Herbed Breakfast Hash

Seasoned with fragrant garlic, smoky chili powder, and lots of fresh herbs, this recipe is a  hearty and healthy way to start your day. Serve it with a side of whole grain toast and a scoop of homemade vegan yogurt, and you’ve got a breakfast of champions!
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Servings 0

Ingredients
  

  • 1/2 cup chopped onion
  • 1/2 cup red bell pepper
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 1/2 cups low-sodium vegetable broth
  • 2 lb. chopped red potatoes
  • 1 1/2 cups fresh sweet corn kernels (cut from 3 ears)
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 cup grape tomatoes, halved
  • 1/3 cup chopped fresh herbs, such as basil, dill, parsley, and/or thyme
  • sea salt, to taste
  • freshly ground black pepper, to taste

Instructions
 

  • In an extra-large skillet cook onion, bell pepper, garlic, and chili powder over medium 3 to 4 minutes, stirring occasionally. Add vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes and 1 cup of the broth. Cover and cook 10 to 15 minutes or until potatoes are almost tender.
  • Add corn, zucchini, and the remaining broth; cook 5 to 7 minutes or until tender. Stir in tomatoes and herbs. Cook 1 to 2 minutes or until heated through. Season with salt and black pepper.

Notes

Tip: To neatly slice corn from the cob, stand the stem end on the center hole of a tube pan. Slice downward so kernels fall into the pan.

Recipe by Nancy Macklin on Forks Over Knives

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