This breakfast hash is super convient to have in the fridge all week. All you have to do is reheat it and add some eggs each morning before you head out the door. Did I mention it’s super easy and a great way to get some veggies in for breakfast!?
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No matter how early I get up, I’m always in a hurry to get my breakfast made and my kids in the car to go to work. For me, especially during my Whole30 in January, a quick and nutritious breakfast was a must. I had to come up with something that would be fast, easy to take with me, and taste good. This hash was a life saver and pretty much what I ate every morning for most of the month of January.
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Scroll to bottom of page for printable recipe.
If you like this recipe, you may also like these Whole 30 Lunch Ideas
or these Homemade Meatballs
and these Roasted Veggies.
- 1 medium onion
- 2 cloves garlic
- 1 bell pepper
- 8 cups cubed potatoes (I like to use red and sweet potatoes)
- 6 cups brocoli
- 2 tsp coconut oil
- salt and pepper to taste
- 1. Over medium heat melt coconut oil.
- 2. Add garlic and let cook for about 30 sec.
- 3. Add remaining ingredients and cook until tender.
how much is 1 serving? and how many servings does this recipe make?
I usually do a double batch for my husband and I. My double batches make 10 large servings. So I’d say 5-6 servings for a single batch.
What would you recommend substituting for the broccoli? I’m nursing and it doesn’t agree with my little ones stomach. I am avoiding cauliflower, spinach, brussel sprouts, etc too. Hoping Whole 30 will help me determine which ingredients do actually bother his stomach so I can add the others back into my diet.
Only 2 teaspoons of oil? How does it not burn? Is this a misprint?
HI Deena, just use a non stick pan. You don’t need much oil to brown them up.