Updated: Jul 21, 2020
Those of you who follow me on Facebook and/or Instagram have seen many pictures of my almost-daily Breakfast Hash. A few of you have asked for the recipe. This post is for you! Having vegetables for breakfast was a bit weird at first, to be truthful, but now I really miss it when we’re out of town for several days and can’t have it, especially when we’re staying in hotels that have fruit and oatmeal as the only healthy options. My body feels better when it starts with Breakfast Hash. Anything else gets my blood sugar off and potentially messes up my eating for the rest of the day.
The beauty of Breakfast Hash (BH, as I shall call it in the remainder of this article) is that it allows you to use whatever veggies you have on hand, including frozen ones (I call those “cheater packs” and have several in my freezer at any given time to ensure I can make BH).
These were the ingredients for this morning’s BH: an onion, a carrot, a zucchini (I ended up using only half of it), and part of two cheater packs.
Step 1: Prepare the meat. I almost always put bacon or chorizo in my BH. When I make it for myself and David I use three strips of bacon and use ALL the grease to cook the veggies. The grease fries up the veggies quite nicely + the fat keeps me full. Fat is a good thing in moderation, people! Add it to a preheated skillet on medium or medium-high temperature (we have an electric stove; I keep it on 6.5 out of 10).
Step 2: Cut up any fresh veggies you’re using. Typically I like small pieces so they cook faster but that’s up to you.
Step 3: Add the fresh veggies to the skillet, then the frozen ones. I still haven’t stirred anything. I like browned, crispy veggies and bacon so I leave them alone as long as possible.
Step 4: Add spices. This is Texas AND I like spicy foods so I sprinkle so much on I can see it. This is a combination of Pensey’s Forward! blend, cumin, garlic powder, and black pepper. I almost never add salt as the meat I put in usually makes it salty enough. I still haven’t stirred it.
Step 5: Stir it all together. See the crispy bacon chunk and the brown color of some of the hash brown potatoes? That’s what you want. If you don’t let the BH rest in the pan, it’ll stay a pale, sickly color and won’t taste as good. It will also get mushy from too much handling. Keep letting it sit for a bit, then stirring, until the veggies are cooked to your liking.
Step 6: Serve. I almost always fry or scramble an egg or two to put on top but this time I had some hardboiled eggs so I used those. This is one cut-up egg + a drizzle of green tomatillo salsa. I told you I like flavor!
Here are screenshots of the nutritional information for this BH as it appeared on MyFitnessPal:
As you can see, it’s a lot of food for a decent amount of calories with a decent ratio of carbs, fat, and protein. It keeps me full until lunch time (about 4.5 to 5 hours after I eat breakfast).
What do you like to eat for breakfast? Add your recipe in the comments below! If you make a BH, post a picture of it here!