Peppers and Greens Skillet Hash

Transform your breakfast or brunch routine with this vibrant Peppers and Greens Skillet Hash, a hearty one-pan dish bursting with flavor and wholesome ingredients. Featuring tender potatoes seasoned with smoky paprika and cumin, colorful bell peppers, and nutrient-packed spinach or kale, this recipe is a savory celebration of fresh vegetables. The optional addition of perfectly cooked eggs nestled into the skillet makes it a protein-rich, satisfying meal perfect for any time of day. Ready in just 40 minutes, this easy-to-make hash is ideal for meal prep or a quick, crowd-pleasing dish. Garnish with fresh parsley and serve it on its own or alongside crusty bread for a comforting, delicious experience. Perfect for those seeking healthy skillet meals or vegetarian-friendly breakfast options!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 medium, diced Bell peppers (any color)
• 3 cloves, minced Garlic
• 2 cups, diced (peeled if desired) Potatoes
• 1 teaspoon Paprika
• 0.5 teaspoons Ground cumin
• 3 cups, chopped Fresh spinach or kale
• 4 large (optional) Eggs
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoons (adjust to taste) Black pepper
• 2 tablespoons, chopped (optional garnish) Fresh parsley

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 2

Add the diced yellow onion and sauté for 2-3 minutes until softened and translucent.

Step 3

Stir in the diced bell peppers and cook for an additional 4-5 minutes until the peppers begin to soften.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Stir in the diced potatoes, paprika, cumin, salt, and black pepper. Mix well to ensure the potatoes are evenly coated with the seasoning.

Step 6

Cover the skillet with a lid and lower the heat to medium-low. Allow the potatoes to cook for 10-12 minutes, stirring occasionally to prevent sticking, until fork-tender.

Step 7

Once the potatoes are cooked through, remove the lid and raise the heat to medium-high. Add the chopped spinach or kale and stir until the greens have wilted, about 2 minutes.

Step 8

If using eggs, make 4 shallow wells in the hash and crack an egg into each well. Cover the skillet again and cook until the egg whites are set but the yolks remain runny, about 4-5 minutes. Alternatively, cook to your desired egg firmness.

Step 9

Remove the skillet from heat and sprinkle with chopped fresh parsley, if using.

Step 10

Serve hot, either on its own or with crusty bread or toast on the side.

Nutrition Facts

Serving size	(1109.2g)

Amount per serving	% Daily Value*
Calories	981.7

Total Fat 49.7g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 2839.8mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 22.8g
Protein 42.5g	0%

Vitamin D 164IU	0%
Calcium 431.8mg	0%
Iron 14.7mg	0%
Potassium 3606.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 17.1%

Carbs: 38.0%