Recipe: Tom and Anna’s Breakfast Hash

Recipe: Tom and Anna’s Breakfast Hash

by Anna and Tom Bagiackas
Stripes Okinawa

One of our go-to meals on the weekend is a breakfast hash, using whatever veggies are in our fridge or in season. While hashes are great for brunch, this is also a very easy weeknight dinner and a great way to use up any odds and ends! This is more of a guideline than a recipe so you can mix up what vegetables or meat you include. I highly recommend roasting the potatoes though, the seasoning adds great flavor to the final hash and roasting them in the oven ensures the potatoes are cooked all the way through and crispy. You can chop your vegetables once the potatoes are in the oven, as the remaining steps of the hash won’t take as long as the potatoes.

Start to finish: 1 hour

Servings: 2-4

1 recipe for Roasted Breakfast Potatoes

8 ounces breakfast sausage, optional


1 large onion, cut into ½-inch pieces

1/2 red, orange or yellow bell pepper, cut into 1-inch pieces

1 cup chopped vegetables, such as zucchini, summer squash, corn or beets

3 handfuls of spinach, kale or other leafy green

4 eggs, fried or poached

1 avocado, diced

Prepare Roasted Breakfast Potatoes (they will take the longest to cook).

Heat 12-inch cast iron skillet and add sausage, breaking up with a wooden spoon and cook until no pink remains. Remove sausage from pan onto a paper towel-lined plate, using a slotted spoon. Wipe out skillet of excess oil.

Heat 1 tablespoon olive oil in now-empty cast iron skillet. Add onion and a pinch of salt, and cook until beginning to soften. Add bell pepper and any other vegetables you are using (not the greens yet). Cook until mostly soft, stirring frequently.

Prepare your eggs. Add spinach or other greens to the skillet and stir to wilt.

Once potatoes are finished, add them to skillet with the sausage and mix everything so hash is evenly combined.

To serve, spoon hash mixture into bowls, top with prepared egg and avocado pieces, and season with salt and pepper.

Roasted Breakfast Potatoes

1-2 pounds Yukon gold or sweet potatoes, cut into 1/2-inch cubes

2 tablespoons olive oil

1 1/4 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

Preheat the oven to 425°F (220°C). Line baking sheet with parchment paper or silicone mat, if desired.

Place the potatoes onto the baking sheet. Toss with oil, paprika, garlic powder, kosher salt and pepper until evenly combined.

Transfer the baking sheet to the oven and bake for 20 minutes. Remove from the oven and toss the potatoes. Put the baking sheet back in the oven and bake for an additional 20 minutes. Remove the baking sheet, give the potatoes a final toss and place them back in the oven until crispy, about 10 minutes.

Remove from the oven, adjust the salt if needed, and serve.

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