Breakfast Potato Hash
Leftover meat and vegetables get a new life when crisped up in a pan with roasted potatoes in this Breakfast Potato Hash. With an easy base recipe, you’ll find yourself making hash for every meal!
Servings: 6 servings
Calories: 411kcal
Ingredients
Potatoes
- 2 cups diced potatoes
- 2 tbs canola oil or other liquid fat
- 1 teaspoon herbs or spices
- 1 teaspoon salt
- ¼ teaspoon black pepper
Other stuff
- 2 tbs canola oil or other fat
- 1 cup onion diced
- 1 cup other vegetable or fruit diced OR
- 2 cups protein about 8 ounces, diced or shredded
- Salt and pepper to taste
- 2 cups Leafy greens, such as spinach, kale, or arugula optional
Instructions
Roasting the potatoes
- Preheat oven to 425°F place a large sheet pan in the oven to heat up. Dice potatoes and place in a medium bowl. Toss with olive oil, desired herbs or spices, salt and pepper.
- When oven is preheated, remove sheet pan from the oven and quickly spray with nonstick spray. Pour potatoes onto hot sheet pan and carefully make sure that it’s in one layer.
- Bake at 425° for 10 minutes, toss the potatoes, and return to the oven for another 10 minutes. Remove from oven and set aside while you prepare your vegetables and meat.
Making the hash
- Dice meat and chosen vegetables in similar sizes. Heat a large cast-iron pan, or other large skillet, over medium high heat. Heat oil and then add onions and chosen hard vegetables to skillet. Sauté for a few minutes, or until just starting to soften a bit, about 3-4 minutes. Toss in your meat and sauté until warmed through and beginning to caramelize on the edges, probably another 3-4 minutes.
- Add potatoes to the pan and continue to sauté for about 5 more minutes, or until potatoes have desired color, vegetables are tender but still have a little bite, and everything is warm through.
- If using leafy vegetables, such as spinach, arugula, or kale, add at this time and sauté until wilted.
- Serve alone, with hot sauce, or with an egg on top.
Notes
Can use any potato desired, or even a hard squash, such as butternut or acorn.
To season your potatoes, herbs like thyme, oregano, or rosemary are great, or spices like a Cajun spice, seasoning salt, or adobo.
Nutrition
Calories: 411kcal | Carbohydrates: 18g | Protein: 13g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 1085mg | Potassium: 574mg | Fiber: 3g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 48mg | Calcium: 26mg | Iron: 2mg