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Up close overhead view of crispy hash browns on a plate.
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Breakfast Hash Browns and Veggie Skillet

Breakfast Hash Browns and Veggie Skillet -  a homemade version of my favorite restaurant breakfast! Crispy seasoned hash browns and sautéed vegetables topped with creamy avocado and spicy salsa. Served up with a side of toast and a bottomless cup of coffee, it's breakfast perfection!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: dairy free, egg free, gluten free, nut free, vegan
Servings: 4
Calories: 496kcal

Ingredients

For the Hash Browns

  • 4 cups frozen diced potatoes
  • 4-6 tablespoons olive oil (or amount called for on package of frozen diced potatoes)
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper (or to taste)

For the Skillet Veggies

  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 3 garlic cloves (peeled and minced)
  • 1 green bell pepper (seeded and diced)
  • 1 red bell pepper (seeded and diced)
  • 1 zucchini (chopped)
  • 10 ounces sliced mushrooms
  • 1 pint grape tomatoes (halved)
  • 2 big handfuls fresh spinach

To serve:

  • 1-2 avocados (peeled, pitted, and sliced)
  • 1 cup salsa (your favorite)
  • chopped fresh cilantro (optional)

Instructions

For the Breakfast Hash Browns

  • Cook the frozen diced potatoes according to package directions, using oil if the directions call for it. Sprinkle with the salt, pepper, and paprika, and stir. 

For the Skillet Veggies

  • Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté 5 to 6 minutes until translucent.
  • Add the garlic, oregano, salt, and pepper, and cook 1 minute.
  • Add the peppers, zucchini, mushrooms, and tomatoes. Sauté 4 to 5 minutes until the vegetables start to become tender.
  • Add the spinach, stir, and cook through 2 to 3 minutes until slightly wilted. 

To Serve

  • Plate the hash browns and veggies with avocado slices and salsa on the side. Sprinkle with chopped cilantro, if using.

Notes

~This recipes serves 4 hungry people! Served with sides of toast and fruit, you can probably feed at least 6.
~Want more protein? Add a can of black beans (rinsed and drained) to the vegetable mixture.
~Nope, this is not an oil-free dish. You can attempt to cook your hash browns without oil, but I do not guarantee your results. They may stick badly to the skillet without oil, not to mention potatoes scream for flavor. So, treat yourself and use the oil and while you're at it, do not skimp on the salt either!
 

Nutrition

Calories: 496kcal | Carbohydrates: 43g | Protein: 8g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Sodium: 535mg | Potassium: 944mg | Fiber: 13g | Sugar: 9g | Vitamin A: 3350IU | Vitamin C: 184mg | Calcium: 40mg | Iron: 2.7mg