Vegetable Hash Recipe in a Cast Iron Skillet

This vegetable hash recipe in a cast iron skillet is perfect for breakfast, lunch and dinner. It is quick to throw together and easy to clean up. Best of all, it is healthy and a great meal for a family!

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I’m not much of a meal planner. Instead I like to take what is seasonally available, or just readily accessible in my fridge and throw things together. To me it just makes life so much easier. My dinner plans aren’t totally derailed when I realize I forgot to grab the garam marsala for Indian night. That’s not something we actually have, but you know what I mean. Meal planning can be so stressful and rigid.

The versatile and wonderful cast iron skillet hash

The best dinner for meal planning avoiders, like myself, is a cast iron skillet hash like this one. It is versatile, healthy and can be made with basically anything you have on hand. Throw in some veggies, potatoes and meat and top it with fresh herbs, salt and pepper…perfect every time.

The best part is clean up is a total breeze. It all goes in one skillet.

My favorite addition to any hash is a few over easy eggs on top. The yolks spill down over the veggies, adding protein and deliciousness.

Vegetable Hash in a Cast Iron Skillet

This particular skillet hash is hearty, filling and full of healthy veggies. Its a great way to get kids to eat greens, garlic, sweet potatoes and onions. Just pair it with some bacon, baby! Works every time. When I was making the video for this recipe, my family was out of the house for a few hours. Every single one of them commented on the smell when they walked in the house. It is just so good!

If you don’t have all the ingredients that I list, just improvise and use what you have. That is the beauty of this recipe. Swap regular potatoes for sweet potatoes, sausage for bacon and cheddar for feta. I promise it will be perfect no matter what!

Vegetable Hash in a Cast Iron Skillet Video

Vegetable Hash Recipe in a Cast Iron Skillet Ingredients

12 ounces bacon, chopped

5 eggs

2 large sweet potatoes, peeled and chopped

2 teaspoons cumin

8 ounces mushrooms, sliced

1 medium red onion, diced

3 cloves garlic, peeled and minced

2 cups fresh greens, like spinach or arugula

4 ounces feta cheese

1/2 cup cherry tomatoes, diced

1 ripe avocado, diced

1/4 cup fresh parsley, chopped

Salt to taste

Vegetable Hash Recipe in a Cast Iron Skillet Instructions

1. Cook the bacon in a cast iron skillet over medium heat, until crispy. Remove and set aside.
2. Fry the eggs in the bacon grease. (You may remove a bit if the bacon you have is extra greasy.) Cook the eggs over easy, or to to your preference. (We like to leave the yolk runny, because it tastes delicious when it runs down over the vegetables.) Sprinkle the eggs with salt and set aside.
3. Add the chopped sweet potatoes to the bacon grease and cook for about five minutes. Sprinkle with the cumin.
4. Add the chopped red onion, minced garlic and sliced mushrooms to the skillet, with the sweet potatoes. Add a lid and cook until soft.
5. Turn the heat off and add in the greens. The heat from the vegetables will wilt the greens just enough.
6. Sprinkle with salt to taste. I added about a teaspoon.
7. Add the eggs back on top.
8. Sprinkle with the cooked bacon, tomatoes, feta cheese, parsley and cherry tomatoes.

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My Favorite Cast Iron Skillet

We only use water from our Berkey water filter. You can get my full review here.

Print the recipe Vegetable Hash Recipe in a Cast Iron Skillet

Vegetable Hash Recipe in a Cast Iron Skillet

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This vegetable hash recipe in a cast iron skillet is perfect for breakfast, lunch and dinner. It is quick to throw together and easy to clean up. Best of all, it is healthy and a great meal for a family!

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Ingredients

• 12 ounces bacon, chopped
• 5 eggs
• 2 large sweet potatoes, peeled and chopped
• 2 teaspoons cumin
• 8 ounces mushrooms, sliced
• 1 medium red onion, diced
• 3 cloves garlic, peeled and minced
• 2 cups fresh greens, like spinach or arugula
• 4 ounces feta cheese
• 1/2 cup cherry tomatoes, diced
• 1 ripe avocado, diced
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Cook the bacon in a cast iron skillet over medium heat, until crispy. Remove and set aside.
2. Fry the eggs in the bacon grease. (You may remove a bit if the bacon you have is extra greasy.) Cook the eggs over easy, or to to your preference. (We like to leave the yolk runny, because it tastes delicious when it runs down over the vegetables.) Sprinkle the eggs with salt and set aside.
3. Add the chopped sweet potatoes to the bacon grease and cook for about five minutes. Sprinkle with the cumin.
4. Add the chopped red onion, minced garlic and sliced mushrooms to the skillet, with the sweet potatoes. Add a lid and cook until soft.
5. Turn the heat off and add in the greens. The heat from the vegetables will wilt the greens just enough.
6. Sprinkle with salt to taste. I added about a teaspoon.
7. Add the eggs back on top.
8. Sprinkle with the cooked bacon, tomatoes, feta cheese, parsley and cherry tomatoes.

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