Discover the best veggie hash breakfast skillet tips including quick prep perfect seasoning and easy cooking for a nutritious morning meal boost
Ingredients
Scale
1 large sweet potato, diced
1 red bell pepper, chopped
1 small red onion, diced
1 cup zucchini, diced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika
2 large eggs (optional)
Fresh parsley or cilantro, chopped (optional)
Instructions
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the diced sweet potatoes first. Stir gently to coat in oil, then spread evenly. Cook undisturbed for 8-10 minutes, flipping occasionally until fork-tender and caramelized on edges.
Add diced onion and red bell pepper. Cook for 3-4 minutes until onions turn translucent and peppers soften.
Stir in minced garlic and diced zucchini. Cook another 2-3 minutes until garlic blooms and zucchini is tender but not mushy.
Season with salt, pepper, and smoked paprika. Mix well to combine flavors.
If using eggs, crack them onto skillet, reduce heat to low, cover, and cook 3-5 minutes until whites set and yolks are runny, or to desired doneness.
Scatter fresh parsley or cilantro on top and serve immediately.
