Roasty vegetables with creamy interiors are combined to make a savory hash. Add your favorite style of egg to Roasted Vegetable Breakfast Hash to start your day.
Now that my sons are older and almost out of the house, one of my favorite things to do for them is make a big weekend breakfast. It's a chance to chat with them as the bacon is frying. Leisurely eating, we catch up, as they share any new tidbit of info they may feel like revealing.
Generally, a weekend breakfast around here always includes some form of potato - shredded, diced, fried, or browned (which gets slathered in ketchup). Unfortunately, this morning feast results in a greasy and messy kitchen with a lot of dirty pots and pans.
One pan meal
This breakfast hash recipe is reminiscent of ketchup slathered potatoes, just a little more fancified. I had a few objectives when I developed this recipe. I wanted to enjoy roasted vegetables with the potatoes and fewer dirty dishes. Also, the meaty flavor of bacon without dealing with a pan full of fat, splattering all over the stovetop was definitely an objective.
Hash, step by step
The beauty of this recipe is the prep is minimal and done while ingredients are roasting in the oven.
The red pepper is roasted first. I just lay the red bell pepper on the flame of gas burner on my stove until the peel blisters and blackens. You can also roast peppers under a broiler - just make sure that the pepper is just under the broiler.
While the pepper cools off, I thickly slice shitake mushrooms and toss them with olive oil, salt, and pepper. Roasting the shitake mushrooms adds a ton of umami flavor, suggestive of bacon, along with a meaty texture. Place the mushrooms on a sheet pan and put them into a 400-degree oven. Now cut the potatoes into medium dice and add to the sheet pan after the mushrooms have roasted for 10 minutes.
Then it is time for the onions. Thinly slice and add to the pan after the other veggies have roasted for 10 minutes. See the pattern!
Now it is time to remove the charred peel of the red pepper, cut out the stem and remove the seeds. Cut the pepper into medium dice and toss onto the sheet pan. Add the flavor components - minced garlic, fresh thyme leaves, and smoked paprika. With a few herbs and spices, the potatoes have the slightly spicy and fruity flavor of smoked paprika. (A fancier version of ketchup.)
Finally, spinach is added to the sheet pan. I like to cut the spinach into thick ribbons so that it is easier to combine it throughout the hash. Make sure to cover the spinach with the other vegetables so that it doesn't dry out from the hot heat of the oven. After 5 minutes, remove the sheet pan from the oven. You may want to adjust the salt and pepper to your liking.
One pan to wash!
Eggs your way
The last step is to add your favorite style of eggs. Though any egg preparation is fine, I think a runny egg yolk adds so much richness to the hash. A crispy-edged sunny-side-up egg is my idea of the perfect addition. However, I have a couple of poached egg lovers in my house, hence the photo above. It's all good though - scrambled, hardboiled with jammy centers, even an omelet. You do you!
Maybe you are looking for dinner ideas. This recipe is the answer for brinner. Substantial and full of umami rich flavor, it is an easy meal to prepare and easy to clean up.
Just as important as eggs, potatoes are a breakfast staple. Roasted on the outside with creamy interiors, the potatoes are a hearty base for the flavorful vegetables add to the hash. Roasted Vegetable Breakfast Hash is a great way to eat your veggies!
Roasted Vegetable Breakfast Hash
- 1 sheet pan
- 4 cups shitake mushrooms, 7.5 ounces
- 1 red pepper
- 5 cups red potatoes, 1 ½pounds medium-sized potatoes, medium diced
- ½ yellow onion, 1 cup or 4 ounces, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, leaves stripped from stem
- 2 cups baby spinach, sliced into ribbons
- 1½ teaspoons smoked paprika
- 5 tablespoons olive oil
- salt and pepper
- Preheat oven to 400°
- Roast red pepper. Lay the whole pepper on the flame of a burner until the side is charred and the peel is blistered, rotating as needed. Remove when the whole pepper has been roasted and put it into a plastic bag for 15 minutes. This allows the steam from roasting the pepper to soften the skin so that it is easier to remove. You can also cut the pepper into large slices and use a broiler to char the pepper slices. Place them, skin side up on a sheet tray close to the broiler until the peel is blackened and blistered. Put them into a plastic bag to steam for 15 minutes.
- If the shitake mushrooms have a stem attached, cut them off. Since the stems are very fibrous, we are only using the mushroom caps. Cut the caps into thick slices and place them on a sheet tray. Toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 10 minutes.
- While the mushrooms are roasting, cut the potatoes into a medium dice. After the mushrooms have roasted for 10 minutes, add the potatoes and 1 tablespoon of olive oil. Toss together and put the tray back in the oven.
- Cut the onion into thin slices. Incorporate the onion and 1 tablespoon of olive oil with the other vegetables after the potatoes have roasted for 10 minutes. Put back in the oven.
- Remove the red pepper from the plastic bag. Remove the charred skin from the pepper by rubbing with your fingers. Cut off the stem and remove the seeds. Slice the pepper into a medium dice.
- After the mushroom, potato, and onion mix has roasted for 10 minutes, remove the tray from the oven. Add 1 ½ teaspoon of smoked paprika, minced garlic, thyme leaves, and diced red pepper, tossing to thoroughly distribute. Roast for another 10 minutes.
- Cut the spinach into large ribbons. Add to the roasted vegetables and toss to evenly distribute the spinach. Roast for 5 more minutes. Adjust seasoning to your taste.
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