It’s been awhile since I’ve shared a simple recipe so I’m excited to introduce you to the 15 minute breakfast hash today. I love breakfast, it’s my favorite meal of the day. But I love it even more when it takes just a few minutes to make and results in leftovers, too. This hash is crazy easy, can be made egg-free if necessary, and happens to be Whole30 compliant.
Back in my office dwelling days (which I couldn’t get away from fast enough, but now daydream about… oh, life), I was the queen of the breakfast casserole. Every weekend I assembled and baked a casserole that I would cut into individual portions and bring with me to work for breakfast. These days I can’t quite seem to make time on the weekends for this, so I’ve been winging it for breakfast for months. And the toddler and I are both tired of scrambled eggs with salsa.
Last week I had all the fixings ready to go to make a casserole on Sunday, but for whatever reason it didn’t happen. In a stroke of genius, or momentary lapse in pregnancy brain, I realized I could turn the casserole ingredients into a hash that would be ready in less than 15 minutes, rather than an hour. And thus, a new breakfast favorite was born.
This is inspired by an old standby breakfast dish that I’ve made probably close to one hundred times, the Southwest Frittata, by Sarah Fragoso. In addition to turning the recipe into a hash, I’ve changed a handful of the ingredients so that it takes less prep time. It’s still as delicious as ever!
Depending on how many people you are feeding, and if you add the optional egg, it can easily last two to three meals. You can also double the recipe if you need more. I have not tried freezing it yet, so can’t comment on that. And also, consider this a guideline. Use whatever meat, salsa, or root veggies you want. My sister doesn’t care for sweet potatoes, so she uses carrots.
Products Used For This Recipe
Cast Iron Pan – While you don’t need to use a cast iron pan to make this hash, I find the non-stick properties and ease of cleaning make it the quickest for breakfast meals. And I’m pretty sure everything tastes better when cooked in cast iron!
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