Sprinkle with cheese (if using) and fresh herbs.
- Serve hot with avocado slices and hot sauce, or a dollop of Greek yogurt for creaminess.
Total cook time: ~25–30 minutes.
💡 Tips & Variations:
- Low-carb: Substitute diced cauliflower or extra mushrooms for potatoes.
- Vegan: Use firm tofu (season with turmeric and a pinch of kala namak for eggy flavor) and swap cheese for vegan cheese or nutritional yeast.
- Gluten-free: This recipe is naturally gluten-free — double-check spices and condiments.
- Make-ahead: Roast diced sweet potato and potatoes on a sheet pan (400°F / 200°C for 20–25 minutes) and store in the fridge. Reheat and finish the skillet in 10 minutes.
- Meal prep: Assemble the cooked hash without eggs and portion into containers. Reheat and crack fresh eggs when ready to eat.
- Flavor boost: Add cooked chorizo, smoked salmon, or crumbled tempeh for more protein.
- Serving ideas: Serve with whole-grain toast, warm tortillas, or a side salad. Add a citrusy salsa or pico de gallo for brightness.
- Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet or microwave; add a fresh egg on top if you like.
🩺 Health & Lifestyle Tie-in:
This breakfast hash is packed with fiber (sweet potato and vegetables), protein (eggs or tofu), and heart-healthy fats (olive oil and avocado). Eating wholesome homemade meals like this regularly can support long-term health, which may help reduce medical expenses over time — a small step toward both physical well-being and financial peace of mind. If you’re tracking macros or managing a condition, swap ingredients as suggested to hit your goals (low-carb, higher protein, or dairy-free).
❤️ Conclusion:
If you make this dish, let me know in the comments or tag me — I’d love to see your version! There’s something so satisfying about hearing “Dad said, ‘WOW’” — share that moment with someone you love.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Morning Hash
Ingredients
Method
- Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat.
- Add diced sweet potato (and Yukon if using). Cook, stirring occasionally, until edges brown, about 10–12 minutes. Cover for 3 minutes mid-way to speed softening if needed.
- Push potatoes to one side, add remaining oil and the onion + bell pepper. Sauté 4–5 minutes until softened.
- Stir mushrooms in (if using) and cook 3–4 minutes until they release moisture. Add garlic, smoked paprika, cumin, salt, and pepper; cook 1 minute until fragrant.
- Mix vegetables together, press into an even layer, and cook 2–3 minutes to get a little crisp on the bottom. Taste and adjust seasoning.
- Reduce heat to low. Make four small wells in the hash and crack an egg into each well (or crumble tofu evenly over pan for vegan). Season eggs with a pinch of salt and pepper.
- Cover skillet and cook 5–8 minutes for runny yolks, 9–11 minutes for firmer yolks. If using tofu, cover and steam 4–6 minutes just to heat through.
- Scatter spinach over the top, cover 1 minute to wilt. Sprinkle with cheese (if using) and fresh herbs.
- Serve hot with avocado slices and hot sauce, or a dollop of Greek yogurt for creaminess.
