Spring Vegetable and Herb Breakfast Hash
A vibrant and hearty breakfast hash featuring fresh spring vegetables and fragrant herbs, perfect for a nutritious start to your day.
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Ingredients
Yields 4 servings
- (2) medium potatoes, diced
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) bell pepper, diced
- (1 cup) zucchini, diced
- (1) small onion, diced
- (2 cloves) garlic, minced
- (4) large eggs
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 tablespoon) fresh parsley, chopped
- (1 tablespoon) fresh chives, chopped
- (1 tablespoon) fresh dill, chopped
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 2 medium potatoes (diced) to the skillet and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and tender. Add 1 teaspoon salt and 2/4 teaspoon black pepper.
- 3
Add 1 small onion (diced) and 2 cloves of garlic (minced) to the skillet. Sauté for an additional 3 minutes until the onion is translucent.
- 4
Stir in 1 cup of bell pepper (diced), 1 cup of zucchini (diced), and 1 cup of asparagus (cut into 1-inch pieces). Cook for 5-7 minutes until the vegetables are tender but still crisp.
- 5
Make four small wells in the vegetable mixture and crack 4 large eggs into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.
- 6
Remove the skillet from heat and sprinkle with 1 tablespoon each of fresh parsley, chives, and dill (chopped).
- 7
Serve immediately, enjoying the vibrant colors and fresh flavors.
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