Hearty hashbrown and veggie skillet breakfast

Start your morning with a burst of flavor and wholesome goodness with our hearty hashbrown and veggie skillet breakfast. This savory dish combines crispy hashbrowns, vibrant vegetables, and a medley of spices to create a breakfast masterpiece that’s as satisfying as it is delicious.

The Perfect Hashbrown Base: Creating the ideal hashbrown foundation is key to this recipe. Shredded potatoes are seasoned to perfection, forming a golden and crispy crust that adds a delightful crunch to every bite. Whether you prefer to make your hashbrowns from scratch or opt for a convenient store-bought version, this dish promises to be a winner.

Vibrant Veggie Mix: Take your breakfast to the next level by incorporating a colorful assortment of vegetables. Sautéed bell peppers, onions, mushrooms, and spinach not only add a burst of flavor but also contribute essential nutrients to kickstart your day. The veggies bring a delightful freshness and a variety of textures to the dish, making each forkful a delightful experience.

Seasoned to Perfection: A harmonious blend of spices elevates the flavors of this skillet breakfast. A dash of garlic powder, paprika, and a hint of cayenne pepper add a savory kick, while salt and pepper bring everything together. Feel free to customize the seasoning to suit your taste buds, making this breakfast a personalized delight.

Versatile and Customizable: One of the beauties of this skillet breakfast is its versatility. Add your favorite protein—be it crispy bacon, savory sausage, or protein-packed tofu—to make it even heartier. Top it off with a sprinkle of shredded cheese for a melty finish that takes this breakfast to the next level.

A Wholesome Start to Your Day: Packed with nutrient-rich vegetables and the satisfying crunch of hashbrowns, this skillet breakfast is not only delicious but also a nutritious way to begin your day. It’s a filling and wholesome option for breakfast or brunch, providing the energy you need to tackle whatever comes your way.

Quick and Easy Preparation: Busy mornings are no match for this quick and easy recipe. With minimal prep and cook time, you can enjoy a restaurant-worthy breakfast without the hassle. Perfect for weekdays or lazy weekend mornings, this skillet breakfast is a go-to option for a delicious and satisfying start to your day.

Top It Your Way: Just like your favorite pizza, this skillet breakfast is a canvas for your culinary creativity. Drizzle it with hot sauce for a spicy kick, top it with a fried or poached egg for extra richness, or serve it with a side of fresh salsa for a burst of freshness. The possibilities are endless, allowing you to make this breakfast your own.

In Conclusion: Our hearty hashbrown and veggie skillet breakfast is more than just a meal—it’s a culinary experience that combines the simplicity of a one-pan dish with the bold flavors that will leave your taste buds dancing. Whether you’re preparing it for a leisurely weekend brunch or a quick weekday breakfast, this skillet creation is a delicious way to start your day on a high note.

Hearty hashbrown and veggie skillet breakfast

Print

Serves: 4 Prep Time: 20 Cooking Time: 20 20

Nutrition facts: 350 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb (about 4 cups) shredded potatoes (fresh or frozen hashbrowns)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 large onion, finely chopped
• 4 oz mushrooms, sliced
• 1 cup fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tbsp cooking oil (olive oil or vegetable oil)
• Optional toppings: shredded cheese, hot sauce, fried or poached eggs, fresh salsa

Instructions

1. Prep the Ingredients:
   • If using fresh potatoes, shred them using a grater. If using frozen hashbrowns, thaw according to package instructions.
   • Dice the red and green bell peppers.
   • Finely chop half of the onion and slice the mushrooms.
   • Roughly chop the fresh spinach.
   • Mince the garlic cloves.
2. Cook the Hashbrowns:
   • Heat the cooking oil in a large skillet or cast-iron pan over medium-high heat.
   • Add the shredded potatoes to the hot oil, spreading them evenly in the pan.
   • Allow the potatoes to cook without stirring for a few minutes to develop a golden crust. Then, flip and cook the other side until crispy.
3. Saute the Vegetables:
   • Push the crispy hashbrowns to the side of the pan, making room for the vegetables.
   • Add the diced bell peppers, chopped onion, sliced mushrooms, and minced garlic to the pan.
   • Saute the vegetables until they are softened and slightly caramelized.
4. Season the Skillet:
   • Sprinkle paprika, garlic powder, cayenne pepper, salt, and black pepper over the hashbrowns and sautéed vegetables. Mix everything together for even seasoning.
5. Add Spinach:
   • Toss the fresh spinach into the skillet and cook until it wilts and incorporates into the hashbrown and vegetable mixture.
6. Serve and Customize:
   • Once everything is well combined and heated through, remove the skillet from heat.
   • Optionally, top the skillet with shredded cheese and cover for a minute to let it melt.
   • Serve the hearty hashbrown and veggie skillet hot, with optional toppings like hot sauce, fried or poached eggs, or fresh salsa.
7. Enjoy:
   • Dish out generous servings for everyone and let them customize their plates with their favorite toppings.

This recipe is perfect for a delicious and satisfying breakfast for 4 people.