Toasted Pepita Breakfast Hash

This high protein, simple, and satisfying breakfast is one of our current faves. Crisp up any vegetables you have lying around.


– 1 large waxy potato,  yukon gold, red, blue, diced – 1 C of onion, diced – 1 clove garlic, chopped – 1 C of bell pepper (any color), diced – 1 C of mushrooms,  crimini/white/etc, diced – 1/4 C of fresh cilantro or parsley, chopped – 1/3 C of pumpkin seeds, raw or pre- toasted – 1/2 tsp of chili powder – 1/2 tsp of 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

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.

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.

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!