Healthy Breakfast Hash Food

HEALTHY BREAKFAST HASH

Healthy Breakfast Hash image

Make and share this Healthy Breakfast Hash recipe from Food.com.

Provided by Miss Annie

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs small white potatoes, unpeeled and cut into 1 inch dice
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 bell peppers, preferably red or yellow,chopped (2 cups)
1 1/2 tablespoons chopped fresh rosemary
8 small vegetarian sausages (I love Yves brand Veggie Breakfast Links)
4 ounces fresh Baby Spinach, coarsely chopped
dried chipotle powder (optional)

Steps:

In a large pot, cook potatoes until almost tender, about 10 to 12 minutes.
Drain and cool.
In a very large heavy skillet, heat oil over medium-high heat.
Add onion, and cook, stirring often, until beginning to soften, about 5 minutes.
Add potatoes, and cook, stirring occasionally until crispy and brown, about 10 minutes.
Add garlic, bell peppers, rosemary and"sausage.
"Cook, stirring until peppers soften, about 10 minutes.
Stir in spinach, and cook until the spinach wilts down.
Salt and pepper to taste, add chipotle powder if desired.
Serve hot.

BREAKFAST HASH

Breakfast Hash image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 pieces peppered bacon, chopped
4 large eggs
2 sweet potatoes, peeled and diced into 1/2-inch pieces
4 parsnips, peeled and diced into 1/2-inch pieces
2 cups Brussels sprouts, quartered
1 medium red onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Roma tomato, diced
1 cup crumbled goat cheese
1/4 cup fresh parsley leaves
8 leaves basil, chiffonade

Steps:

Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.

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