Breakfast Potato Hash with Vegetables
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
- 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.
- 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.
- Add the garlic, salt, pepper, and oregano, and cook for a few more minutes, then transfer to a plate.
- 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.
Per serving: 315 kcal cal., 4 g fat (1 g sat. fat), 636 mg sodium, 6 g fiber, 5 g sugar, 8 g pro., 75 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet