Healthy Breakfast Hash Recipe
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Healthy Breakfast Hash Recipe
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Full of flavor, this healthy breakfast hash recipe is the perfect way to kick-off the weekend! Dairy-free, gluten-free, and with a paleo option. This egg-based breakfast hash is comforting and filling.
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Ingredients
- 1 tbs avocado oil
- 1 potato Yukon, peeled & diced
- 7 mushrooms chopped
- 2 cloves garlic peeled & minced
- 2 tbs sweet onion chopped
- ½ teaspoon sea salt
- 1 cup bell pepper diced
- ¾ cup chickpeas
- ¼ cup salsa
- 4 eggs
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Instructions
- In a large skillet, heat the avocado oil slightly over medium heat. Once heated, add in the chopped onion and garlic. Cook until clear.
- Toss in the peppers, mushrooms, potatoes, and sea salt. Cover and cook for 5-7 minutes or until the potatoes are tender and the mushrooms are releasing a lot of juice.
- Remove the cover and continue to cook for 3-5 minutes. Addin the chickpeas and salsa. Mix to combine.
- Continue to cook slightly higher than medium and use a silicone spatula to stir the hash and prevent anything from sticking.
- Meanwhile, grease a pan and cook the eggs to your liking. When the eggs are done and the breakfast hash is crispy, portion out to plates and enjoy!
Nutrition Information
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Calories
213kcal
(11%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
164mg
(55%)
Sodium
477mg
(20%)
Potassium
611mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1482IU
(30%)
Vitamin C
60mg
(67%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 477mg | 20% |
| Potassium | 611mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 60mg | 67% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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