Whole30 Savory Vegetable Hash

Transform your breakfast or brunch routine with this hearty and nutritious Whole30 Savory Vegetable Hash, brimming with vibrant colors, rich flavors, and wholesome ingredients. This recipe combines tender, caramelized sweet potatoes with a medley of perfectly sautéed vegetables like zucchini, red bell pepper, and mushrooms, all seasoned with garlic and fresh parsley for a delicious, herbaceous finish. Not only is this dish Whole30-compliant and loaded with fiber and vitamins, but it’s also incredibly versatile—serve it as a standalone meal or pair it with eggs for a protein-packed start to the day. With a quick prep time of just 20 minutes and a total cooking time of 30 minutes, this 4-serving hash is perfect for busy mornings or meal prepping for the week. Whether you're following the Whole30 diet or just looking for a wholesome, gluten-free, and paleo-friendly option, this savory vegetable hash is a flavorful way to fuel your day!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium sweet potatoes
• 3 tablespoons olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium zucchini
• 8 ounces mushrooms
• 4 cloves garlic
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 0.25 cup fresh parsley

Directions

Step 1

Peel and dice the sweet potatoes into 1/2-inch cubes.

Step 2

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

Step 3

Add the sweet potatoes to the skillet and cook for about 10-12 minutes, stirring occasionally, until they are tender and lightly browned.

Step 4

While the sweet potatoes are cooking, dice the onion, red bell pepper, and zucchini into small cubes.

Step 5

Slice the mushrooms and mince the garlic.

Step 6

Once the sweet potatoes are cooked, remove them from the skillet and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil.

Step 8

Add the onion and cook for 2-3 minutes until it begins to soften.

Step 9

Add the red bell pepper, zucchini, and mushrooms to the skillet and continue to cook for another 5-7 minutes until all vegetables are tender.

Step 10

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 11

Return the cooked sweet potatoes to the skillet and mix well with the other vegetables.

Step 12

Season with ground black pepper and salt, and cook for another 2-3 minutes to heat everything through and marry the flavors together.

Step 13

Finely chop the fresh parsley and sprinkle it over the hash before serving.

Step 14

Serve immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(987.9g)

Amount per serving	% Daily Value*
Calories	935.3

Total Fat 52.5g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 4723.1mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 17.6g	0%
Total Sugars 40.0g
Protein 17.6g	0%

Vitamin D 0IU	0%
Calcium 199.2mg	0%
Iron 5.2mg	0%
Potassium 2043.2mg	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: 49.9%

Protein: 7.4%

Carbs: 42.7%