Best Veggie Hash Recipes

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HASH BROWN CRUSTED VEGGIE AND HAM QUICHE



Hash Brown Crusted Veggie and Ham Quiche image

Provided by Trisha Yearwood

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups (about 10 ounces) frozen hash browns, thawed
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 small zucchini, diced (about 1/2 cup)
1/2 small red bell pepper, diced (about 1/2 cup)
1 ounce (about 1 slice) ham, chopped
1/3 cup shredded sharp Cheddar
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives
Large pinch cayenne
3 large eggs

Steps:

  • Preheat the oven to 450 degrees F.
  • Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
  • Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
  • Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
  • Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
  • Cool at least 10 minutes before serving. Serve warm or at room temperature.

MANGO SALSA CHICKEN WITH VEGGIE HASH



Mango Salsa Chicken with Veggie Hash image

This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
2 cups chopped red potatoes (2-3 medium)
1 small sweet yellow pepper, chopped
1/2 cup chopped red onion
1-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces frozen grilled chicken breast strips, partially thawed (about 2 cups)
1-1/2 cups mango salsa, divided
1 tablespoon chopped fresh cilantro
Additional cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.

Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 1025mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

MEXICAN VEGGIE HASH



Mexican veggie hash image

A storecupboard, vegetarian fry-up with beans, sweetcorn, avocado and eggs, served with soured cream and tortillas

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

280g new or waxy potato , cut into cubes
2 tbsp butter
2 tbsp olive oil
1 red chilli , half sliced, half deseeded and finely chopped
1 garlic clove , chopped
1 tsp Cajun seasoning
198g can sweetcorn , drained and rinsed
200g black bean (from a can), drained and rinsed well
2 eggs
1 ripe avocado , chopped
lime wedges, soured cream and warm tortillas, to serve (optional)

Steps:

  • Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
  • Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.

Nutrition Facts : Calories 671 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

PALEO BREAKFAST VEGGIE HASH WITH EGGS



Paleo Breakfast Veggie Hash With Eggs image

A great way to get your veggies at breakfast. A very fulfilling, tasty and healthy breakfast that fits in with the Paleo lifetstyle.You can substitute the squash with whatever vegetables you have handy or in the freezer. If you are trying for low-fat you can also use less butter and olive oil. The tomatoes add a sweet pop to the hash, I used mini heirloom tomatoes. I recommend grass-fed butter like Kerrygold brand.This was served with some turkey bacon. Nom, nom nom...

Provided by Maycat

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
2 tablespoons butter
2 garlic cloves, minced
1/4 cup sweet white onion, chopped
1 cup yellow squash, chopped
1/2 cup mushroom, sliced
salt and pepper
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
4 eggs, poached or cooked any style

Steps:

  • Heat large non-stick skillet over medium heat. Add olive oil and butter to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.
  • At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.
  • While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.
  • To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.
  • This is nice served with a side of bacon, and some avocado.

SOYRIZO®, EGG, AND VEGGIE HASH



Soyrizo®, Egg, and Veggie Hash image

Lovely, tasty breakfast full of healthy ingredients. I like to add my eggs over-easy style and just gently fold into the Soyrizo® until fully cooked but you can cook the eggs any way you want.

Provided by Marlo Ann Walsh-Skinner

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 cup chopped spinach
1 (12 ounce) package soy chorizo, crumbled
1 tablespoon butter, or as needed
4 large eggs
salt and freshly ground black pepper to taste

Steps:

  • Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
  • Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
  • Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Serve eggs with sauteed vegetables and soyrizo.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 17.1 g, Cholesterol 193.6 mg, Fat 23.4 g, Fiber 4 g, Protein 20.7 g, SaturatedFat 6.3 g, Sodium 986.9 mg, Sugar 3.2 g

SWEET VEGGIE HASH



Sweet Veggie Hash image

A delicious combination of butternut squash and other veggies, enhanced with honey and spices! A great Meatless Monday option. Serve with rice or noodles.

Provided by Katie Scarlett Pivonka

Categories     Butternut Squash Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

1 (15 ounce) can garbanzo beans, drained and rinsed
½ pound sweet potatoes, diced
½ pound butternut squash, diced
1 (8 ounce) package sliced fresh mushrooms
1 medium zucchini, sliced
1 medium yellow squash, sliced
½ white onion, sliced
½ cup diced carrot
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons honey
2 tablespoons dried oregano
ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.
  • Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.
  • Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 51.4 g, Fat 8.3 g, Fiber 9.5 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 263.6 mg, Sugar 14.9 g

MANGO SALSA CHICKEN WITH VEGGIE HASH



Mango Salsa Chicken with Veggie Hash image

This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes it come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas

Provided by @MakeItYours

Number Of Ingredients 9

1 tablespoon canola oil
2 cups chopped red potatoes (2-3 medium)
1 small sweet yellow pepper, chopped
1/2 cup chopped red onion
1-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces frozen grilled chicken breast strips, partially thawed (about 2 cups)
1-1/2 cups mango salsa, divided
1 tablespoon chopped fresh cilantro
Additional cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.

VEGGIE HASH



Veggie Hash image

Make and share this Veggie Hash recipe from Food.com.

Provided by Neo_Soul_Cook1111

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 medium potatoes, washed &, cubed
1 tablespoon olive oil or 1 tablespoon coconut oil
1 small red onions or 1 small yellow onion, diced
3 -4 mini sweet peppers, sliced
1 cup carrot, shredded
2 cups frozen broccoli and cauliflower
2 -3 garlic cloves, minced
2 -3 teaspoons northwoods seasoning (to taste)
2 cups greens (kale and spinach blend)

Steps:

  • Place the potatoes in a saucepan and cover with water cook 6 to 8 minutes or until just tender. Drain and set aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, peppers, carrots and broccoli/cauliflower; sauté 5 minutes or until softened. Stir in the garlic and potato cook 4 to 5 minutes.
  • Add 2 teaspoons (or to taste) of the seasoning mix. Cook 4 to 5 minutes or until the potatoes are cooked through. Stir in the kale, spinach, and cook tomatoes; until the greens are wilted.

Nutrition Facts : Calories 175.2, Fat 3.6, SaturatedFat 0.5, Sodium 32.7, Carbohydrate 33.1, Fiber 4.7, Sugar 3.5, Protein 3.8

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