Diced potatoes are cooked with sweet summer peppers, sage, and sweet potato greens for a quick and comforting breakfast dish. This vegan and gluten free recipe is great for pairing with eggs, a tofu scramble, or as a filling for a breakfast taco.
As we near the end of summer and fall starts to tease that our temperatures may eventually dip out of the 90s, I begin to crave more substance in my meals. I rely more on cooked foods and less on raw foods while hearty herbs like sage and rosemary creep back onto my plate. During this time, I love transitional dishes that pair the comfort of fall with the freshness of summer produce!
This late summer breakfast hash definitely fits the bill. It pairs beautiful, sweet summer peppers with comforting potatoes and sage. Potatoes (and all other root veg) are a great grounding food for times of stress and anxiety, plus they are a good source of potassium, vitamin C, and vitamin B-6. Though this hash makes a great breakfast (or breakfast taco filling), it can be enjoyed for any meal. If you want to make it more substantial, try pairing it with eggs or a tofu scramble. You can also enjoy it as a breakfast taco filling!
This recipe was made with produce from my CSA share with local farm Loam Agronomics.
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Late Summer Breakfast Hash with Sweet Peppers
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Diet: Vegan
Description
Diced potatoes are cooked with sweet summer peppers, sage, and sweet potato greens for a quick and comforting breakfast dish. This vegan and gluten free recipe is great for pairing with eggs, a tofu scramble, or as a filling for a breakfast taco.
Ingredients
- 1 tbsp olive oil or avocado oil
- 2 cups diced potatoes
- Salt/pepper to taste
- 1 cup diced sweet peppers
- 1/2 tsp granulated garlic
- 2 tsp minced fresh sage (or a scant tsp of dried)
- 1 bunch of sweet potato or cowpea greens, thinly sliced
- Sliced avocado to serve (optional but highly recommended!)
Instructions
Heat the oil in a skillet set over medium heat. Once the skillet is heated, add the potatoes along with a pinch of salt and pepper. Allow the potatoes to cook without stirring for the first 5 or so minutes. This helps them to start developing a nice golden crust. After that time, toss the potatoes gently then let them cook until they are just starting to turn golden brown and soften (about 5 minutes more). Add the peppers, garlic, sage, and another pinch of salt and pepper. Toss the hash mixture every minute or so as it cooks until the peppers soften. Add the greens, give them a toss, then turn off the heat to allow the greens to gently wilt and soften. Taste the hash, season with more salt and pepper if you like, then serve with sliced avocado.
Makes 2-4 servings.
Notes
- If you’d prefer a bit of spice in your hash, add one or two of your favorite hot peppers in with the chopped sweet peppers.
- Want to make this dish more substantial? Pair it with some eggs or a tofu scramble.
- I used sweet potato greens as they’re readily available during the summer but you can use any tender green such as cowpea greens or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast
