Cast iron skillet recipes vegetable hash perfect for breakfast, lunch and dinner

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!


  • 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


  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.