Toasted Pepita Breakfast Hash

2015-03-11
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

This high protein, simple, and satisfying breakfast is one of our current faves. You can use any veggies you have in the fridge, simply cut them small and let them get a little bit crispy in the pan. Season them, transfer to a bowl, and use the same pan to toast the pumpkin seeds. You can also buy pre toasted pumpkin seeds, just be sure they have the hulls removed (they should be greenish). Pumpkin seeds are one of nature’s superstars, high in protein, iron, and zinc, and more affordable than most nuts! This is delicious on it’s own, with some scrambled tofu, or stuffed into a tortilla as a burrito filling. You can also just use ┬átortilla chips to scoop it up and eat for breakfast or as a snack. Enjoy!

Ingredients

  • 1 large waxy potato, yukon gold, red, blue, diced
  • 1 cup onion, diced
  • 1 clove garlic, chopped
  • 1 cup bell pepper (any color), diced
  • 1 cup mushrooms, crimini/white/etc, diced
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/3 cup pumpkin seeds, raw or pre- toasted
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • salt to taste
  • black pepper to taste
  • 1 Tbsp of medium/high heat oil (avocado, grape seed, sunflower, canola, etc)
  • Optional: Skip oil and use a bit of water or broth in a non stick pan instead

Method

Step 1

Start by heating 1/2 Tbsp of oil over medium heat (or see note above to make oil free). When hot, add onion to pan along with paprika and chili powder, and cover with lid, let cook 1-2 minutes over medium-low heat until softened a bit. Remove lid, add garlic and bell pepper and stir fry until onion begins to brown a bit.

Step 2

Add mushrooms and potatoes to pan and stir to coat. Cover with lid and let cook, mostly undisturbed for 10 minutes or so, stirring occasionally until potatoes are soft. Season with salt, pepper, and fresh cilantro or parsley.

Step 3

Transfer to a bowl to keep warm, and wipe out pan if needed. Add remaining 1/2 Tbsp of oil and pumpkin seeds to pan. Cook over low heat until they begin to brown lightly, stirring often. Sprinkle on top of hash and serve with condiments of choice. Wrap up in a tortilla for a breakfast burrito or eat as is. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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Comment (1)

  1. posted by Heather Ewald on September 17, 2017

    Will this be a good dish to freeze for later if I make them in bulk?

      Reply

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