Indulge in a wholesome morning with our Veggie Breakfast Hash, a hearty and flavorful dish that celebrates the vibrant hues of fresh, nutritious ingredients. The medley of veggies and chickpeas intensifies as you add the bold red onion and diced peppers. A symphony of flavors unfolds with a teaspoon of chopped garlic, harmonizing seamlessly with the richness of ghee.
What elevates the culinary experience is the tablespoon of Bombay Curry Spice Rub, infusing the hash with exotic aromas and a hint of spice.
Sprinkle salt to taste, ensuring the perfect balance of flavors in every bite. The finishing touches include a tablespoon each of chopped cilantro, adding a burst of freshness, and ghee, enriching the dish with a touch of velvety indulgence. As a crowning glory, crack two eggs into the pan, their yolks destined to blend harmoniously with the medley above.
This Veggie Breakfast Hash promises a symphony of textures and tastes, a delightful morning affair that nourishes both the body and the spirit.
Ingredients:
- 2-3 Small Diced potatoes
- ½ cup Chopped Kale
- ½ cup Diced Peppers
- ¼ cup Diced Red or Yellow Onion
- 1 tsp Chopped Garlic
- 1 tbsp Ghee
- 1 tbsp Chopped Cilantro
- 1 tbsp Bombay Curry Spice Rub
- Pinch Salt or to taste
- 2 Eggs
Steps:
- Add ghee, onion, and garlic to a pan on low heat. Bring it to a sizzle and toss the onion and garlic around in the ghee for 2-3 mins.
- Add Bombay Curry Spice Rub and saute for a min
- Add in kale and peppers and roast the mixture for 2 more mins. Add potatoes, cilantro, and salt and pepper. Mix around and cover to let it cook for about 10 minutes. Be sure to stir the mixture every 2-3 minutes to prevent burning.
- In a separate pan, add some ghee and cook the 2 eggs to your preference. Add eggs on top of the hash mix.
- Enjoy with some avocado, or simply put it on some toast!
- Yields 2-3 Servings