Vegetable Hash Recipe in a Cast Iron Skillet

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!

Course Breakfast

Cuisine American

Keyword cast iron skillet, hash, vegetable hash

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 784kcal

Author Lisa

Ingredients

12 ounces bacon chopped
5 large 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

Cook the bacon in a cast iron skillet over medium heat, until crispy. Remove and set aside.
Fry the eggs in the bacon grease. Cook the eggs over easy, or to to your preference. Sprinkle the eggs with salt and set aside.
Add the chopped sweet potatoes to the bacon grease and cook for about five minutes. Sprinkle with the cumin.
Add the chopped red onion, minced garlic and sliced mushrooms to the skillet, with the sweet potatoes. Add a lid and cook until soft.
Turn the heat off and add in the greens. The heat from the vegetables will wilt the greens just enough.
Sprinkle with salt to taste. I added about a teaspoon.
Add the eggs back on top.
Sprinkle with the cooked bacon, tomatoes, feta cheese, parsley and cherry tomatoes.

Video

Notes

You may remove a bit of the bacon grease after cooking the bacon if the bacon you have is extra greasy.
I like to cook the eggs just enough so the yolk is still runny. It tastes delicious when it runs down over the vegetables.
This recipe is pretty flexible. If you don't have tomatoes it is totally fine, you could even swap in some peppers.

Nutrition