Start the day off right with healthy breakfast hash. A mix of veggies and eggs give enough protein to keep you going all morning.
Jump to RecipeIt’s the new year, and many made resolutions to eat healthier. Well, how’s that going so far? For many, it’s time for a few healthy yet delicious recipes to keep you going.
Did you know, the US is one of the only countries that prefers a sweet breakfast? And it’s so unhealthy and typically full of sugar.
I decided to try to make something completely different to go against that norm of unhealthy breakfast. I have to say, I notice a difference when I eat a “normal” US breakfast (cereal, pancakes, Pop-Tarts, waffles, etc.) versus when I eat a protein smoothie or scrambled eggs for breakfast.
We had some sweet potatoes and chickpeas in the pantry that weren’t used from other recipes, so I figured they would be a great base for the meal. I tend to have sliced bell peppers in the freezer, so those were thrown in there, too. And of course, I had to finish it off with some eggs.
Personally, I prefer my eggs to be cooked all the way through. Justin likes the yolk runny to dip toast in it. You can cook the eggs as long as you’d like to get the desired texture.
Step by Step
Preheat the oven to 400F. Place the sweet potato in a single layer on a plate, sprinkle with water, and microwave for 2-3 minutes, until soft. In an oven-safe skillet, heat the oil over medium-high heat. Add the sweet potato in a single layer and cook for 3-4 minutes without stirring.
Stir in the chickpeas, onion, peppers, paprika, and thyme. Cook for about 7-8 minutes, stirring occasionally, until the vegetables soften.
Slowly add the spinach, stirring until it wilts between batches.
Remove from the heat and make an indent in 6 places. Crack the eggs into the indents.
Place the entire pan in the oven and bake until the eggs are done to your preference:
- 5-7 minutes = runny yolk
- 7-10 minutes = semi-firm yolk
- 10-15 minutes = hard yolk
Sprinkle with salt and pepper to season and serve immediately.
Leftovers
Store any leftover healthy breakfast hash in an airtight container in the refrigerator. If you save any with the eggs, those will end up cooking a bit further as you reheat the dish. Place it in an oven-safe dish and reheat at 400F for about 5 minutes, until everything is warmed through.
Recipe
Originally Published On: January 20, 2021
Healthy Breakfast Hash
Ingredients
- 1 sweet potato (peeled and cut into small pieces)
- 2 tbsp olive oil
- 15 oz chickpeas (rinsed and drained)
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1/2 tsp paprika
- 1 tsp thyme (dried)
- 5 oz spinach
- 6 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
Recommended Equipment
Instructions
- Preheat the oven to 400F
- Place the sweet potato in a single layer on a plate, sprinkle with water, and microwave for 2-3 minutes, until soft
- In an oven-safe skillet, heat the oil over medium-high heat
- Add the sweet potato in a single layer and cook for 3-4 minutes without stirring
- Stir in the chickpeas, onion, peppers, paprika, and thyme
- Cook for about 7-8 minutes, stirring occasionally, until the vegetables soften
- Slowly add the spinach, stirring until it wilts between batches
- Remove from the heat and make an indent in 6 places
- Crack the eggs into the indents
- Place the entire pan in the oven and bake until the eggs are done to your preference: 5-7 minutes = runny yolk, 7-10 minutes = semi-firm yolk, 10-15 minutes = hard yolk
- Sprinkle with salt and pepper to season and serve immediately
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
We switch between sweet and savory depending on the mood. And on savory days, hash is definitely in our top 3. This looks delicious! Definitely more colourful than ours 🙂 Can’t wait to try your recipe.
My family definitely trends towards wanting sweet foods, but I like having savory options, too. I hope you enjoy this one!
Oh my gosh this is perfect timing. We’ve had the hardest time with breakfasts lately.
Breakfast can be so hard, especially on busy mornings when everyone is trying to get ready for work and school. We save ones like this for the weekend 🙂
The food looks so healthy and delicious. A really great way to start an amazing morning.
Thanks! It’s such a great breakfast and perfect to get you going in the morning.
I want!!! This breakfast looks so so good!!! I can’t wait to make it over the weekend, can’t wait.
It’s a perfect weekend breakfast, enjoy!
This looks super delicious! I have to try this out! I might have a hard time finding chickpeas in Japan, but what I can use instead?
While I haven’t tried it, I would think you could replace it with canned beans such as kidney beans or lima beans.
This looks fantastic. I’ve never been much of a breakfast person but I can absolutely see myself eating something like this. I bet it’s a great way to fill up for the day ahead. I will have to give this a try.
We are sweet breakfast eaters at my house, so I like to try something different sometimes. This type of breakfast definitely keeps you going for much longer!
oh this looks so tasty!! I really need to make this, looks delicious!
That looks so good. I need to try this out sometime soon. I bet my whole family would love it.
This is my kind of breakfast! What a delicious hash to make for the family…healthy, hearty and satisfying. I cannot wait to make this…love all the colors!
Wow this looks so fun and filling!!
I make a similar hash but I’ve always mixed the eggs into the hash whilst cooking so it coats the veg. I’ve never thought to try it this way. My hubby would love runny yolks too