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Herbed Breakfast Hash

Got some leftover veggies in your fridge that need a purpose? Look no further than this delightful hash recipe. The veggies listed in the ingredients below are just suggestions; feel free to use what you have on hand to personalize this dish.

Bursting with flavors from aromatic garlic, smoky chili powder, and a medley of fresh herbs, this dish is the ultimate hearty and healthy breakfast to kick-start your day.

The recipe below is from


  • ½ cup chopped onion

  • 3 cloves garlic, minced

  • 1 teaspoon chili powder

  • 1½ cups low-sodium vegetable broth

  • 2 lb. chopped red potatoes or sweet potatoes

  • 1½ cups fresh sweet corn kernels, organic non-GMO (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


  1. In an extra-large skillet cook onion, 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.

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