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Morning Hash

An easy, traditional-style morning hash that's perfect for cozy breakfasts or quick weeknight meals. This dish is healthy, filling, and bursting with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Traditional
Calories: 350
Ingredients Method Notes

Ingredients
  

Base 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
  • 2 cups baby spinach (or kale, chopped)
  • 2 cloves garlic, minced
  • 6 oz mushrooms, sliced (optional)
Seasonings
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • to taste Salt and black pepper
Protein & Garnish
  • 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)

Method
 

Cooking the Hash
  1. Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat.
  2. 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.
  3. Push potatoes to one side, add remaining oil and the onion + bell pepper. Sauté 4–5 minutes until softened.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Scatter spinach over the top, cover 1 minute to wilt. Sprinkle with cheese (if using) and fresh herbs.
  9. Serve hot with avocado slices and hot sauce, or a dollop of Greek yogurt for creaminess.

Notes

For low-carb, substitute diced cauliflower or extra mushrooms for potatoes. Vegan option uses firm tofu. This recipe is naturally gluten-free; double-check spices.