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  • Prep-time: / Ready In:
  • Makes 9 cups

Hash is a great dish for using up leftover veggies in your fridge that you don’t know what to do with. 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!

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.

herbed breakfast hash in a metalskillet with a wooden spoon and slices of toasted bread on the side

Ingredients

  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1½ cups low-sodium vegetable broth
  • 2 lb. chopped red potatoes
  • 1½ cups fresh sweet corn kernels (cut from 3 ears)
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 cup grape tomatoes, halved
  • ⅓ cup chopped fresh herbs, such as basil, dill, parsley, and/or thyme
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. 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.
  2. 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.

Comments (2)

(4 from 1 votes)
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Kathryn Roosa3 months ago
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Great recipe but why 9 cup recipe? Even halving it, there’s more than my husband and I can eat! Does it keep well?

Sue Cook11 months ago
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I really enjoyed this and it made a lot of food. I did several substitutions just due to what was in my refrigerator. I added extra garlic, added pepper, and then used frozen corn, not fresh and added it before the zucchini. I cut up a Roma tomato rather than using cherry tomatoes. This is a good base recipe. I will be making this again and will add different vegetables to experiment.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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