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One-Pan Vegetarian Breakfast Hash
When you need a filling morning meal that doesn't require hours at the stove, this one-pan vegetarian hash hits the spot. It combines tender red potatoes, sweet peas, and yellow bell peppers with softly scrambled eggs. Fresh dill and chives bring bright herbal notes right to the skillet. You'll 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 10-inch skillet over medium heat. Add the chopped yellow bell pepper, green onions, and fresh chives. Cook for about 2 minutes, stirring occasionally, 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. Keep the heat moderate so the eggs don't dry out.
- 3Fold in the cooked quartered red potatoes and sweet peas, cooking just until everything is heated through.
- 4Divide the warm hash among plates. Top each portion with the chopped tomato, a spoonful of plain yogurt, and shredded cheddar cheese.
Notes
- Prep: You'll need pre-cooked red potatoes for this recipe. Boil or microwave them until fork-tender before quartering.
- Serving: Pair this meatless breakfast skillet with slices of whole wheat toast on the side to soak up any extra yogurt and egg.
- Swap: If you don't have fresh dill, substitute 1 teaspoon of dried dill weed when adding the eggs.