Summer Breakfast Hash with Potatoes and Sweet Peppers

Ready in about 30 minutes, this easy summer breakfast hash with potatoes and sweet peppers is a delicious way to use up late summer vegetables from the garden or farmers market. This one-pan recipe combines crispy potatoes, sweet peppers, sage, and leafy greens for a savory summer breakfast that can easily be paired with eggs or a tofu scramble.

An Easy Summer Breakfast Hash for Slow Mornings

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, especially breakfast! I want less overnight oats and more cozy and satisfying options like this summer breakfast hash. I like to pair this with an egg or tofu scramble and if I happen to have some lying around, some warm tortillas.

This transitional summer to fall breakfast pairs sweet peppers and sweet potato greens with earthy sage and potatoes. You get the sweet taste of summer from the peppers and the coziness of fall from the sage and potatoes. It doesn’t hurt that this vegetarian breakfast hash is made in just one pan and is ready in about 30 minutes. It’s honestly perfect for slow summer mornings when you want a savory and satisfying breakfast.

Key Breakfast Hash Ingredients

This one-pan breakfast dish relies on a base of diced potatoes and sweet peppers. I prefer using a yellow potato here like a Yukon Gold because it holds its shape really well. Any sweet summer peppers like Jimmy Nardello, mini snacking peppers, and non-green bell peppers will work here. I love sneaking in some summer leafy greens like sweet potato greens or cowpea greens to increase the plant diversity in these breakfast potatoes but you can also use spinach or any other leafy greens that you like.

Tips for Ensuring Crispy Breakfast Potatoes

Patience is definitely key when it comes to crispy potatoes! Here’s how I ensure they come out perfectly crisp every time:

• Pre-heat your skillet! This helps create a good sear when you add the potatoes which is what creates that nice golden crust on the outside.
• Once you add the potatoes, don’t move them for 5 minutes. This allows time for that golden crust to form!
• Don’t crowd the poatoes in the pan. Make sure they are all in contact with the bottom of the skillet or pan. It’s definitely helpful to use your largest skillet/pan here!
• Use Yukon Gold or Russett potatoes and avoid waxy varieties like red potatoes.

Serving Suggestions and Breakfast Pairings

I love serving this one pan breakfast hash with some sliced avocado and toast on the side. If I want to make it more filling and add more protein, I’ll add 1-2 eggs or a tofu scramble. If you’re craving a breakfast taco, you can simply add a couple of scrambled eggs during the last few minutes of cooking time. Pile the hash into tortillas and pair with your fave hot sauce or this creamy poblano sauce. If you want to make this crispy potato breakfast hash as a side for a larger brunch spread, it would be great with these shirred eggs with leeks and mushrooms or this tomato frittata with corn and basil.

Summer Breakfast Hash with Potatoes and Sweet Peppers

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5 from 1 review

• Author: Courtney West
• Total Time: 30 minutes
• Yield: 2 1x
• Diet: Gluten-Free, Vegan, Vegetarian

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Description

Ready in about 30 minutes, this easy summer breakfast hash with potatoes and sweet peppers is a delicious way to use up late summer vegetables from the garden or farmers market. This one-pan recipe combines crispy potatoes, sweet peppers, sage, and leafy greens for a savory summer breakfast that can easily be paired with eggs or a tofu scramble. 

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil, or avocado oil
• 2 cups medium diced potatoes (1/2-inch cubes)
• Sea salt, to taste
• Pepper, to taste
• 1 cup diced sweet peppers
• 1/2 teaspoon garlic powder
• 2 teaspoons minced fresh sage, or 1/2 scant teaspoon dried sage
• 1 bunch sweet potato greens, or cowpea greens, thinly sliced
• optional for serving: sliced avocado and toast

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Instructions

Heat a large skillet or frying pan over medium. Add the oil and once it shimmers, add the potatoes along with a pinch of salt and pepper. Allow the potatoes to cook without stirring for the first 5 minutes. This helps them to start developing a nice golden crust.

After 5 minutes, toss the potatoes gently then let them cook until they are just starting to turn golden brown and soften, about 5-8 minutes. 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 and the potatoes are cooked through.

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 and toast on the side if you like. 

Makes 2 side servings. 

Notes

• I recommend using Russett or Yukon Gold potatoes for the best results. Go with a medium (1/2-inch cubes) or small dice (1/4-inch cubes) to ensure the potatoes cook in time without being raw in the center. You’ll know when they are cooked through when you can easily pierce them with a fork. 
• A couple of big handfuls of baby spinach can be used in place of the sweet potato greens if you prefer.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast