Fall Vegetable Hash
This Fall Vegetable Hash is a colorful, hearty mix of sweet potatoes, russet potatoes, kale, and onions. Perfect for a healthy breakfast or brunch, it's packed with flavor and easy to make.
Recipe Inspiration
Ever crave that comforting, crispy hash from your favorite greasy spoon diner? You know, the one loaded with caramelized onions and perfectly crisped potatoes? This Fall Vegetable Hash brings that nostalgic diner feel to your kitchen but with a healthy, colorful twist! We've swapped out half of the white potatoes for sweet potatoes, reducing the carbs and upping the vibrant fall color.
Adding kale brings a hearty texture to the dish, and leaving the peel on the russet potatoes provides a bit of that classic “homefry” bite. Whether you're serving it for breakfast, brunch, or lunch, top it with a fried egg to make it totally brunch-worthy.
You can easily modify this dish to suit various dietary needs—swap all white potatoes for sweet potatoes to make it Paleo, Whole30, or Keto-friendly. Wholesome eating doesn’t have to be boring; this hash proves it!
Star Ingredients
Sweet Potatoes: A powerhouse of nutrients, sweet potatoes are not only packed with fiber but also rich in vitamins A and C. The natural sweetness of these vibrant orange tubers complements the earthiness of the other ingredients. Their starchy texture helps them brown beautifully in the pan, adding a lovely caramelized flavor to the dish. Plus, they’re lower in carbs than traditional white potatoes, making them a healthier option for those watching their intake.
Russet Potatoes: These classic white potatoes are known for their crispy exterior and fluffy interior when cooked. Leaving the skin on not only saves time but also adds extra fiber and a rustic texture reminiscent of traditional diner home fries. They provide a hearty base for the hash, balancing out the sweetness of the sweet potatoes with their neutral flavor.
Kale: Kale is a nutritional superstar, full of antioxidants, fiber, vitamins K, A, and C, and many other nutrients that support overall health. Adding kale towards the end of cooking helps it retain some of its crunchy texture, which contrasts nicely with the softness of the potatoes. It also adds a deep green color to the dish, making it visually appealing and perfect for a fall-inspired meal.
Red Onion: Red onions bring a slightly sweet, mild flavor that complements the sweetness of the sweet potatoes while offering a bit of sharpness. As they caramelize in the pan, they add a depth of flavor that enhances the entire dish.
Green Bell Pepper: Bright and crunchy, green bell peppers add freshness and a subtle hint of bitterness, which contrasts beautifully with the sweeter vegetables. They also offer a nice color pop, keeping the dish vibrant and lively.
Paprika: Paprika adds a touch of smokiness that elevates the hash, providing a slightly spicy and earthy background. It enhances the flavor of both the sweet and russet potatoes, giving the dish a warm, comforting autumnal feel.
Garlic: A must-have for any good hash, garlic brings its characteristic pungent, savory flavor, which deepens as it cooks. It infuses the vegetables with a subtle richness, while also offering health benefits, such as boosting the immune system and promoting heart health.
Eggs: Though optional, adding fried eggs on top transforms this hash into a complete, protein-packed meal. The runny yolk adds richness to the dish and pairs perfectly with the crispy, savory vegetables. It also turns this hash into a hearty, satisfying brunch option.
Meal Prep Tips
Prep Ahead of Time:
Chop and Store: To save time in the morning, you can dice the sweet potatoes, russet potatoes, onion, garlic, and bell pepper the night before. Store them separately in airtight containers or resealable bags in the fridge, ready to go for when you start cooking.
Pre-chop Kale: You can also chiffonade (thinly slice) the kale ahead of time and store it in a container with a damp paper towel to keep it fresh and crunchy.
Make It Paleo/Whole30/Keto-Friendly: If you’re following a paleo, Whole30, or keto lifestyle, this hash is easily adaptable. Simply swap out all the russet potatoes for sweet potatoes to lower the carb count and keep it more aligned with your dietary goals. For a Keto version, be mindful of portion sizes to maintain low carb limits.
Batch Cooking: This hash is great for meal prep! Double the recipe and store leftovers in individual meal prep containers. It keeps well in the fridge for up to 4 days. When reheating, use a skillet over medium heat to crisp the potatoes again, or microwave it for a quick, convenient option.
Add Protein: While eggs are an excellent option for added protein, you can also throw in cooked sausage, bacon, or even leftover roast chicken to bulk up the dish and make it a full meal.
Vegetarian and Vegan Modifications: To make this dish vegan, simply omit the eggs or substitute them with tofu scramble or a plant-based protein alternative. The dish is already vegetarian, but adding more veggies like mushrooms or zucchini can make it even heartier.
Freezer-Friendly: You can make a large batch of this hash and freeze individual portions for up to 3 months. To reheat, thaw overnight in the fridge and then pan-fry in a skillet to restore the crispy texture. It’s perfect for those busy days when you need a quick, wholesome meal without any hassle.
Fall Vegetable Hash Fall Vegetable Hash Recipe
Serves: 4
Prep Time: 30minutes mins
Total Time: 45minutes mins
Equipment
Cutting Board
Chef's Knife
Cast Iron Pan
Ingredients
1 medium sweet potato, diced
1 russet potato, small diced
2 cloves garlic, minced
1 medium red onion, small diced
1 green bell pepper, small diced
1½ cups kale, chiffonade
½ tsp paprika
Salt and pepper, to taste
¼ cup neutral vegetable oil
4 eggs (optional)
Instructions
Prep the Potatoes: Bring a large cast iron skillet to medium heat and add 2 tablespoons of oil. Once the oil is hot, add the diced sweet potatoes and russet potatoes. Stir to coat the potatoes in the oil, then let them fry undisturbed for about 5 minutes, allowing them to brown on one side. Adjust the heat as needed to prevent burning.
Flip and Sauté: Carefully flip the potatoes with a spatula, then let them cook undisturbed for another 2-3 minutes until they’re browned on the other side. Turn the heat up to medium-high.
Add Veggies: Add the minced garlic, diced red onion, and green bell pepper to the skillet. Season the mixture with salt, pepper, and paprika, stirring to combine. Sauté until the onions and peppers begin to caramelize, stirring frequently to prevent burning.
Add the Kale: Fold the kale into the hash, cooking just until it begins to wilt. Remove the skillet from the heat and adjust the seasoning to taste.
Serve: Top each serving of hash with a fried egg, if desired, and serve immediately.
Chef’s Note
How to Fry an Egg:
In a separate pan, heat the remaining oil over medium heat. Crack a whole egg into the pan and let it cook until the edges begin to crisp and the egg whites are set, about 2 minutes. Season with salt and pepper, and gently flip the egg over to cook the other side to your desired doneness. Serve the fried egg atop the hash for the ultimate brunch experience.
