Let's Hash It Out: One-Skillet Veggie Hash
Make your next lazy morning sizzlin’ with this super delicious and flavourful one-skillet veggie hash. If you know me well, you know how much I LOVE breakfast... for lunch or dinner! And, ever since I found out about my egg and soy intolerance (on top of already being gluten intolerant), at first it seemed like all the breakfast fun was gone. It's not! I just needed to get creative with it. You're going to love this one-skillet veggie hash! It's very minimal in ingredients and kitchen tools and it's loaded with so much flavor!
What You'll Need
Recipe makes 4 servings
2 tbsp ghee
4 large or 6 medium potatoes, peeled and cut into ½” cubes
1 onion, diced
1 shallot, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli
2 zucchini, chopped
1 cup cauliflower
2 cups purple cabbage, chopped
2 tsp. fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
Skout Backcountry Raw Pumpkin Seeds
hemp hearts, to taste
1 avocado, sliced
What You'll Need To Know
1. Preheat the oil and butter in a large nonstick skillet over medium heat. Add onion and shallots and cook for about 5 minutes or until translucent.
2. Add in the rest of the vegetables and cook for about 10-12 minutes.
Increase the heat to medium-high and cook for 10 minutes, stirring occasionally, until the vegetables turn golden brown.
3. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with pumpkin seeds and hemp hearts and serve immediately.
4. Top each plate with 1/4 sliced avocado.