Time for Breakfast – Skillet Vegetable Hash

The extra hour gifted to us this morning by switching from daylight savings time to standard time makes it perfect to cook a big breakfast – including skillet vegetable hash topped with a fried egg.  Except in my family we don’t get the extra hour, at least not today.

For years my wife Marci has refused to change the clocks in our house on Sunday morning when everyone else gets that extra hour of sleep. In her mind, and she does have a point, you don’t need the extra hour on a Sunday morning when you get to sleep a little later anyway. Monday morning is when you need the extra time. So our clocks get changed late Sunday night, just before bed so that we wake Monday, an hour “later” than everyone else.

Whether you are on daylight savings time or standard time, Sundays – especially in fall and winter – are the perfect time to make this breakfast vegetable hash. It is low carb, vegan, gluten-free, and delicious. Plus, it is easy to make and helps clean out the fridge.

Skillet Vegetable Hash

It’s hard to give an exact recipe for breakfast vegetable hash, because the ingredients can vary, and I never make it the same way twice; I rely on the vegetables I have on hand in the refrigerator or garden. But there are some definite rules to follow.

I only use hardy vegetables that can withstand a serious sear in a skillet on the stovetop. I cut the vegetables in sizes that allow them to be done and cooked perfectly at the same time. That being said, some cook faster than others. As a result, the order in which I add the veggies is important; those that take longer, such as white potatoes, are added first, while those that cook relatively quickly, green beans or broccoli, for example, are added closer to the end. I tame my need to constantly stir. I want a sear on the produce to get crispy edges and flavor, so constant stirring is a no-no; after I add an item, I let it sit until I cut the next ingredient and add it to the skillet. While I do want crispy bits, I do not want it to burn, so I must constantly monitor the pan and the heat. If the veggies are cooking too quickly or getting too brown, I lower the heat, knowing I can always turn it higher if need be.

Ingredients that would go well in this breakfast vegetable hash are listed below in approximate order from longest to shortest cooking times. Use what is on hand, and it is a great way to get rid of vegetables sitting in the refrigerator of which there are not enough to stand alone. It’s also perfect for using leftover cooked vegetables, just add them at the very end so they get heated up, but not overcooked.

One note: I find that if I am using a wide variety of vegetables, the skillet fills up very quickly to the point that the hash spills out over the sides and the vegetables steam rather than sear. The solution is to use smaller amounts of each ingredient or just use fewer varieties of vegetables. Of course you could also use a bigger skillet.

45 minutes, serving size varies depending on ingredients and quantities

3 Tablespoons olive oil or vegetable oil

White potatoes, cut in ½ inch cubes

Brussels sprouts, cut in half

Carrots, peeled and cut into ½ inch pieces

Butternut or other winter squash, peeled and cut in ½ inch cubes

Sweet potatoes, peeled and cut in ½ inch cubes

Cabbage, roughly chopped

Onion, chopped

Red peppers, chopped

Green beans, trimmed and cut into 1 inch pieces

Broccoli, trimmed and cut into small pieces

Kosher salt and pepper to taste

Fried egg (optional)

1. Heat the oil on high in a large heavy skillet. (Cast iron is best.)
2. Add the ingredients one at a time based on how long it will take them to cook, starting with the potatoes. Allow them to cook without stirring while the next vegetable is cut and prepared. (White potatoes cut in half-inch cubes take about a half hour total, which provides a sense of how long the whole recipe takes.)
3. Add the next vegetable and stir.
4. Keep cutting vegetables, adding them, and stirring occasionally, while moderating heat, until there is a nice sear on them and they are cooked through.
5. Add salt and pepper to taste and stir.
6. Serve hot with a fried egg on top, if desired.

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