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!

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. Plus, taking care of and cleaning a cast iron skillet is a breeze.

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.

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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! While you can make it any time of day, it makes the perfect breakfast hash recipe.

Why You Will Love This Recipe:

• This recipe is so customizable. Don’t have bacon? Use sausage, or skip the meat all together and make it vegetarian (make sure to use a touch of oil if not using meat). Swap peppers for tomatoes, add in asparagus, etc.
• Cast iron cooking makes this breakfast hash really easy to clean up. Everything is cooked in one dish.
• Packed full of vegetables. You can get most kids to eat vegetable if is covered with bacon. Am I right? Breakfast can be difficult to get some veggies in, but not with this recipe.
• So delicious. Browned sweet potatoes with caramelized onions, veggies, greens, bacon, feta cheese, and fresh herbs make the most yummy and flavor packed meal.

Tools you may need:

My Favorite Cast Iron Skillet

Knife

Cutting board

Measuring spoon

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

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.

Find More Delicious Recipes Straight From The Farmhouse:

• Artisan Sourdough Bread
• Skillet Pork Chops With Garlic And Butter
• Sourdough Biscuits And Gravy From Scratch
• Breakfast Pizza
• Sourdough Banana Bread

If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.

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