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.
Calories 213 kcal
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
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! Calories: 213 kcal | Carbohydrates: 23 g | Protein: 11 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 164 mg | Sodium: 477 mg | Potassium: 611 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 1482 IU | Vitamin C: 60 mg | Calcium: 56 mg | Iron: 2 mg