5 Ingredient Breakfast Hash
Breakfast hash is something familiar to everyone. We all had moments where we cube up veggies, toss it into a pan, and plate it up with a side of over easy eggs and toast. It’s as American as pie. Or whatever analogy you want to add to it.
I like breakfast hash that is colorful. So whenever I use any root veggies, I pick up ones that are colorful. I lean towards sweet yams. They are gorgeous in color and they are sweet enough to give to the whole family. Even the pickiest of eaters will eat yams when cooked up.
This hash is easy. The ingredients are simple, and while you are browning the roots veggies, you can make a pot of tea or coffee.
1 Sweet Potato (or Yam)
1 Red Potato
½ cup of bell peppers (shown here are the green bells)
1/3 cup of minced parsley
2 tsp of ghee or butter (I like to use ghee)
1. Slice the potatoes into long lengths and then cut into strips then across into squares.
2. Slice the bell pepper into strips then into squares.
3. Mince the parsley
4. Add the eggs to a small bowl.
5. Add the parsley to the eggs, mix together and break up the yolks and set aside.
6. Heat the pan to medium heat and add the 2 tsp of ghee.
7. Add the potatoes and cook for 7 minutes uncovered on medium high. Stir occasionally.
8. Add the bell peppers and continue to cook for another 3 minutes. Remove from heat onto a plate.
9. Add 1 tsp of ghee and the egg mixture and let it cook. It will set and you can fold it into an omelet. Remove and set onto plate with veggies. Enjoy
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I will be back next week, with another blog post and another recipe.
Until then, Take Care,