Name: Thai Green Curry Potato and Pea Breakfast Hash
Prep time: 25 min
Total time: 35 min
Ingredients: 1 cup chopped onion; 1 cup chopped red bell pepper; 4 cloves garlic, minced; 4 teaspoons chopped fresh ginger; 4 teaspoons chopped fresh lemongrass; 3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups); 2 cups unsweetened coconut milk beverage; 2 tablespoons Thai green curry paste; 3 cups chopped fresh or frozen cauliflower; 2 cups frozen peas and carrots; ¼ cup chopped fresh cilantro; ¼ cup sliced scallions; 1 thinly sliced fresh Thai chile (optional); Lime wedges

Prep-time: 25 minutes / Ready In: 35 minutes
Makes 11 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

Tired of your standard oatmeal-and-fruit morning routine? This warming and hearty breakfast hash is the perfect dish to incorporate bold flavors into the first meal of your day. The bright flavors of Thai green curry, lemongrass, and ginger are soaked up by a medley of tender veggies and enhanced with the mouth-puckering tang of fresh lime juice. If you like a little spice, add sliced Thai chile to clear out the sinuses and get your brain ready to tackle your to-do list. Enjoy as is or add some brown rice to get an extra serving of healthy whole grains.

By Nancy Macklin, RDN, Feb 25, 2022

Ingredients

1 cup chopped onion
1 cup chopped red bell pepper
4 cloves garlic, minced
4 teaspoons chopped fresh ginger
4 teaspoons chopped fresh lemongrass
3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups)
2 cups unsweetened coconut milk beverage
2 tablespoons Thai green curry paste
3 cups chopped fresh or frozen cauliflower
2 cups frozen peas and carrots
¼ cup chopped fresh cilantro
¼ cup sliced scallions
1 thinly sliced fresh Thai chile (optional)
Lime wedges

Instructions

In an extra-large skillet cook the first five ingredients (through lemongrass) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, coconut milk, and curry paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are almost tender. Stir in cauliflower and peas and carrots; cook 5 minutes or until tender.
Sprinkle with cilantro, scallions, and Thai chile (if using). Serve with lime wedges.

tags:

(1)

2 Comments

Comments (2)

(5 from 1 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Sharon1 year ago

This was delicious! I’m making it again today.

Kelly Vollmer1 year ago

Delicious food. I added a bag of mixed vegetables instead of just peas and carrots. Still turned out perfect

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

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.

see more from this author