Breakfast Potato Hash with Vegetables
Breakfast Potato Hash with Vegetables

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 1 hour
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 315
  • 636mg Sodium
  • 65g Carbs
  • 6g Fiber
  • 4g Fat
  • 1g Saturated Fat
  • 5g Sugars
  • 8g Protein
  • 75mg Calcium
  • 3mg Iron
315636mg 65g6g4g5g8g1g

Add nutrient-packed carrots, celery, turnips, and onion to lighten up your favorite potato hash recipe. Serve with poached or fried eggs for a protein boost.


  • 6 medium Yukon gold potatoes, diced; or about 4 cups of any kind of potatoes cut into a 1/2 inch dice
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1/2 red pepper, diced
  • 1 small turnip, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 scant teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano



1. In a large pot, bring about 6 cups of water to a boil. Add a large pinch of salt and the potatoes, and cook until just soft, about 5 minutes. Drain the potatoes well and let them sit at room temperature for 30 minutes to dry completely.
2. In a medium cast-iron pan, heat half the olive oil. Add the onion, carrot, red pepper, turnip, and celery, and cook over medium heat until soft, about 8-10 minutes.
3. Add the garlic, salt, pepper, and oregano, and cook for a few more minutes, then transfer to a plate.
4. Return the pan to the stove over medium-high heat, and warm the remaining oil until it starts to shimmer. Add the potatoes and cook until crispy, 10-15 minutes, stirring occasionally. Return the rest of the veggies to the potato hash, warm through, and serve.

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