Breakfast, Me in the Kitchen, Recipes, Vegan Option

Simple Veggie Breakfast Hash

Chef Ria
Simple Veggies Breakfast Hash with potatoes, red peppers and asparagus

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This is my go-to meal when I need to feed several people or make enough for leftovers. It’s hearty, colorful, and full of flavor—all made in one pan.

Pair it with eggs in the morning for a satisfying start to your day, or whip it up for lunch when you want something filling but quick.

 Tips & Variations

  • Switch up the veggies: Try broccoli, zucchini, green beans, or kale instead of asparagus.
  • Add healthy fats: A sprinkle of hemp seeds, diced avocado, or a drizzle of tahini before serving gives it a creamy, satisfying finish.
  • Boost flavor naturally: Smoked paprika, cumin, or a splash of coconut aminos adds depth without needing processed sauces.
  • Make it more filling: Add diced sweet potatoes, carrots, or cauliflower for extra texture and color.
  • Stores well in the fridge for 2–3 days. Just reheat and go.
Simple Veggies Breakfast Hash with potatoes, red peppers and asparagus

Simple Veggie Breakfast Hash

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Ingredients
  

  • 2 medium size Potatoes cubed into bit sized pieces
  • ½ lb of Asparagus cut into bite sized pieces
  • 1 red pepper cubed into bite sized pieces
  • ¼ red onion diced small
  • 2 cloves of garlic minced
  • 2 tsp of Thyme
  • 1 tsp of Sea Salt
  • 2 tsp of Italian Seasoning optional
  • 1 tsp of cayenne Pepper (optional

Instructions
 

  • Prep the veggies: Clean and chop all ingredients. Set aside.
  • Cook the potatoes: Heat a small amount of oil in a large skillet over medium heat. Add the potatoes and cook for about 7 minutes, stirring occasionally.
  • Add asparagus: Toss in the asparagus and continue cooking until the potatoes are tender when pierced with a fork.
  • Finish it off: Add the onion, red pepper, garlic, and seasonings. Stir well and cook for another 5 minutes, or until everything is cooked through and slightly golden.
  • Serve & enjoy: Serve warm as is—or top with fried or poached eggs for a filling meal.

Recipe Notes

This veggie hash is naturally dairy-free and full of flavor from simple ingredients you probably already have. It’s a great way to use up leftover veggies before grocery day and makes meal prep easy for the week.

AI may have helped refine this post, but every idea, recipe, and opinion is 100% mine. I thought it, cooked it, and tasted it—AI is just the assistant, not the chef. No robots were harmed (or fed) in the making of this content!