Veggie Packed Breakfast Hash

By Maris Altieri RD, LMP Coordinator

With limited seasonal produce available, it's easy to get in a recipe rut during these long winter months. Embrace the root vegetable bounty this chilly season provides with a warm, smoky breakfast hash. 

Veggie Packed Breakfast Hash

Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6-8

Ingredients:

• 3 medium sweet potatoes, diced
• 2 medium carrots, diced
• 2 tablespoons olive oil
• 1/2 head green cabbage, chopped
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 3/4 pound frozen sweet corn
• 2 teaspoons chili powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt

Directions:

1. Steam potatoes and carrots until  cooked; a fork or knife should  slide through vegetables when done. Cool for 15-20 minutes.
2. Heat oil in pan over medium heat. Lightly sauté cabbage, pepper, onion, garlic and corn in olive oil until just soft, approximately 8 minutes.
3. Toss together with all the spices.
4. Serve with a side of scrambled eggs or tofu for an added protein boost.