Name: Summer Breakfast Hash with Potatoes and Sweet Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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; ½ 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

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.

Ingredients

Units Scale

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