What better way to start your beautiful Sunday morning than with a breakfast hash skillet? This recipe allows for lots of room for creativity! You can substitute different types of meat – for example, ground turkey, shredded chicken breast, or even veggie meat substitutes.
If you’re a spice lover, be creative! You can transform this dish from mild to spicy, or from to Italian to Mexican by simply mixing up your spices.
This dish is a great, hearty Sunday brunch for 2!
Sunday Breakfast Hash Skillet
Ingredients
- 300g of peeled, diced Russet potatoes
- 50g of diced white onions
- 3 cloves garlic, minced
- 1/2 a green or red pepper, diced
- 3 strips of turkey bacon
- 3 turkey sausages
- 2 eggs
- chopped green onions or chives
- grated cheddar cheese (optional)
- seasonings – salt, pepper, rosemary paprika, chopped parsley or cilantro (be creative!)
- healthy sour cream alternative – plain greek yogurt mixed with lemon juice, salt and pepper
- oil of your choice – olive, canola, or coconut (for cooking)
Directions
- Preheat oven to 350F.
- Rinse the peeled, cut potatoes with cold water, and drain. Place in a microwave-safe bowl and microwave for 2 minutes to soften.
- Heat your oil in a pan and cook the potatoes on high heat. You can cut some calories by using a cooking spray, but an oil will crisp up the potatoes much better! You can reap the benefits of a healthy fat here by using coconut oil.
- In a cast iron skillet, cook meats on medium-high. You can use a regular pan if you don’t have a cast iron skillet – see note below*.
- Once the meats are cooked halfway, add garlic, onions and peppers. As the onions become translucent, add the potatoes to the skillet and turn down the heat. Add your chosen spices now.
- Take your skillet off the heat and use a wooden spoon to make 1 openings in the hash mix. Crack an egg into each opening, and throw the skillet into the pre-heated oven.
- Let cook for about 12 minutes – more or less depending on how you like your eggs.
- Top with green onions, paprika, cheese and yogurt.
*A cast iron skillet is a great addition to your kitchen because you can throw it straight from the stove into the oven. If you follow this recipe and need to use a regular pan, you’ll need to transfer your hash from your pan into a preheated baking dish. Remove the preheated dish from the oven, apply a light coat of oil, and then put in your hash and eggs to finish.
—
Yuki Gomi
Professional Training Coach
Innovative Fitness Kitsilano
p. 604 714 1661
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