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!
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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