Vegetarian Whole30 Breakfast Hash is a delicious and easy meal to prepare. I admit it. I'm terrible about making breakfast for myself during the week, but meal prepping this dish on Sunday made it easy for me to reheat it quickly in the mornings during the week. I ate it on its own (or with sliced avocado), but you could add a protein if you like or even some whole grain toast. I suppose you could even serve this as a side dish at dinner if you'd like.
Begin by dicing the potatoes. You want a fairly small dice, about a quarter-inch, so the potatoes will cook quickly. I used Yukon gold since there is no need to peel, but you can use any potato of your choice. I adapted my recipe from Primal Palate's AIP and Whole30 Breakfast Hash, and they actually called for white sweet potatoes. (Just an FYI, Primal Palate has some really great looking spice blends.)
Once your potatoes are diced, heat two tablespoons of avocado oil in a large skillet over medium heat. When the skillet is hot, add the potatoes, and sauté for about eight minutes. Frequently stir the potatoes so they do not stick to the pan or burn.
While the potatoes are cooking, dice the onion and peppers, and slice the sage leaves. Also, thinly slice the brussels sprouts if need be. I buy my brussels sprouts from Trader Joe's already shaved, so that I can save a little time.
Once the potatoes begin to brown, add the onion, peppers, brussels sprouts, sage leaves, and garlic. Cook an additional six to eight minutes, stirring frequently. When the brussels sprouts begin to soften, add the salt, pepper, and nutritional yeast. Sautè about two to three more minutes, stirring continually to fully incorporate the spices.
Serve with sliced avocado and fruit, or with some whole grain toast. You could also serve this with your favorite breakfast protein or eggs if you're not worried about keeping the meal vegetarian.
As always, if you make Vegetarian Whole30 Breakfast Hash, leave me a comment or rate the recipe.
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Vegetarian Whole30 Breakfast Hash
Vegetarian Whole30 Breakfast Hash is a delicious and easy meal to prepare. Use it as part of your meal prep on Sunday to have an easy dish to reheat for many breakfasts on those busy weekday mornings.
Ingredients
- 4 cups yukon gold potatoes, ¼ inch dice
- 2 tablespoons avocado oil
- 3 cups shaved brussels sprouts
- 1 cup yellow onion, diced
- 1 cup sweet peppers (any color), diced
- ¼ cup fresh sage leaves thinly sliced
- 1 teaspoon minced garlic
- 2 teaspoons nutritional yeast
- ½ teaspoon Himalayan pink salt
- ½ teaspoon black pepper
Instructions
- Begin by dicing the potatoes. You want a fairly small dice, about a ¼ inch, so the potatoes will cook quickly.
- Once your potatoes are diced, heat 2 tablespoons of avocado oil in a large skillet over medium heat. When the skillet is hot, add the potatoes, and sauté for about 8 minutes. Frequently stir the potatoes so they do not stick to the pan or burn.
- While the potatoes are cooking, dice the onion and peppers, and slice the sage leaves. Also, thinly slice the brussels sprouts if need be. I buy my brussels sprouts from Trader Joe's already shaved, so that I can save a little time.
- Once the potatoes begin to brown, add the onion, peppers, brussels sprouts, sage leaves, and garlic. Cook an additional 6-8 minutes, stirring frequently. When the brussels sprouts begin to soften, add the salt, pepper, and nutritional yeast. Sautè about 2-3 more minutes, stirring continually to fully incorporate the spices.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 298Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 238mgCarbohydrates 52gFiber 8gSugar 8gProtein 9g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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