Get your daily dose of greens with this this Speedy Winter Vegetable Hash. This one pan recipe uses pre-shredded frozen potatoes and vegetables. Eggs are cooked right into the pan for a quick and easy meal, perfect anytime of day. You'll also enjoy my Easy Turkish Eggs, Scrambled Egg, Tomato and Potato Skillet and this Fontina and Broccoli Frittata.
Spotlight on Winter Vegetables
Winter greens, like the kale and Brussels sprouts in this recipe, are in season and extremely nutritious. They contain fiber and nutrients like vit K, A, C, folate and other essential B vitamins.
You can change up the veggies you use in this recipe to include spinach or chard for example. Use sweet potatoes instead of yellow potatoes for some vibrant color and a touch of natural sweetness.
Simple Ingredients, Big Flavor
The shallots I use really amp up the flavor of this dish and give it that sweet oniony goodness that makes this recipe so delicious! If you don't have shallots you can use any type of onion you have on hand.
As the veggies and shallots cook, they become slightly caramelized. I think you'll love how everything sort of crisps up in the frying pan as the eggs cook.
When you grab a forkful of the creamy yolk along with the crispy veggies you will think you went to heaven! I think I might've eaten the entire pan myself. Ok, I did eat the entire pan and it was worth it! 😉
Speedy Winter Vegetable Hash
Ingredients
- 1 cup Brussels sprouts pre packaged shredded
- ¾ cup potato hash browns pre packaged and shredded, uncooked
- 2 cups lacinato kale chopped
- 2 shallots
- 3-4 eggs depending on the egg size and room in your pan*
- 1 tablespoon olive oil
- coarse salt
- fresh pepper
Instructions
- Heat a large nonstick fry pan with oil on medium heat.
- Add the brussels sprouts, shallots and hash browns to the pan.
- Toss with a dash of salt and pepper.
- Cook for about 4-5 min then add in the kale.
- Cook another 2 min or until all veggies begin to soften and begin to caramelize.
- Using a cooking spoon, make 3 (or 4)* wells for the eggs and crack an egg into each well.
- Cook until the egg whites are set and eggs are cooked according to your liking.
- Season with salt and pepper if desired and serve alone or with some crispy bread.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Alyssa says
I just made this and it’s AMAZING! It came together quickly and was delicious! Thank you for sharing!
Donna Castellano says
That is so great to hear!! I'm so glad you enjoyed it! xoxo
Kathy Scheller Harwick says
I just prepared this wonderful Recipe. I loved it and so did my husband who hates eating vegetables. The best part I was able to cook it by myself, as u know I have MS and it’s hard for me to spend a lot of time preparing Dinner. We are really trying to eat healthier this year. Thank you, I will try more of your recipes.
Donna Castellano says
Kathy, I can't tell you how happy that makes my heart!! I'm so glad you enjoyed it and that you were able to manage it. That is exactly my goal...to show others how simple healthy eating can be!! Best to you and your husband and family! xoxo Donna
Emilio Pardi says
This is an exciting find! I made it alongside a white bean and cauliflower soup, and it added the perfect amount of green deliciousness to the meal. Never thought of preparing potatoes, kale, and Brussels together. Super quick, easy, and filling. Thanks for this!
Donna Castellano says
Thanks Emilio! So glad you like it!