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Healthy Breakfast Hash Recipe
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 213 kcal
Course:
Breakfast
Cuisine:
American
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
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!
Cup of Yum
Nutrition Information
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
% 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.