This one-skillet veggie hash recipe is great for breakfast, lunch or dinner. It’s quick and easy to throw together, and cleanup is a breeze.
As a busy homeschooling mama, I’m a big fan of healthy dinners that take little to no effort. Don’t get me wrong or anything. I love finding amazing recipes and trying new ideas. But, let’s face it. Thursday night after a day of homeschooling, working, and chauffeuring the kids to various activities is not the night for it. Amiright?
Nope. On those nights, I want something fast, easy, filling, and nutritious. This skillet veggie hash is just exactly that.
Honestly, I keep saying dinner, but this could work for any meal. I actually started making it as a breakfast dish, and it’s just slowly evolved into becoming part of our dinner rotation.
It’s perfect for those busy nights, because you don’t have to remember to thaw anything out, marinade anything, soak beans, or any of the other tasks that can make dinner late.
Quick, One-Skillet Veggie Hash
You know, we all rave about our instant-pots, air fryers, convention ovens, and food processors. But where is the love for a good ol’ fashioned cast iron skillet anymore? Seriously. You can cook just about anything in it, it’s pretty low maintenance, and it can double as a weapon in a pinch.
In all seriousness, though, my cast iron skillet is probably my most used kitchen item. Skillet meals are the star of the show during the week, and this veggie hash recipe is one of our favorites.
I think what I love so much about it is that it really doesn’t matter what you have on hand. It doesn’t matter if you don’t like the ingredients I chose.
This meal is extremely versatile, low prep, and cheap.
So, if you don’t have the same veggies I’ve used, change it up. Don’t like eggs? Don’t add them! Vegetarian? Leave out the bacon!
Use this recipe as a guide and take some creative license to make it your own.
- 6 Slices of thick-cut bacon (or ham) – chopped
- 2 cups of your favorite chopped greens (spinach, kale, and shaved brussel sprouts are my favorites)
- 1/2 yellow onion- diced
- 1 red bell pepper -chopped
- 1 pack of mushrooms – chopped
- 2-3 red potatoes- chopped
- 4-6 eggs
- 1 tomato-chopped
- 1 avocado – chopped
- salt and pepper to taste
- Prep all veggies and bacon if you haven’t already.
- In your skillet, fry up your bacon to your preferred level of crispness. Move cooked bacon to a dish, but leave the grease in the skillet.
- Fry up your eggs in the bacon grease and then set aside. (I like mine over easy so the yolk drips into the veggies)
- Add potatoes, and cook for 3-4 minutes.
- Add onions, mushroom, bell pepper, salt, and pepper to your potatoes, cover, and cook until everything is soft.
- Remove your lid and add greens until they are just cooked through.
- Turn off the heat, add your tomatoes, avocado, bacon, and eggs to the top to serve.
You can remove some of the grease from your skillet if your bacon was extra greasy. I add mine to a mason jar to use for cooking at a later date!
This recipe is extremely versatile. If you don’t have one of these ingredients, or don’t like something I added, mix it up and make it your own!
This recipe called for chopped red potatoes, but it’s also amazing with chopped sweet potatoes. Again-use what you have on hand! This week, I just happened to have red potatoes on hand.
Some other great additions to this dish would be fresh green onion, feta, or your favorite cheese!
Skillet Veggie Hash: The Perfect Weeknight Dinner
Regardless of whether you’re looking to whip up a quick breakfast, lunch, or dinner, this veggie hash recipe has got you covered. It’s packed with vegetables and flavor and easy to customize!
Try it as is or make it your own. Want to save this for later? You can pin the image below to share with your friends or save it to come back to!