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Chunky Veggie Breakfast Hash
This hearty vegetarian breakfast hash combines tender red potatoes, sweet peas, and yellow bell peppers with softly scrambled eggs. Fresh dill and chives bring bright herbal notes to the skillet, making it a satisfying morning meal that comes together easily in one pan. Finish each portion with fresh tomatoes, a dollop of yogurt, and a sprinkle of cheddar cheese for a comforting start to the day.
Ingredients
- 1 tablespoon canola oil
- 1 medium yellow bell pepper, chopped (¾ cup)
- 4 medium green onions, chopped (¼ cup)
- 2 tablespoons chopped fresh chives
- 1½ cups fat-free egg product or 6 eggs
- 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
- ¾ lb small unpeeled red potatoes, cooked, cut into quarters
- 1 box (9 oz) frozen baby sweet peas, thawed
- 1 large tomato, seeded, chopped (1 cup)
- ½ cup plain fat-free yogurt
- ½ cup shredded reduced-fat Cheddar cheese (2 oz)
Instructions
- 1Warm the canola oil in a skillet over medium heat. Toss in the chopped yellow bell pepper, green onions, and fresh chives. Cook for roughly 2 minutes, stirring now and then, until the peppers soften slightly.
- 2Pour the eggs into the skillet and sprinkle with dill. Cook for 3 to 4 minutes, gently stirring, until the eggs set but remain soft. Fold in the quartered red potatoes and sweet peas, heating everything all the way through.
- 3Divide the warm hash among plates. Garnish each portion with the chopped tomato, a spoonful of plain yogurt, and shredded cheddar cheese.
- 4Pair this meatless breakfast skillet with slices of whole wheat toast on the side for a complete meal.