Eggplant Sweet Potato Zucchini Breakfast Hash

  Apr 19, 2016  |  #Breakfast

Good Morning Friends!

I’m popping in with a deeeee-llicious hash recipe today and linking up with Foodie Friday with Annmarie, Farrah, Esther and Jess and with Deborah and Sarah for Meatless Monday! I’m calling it a breakfast hash, but obviously, it can be be eaten any time of the day. It’s full if satiating protein and fiber, vibrant vitamins and minerals, and complex carbohydrates. It’s screaming my your name.

I love breakfast hash.

Eggplant Breakfast Hash

I’ve been playing around with eggplant a lot lately. There are so many things you can do with them – like use them as a canvas for pizza sliders, do an eggplant parm, sautee them and add them to just about anything. They will amp up the fiber content of any dish, as well as adding B Vitamins, Vitamin K, and antioxidants. In testing out all of the ways to use eggplant, I’ve especially come to love the idea of this vegetable hash.

Eggplant is the star of the show here, but it couldn’t do it without the help of its accomplices like diced sweet potato and zuccini, a bed of greens, and some spices. You can tailor the spices to your liking – this recipe is rather forgiving. Switch in or out some of the vegetables (adding mushrooms would be a plus), add any type of cheese, meat or chorizo if you so desire, and create the ultimate flavor combination. I topped mine with some soft boiled eggs, but any type would go great.

Eggplant Hash, breakfast, hash

The trick to taking away some of the bitterness of eggplant is adding a pinch of salt over it once you slice it up. This helps remove some of the liquid and moisture in the eggplant and helps improve flavor so when you cook it up, it doesn’t get all mushy.

And since I pair eggs with everything, creating a hash with eggs was a natural fit for me. You know what makes eggs so great? Not only are they full of protein and copious amounts of the good things our bodies need, but they are the best toppings for things. I haven’t found many items I can’t put an egg on that doesn’t exceed my expectations. Dare you to try.

eggplant sweet potato zucchini breakfast hash

Eggplant Sweet Potato Zucchini Breakfast Hash
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Great for any meal of the day, this breakfast hash is high in protein, fiber and antioxidants. It's a blank canvas for any additional toppings you want to add, and tastes even better the next day for leftovers!
Course: Breakfast, vegetarian
Author: Sarah @ Bucket List Tummy
Ingredients
  • 1/2 large eggplant
  • 2 tbsp olive oil
  • 1 can of canned tomatoes
  • ½ yellow onion
  • 1 medium sweet potato
  • 1 medium zucchini
  • ½ tsp garlic powder
  • ½ tsp Basil
  • 1/4 tsp red pepper optional
  • 1/4 tsp Italian seasoning
  • Salt and pepper to taste
  • 1-2 cups of greens I used arugula/spinach
  • Toppings optional
  • Avocado
  • Cheese
  • Eggs Chorizo, Black Beans
Instructions
  1. Dice the eggplant and lightly season with salt. Let it sit out for about 30 minutes.
  2. Mix your spices in a small bowl.
  3. Sautee onion in olive oil over medium high heat. Add in eggplant and cook for 5-6 minutes. Meanwhile, microwave your sweet potato for 4-5 minutes.
  4. Once sweet potato is done, dice it and add to the pan mixture with the onion. Add in canned tomatoes. You can add another ½ tbsp. of olive oil if you need to.
  5. Pour spices onto mixture and simmer on low for 5-10 minutes.
  6. Top with eggs/cheese, avocado, and devour!

Yes to yolk.

Eggplant Breakfast Hash Eggplant Breakfast Hash

 

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Are you an eggplant fan?

What’s your ideal breakfast hash look like?

19 responses to “Eggplant Sweet Potato Zucchini Breakfast Hash

  1. Interesting. Okay so I have never been an eggplant fan. I’ve tried it numerous times in different recipes but it always just ends up way to soggy! So maybe I wasn’t doing your salt tip and letting it sit. I’m still very hopeful and would like to conquer this vegetable, so I will give it another go. Hashes are obviously amazing so this may be a good way.
    Question – did you use the liquid with the can of tomatoes too? Or drain it?

    1. I actually kept and used the liquid from the canned tomatoes because I had an italian/basil flavored. It helped! I definitely know what you mean about eggplant – hopefully the salt trick will help. I’m also pretty lenient about the olive oil for flavor and just mixing in lots of other veggies!

    2. ah i LOVE eggplant! i have about 3 VERY different preparations, and i love them all, so if you need new textures to try for it, or a new recipe, let me know!!

  2. This is why you need to come to The Yolk with me. They make a delicious veggie hash with eggs on top. It’s my dream meal.
    I mostly have eggplant in thai food or when I get eggplant parm (yum). I need to grab some this summer and try this!

  3. Yum! I can’t remember that last time I had eggplant, which is a shame because it’s so yummy! I’ll have to recreate this soon!

  4. oh my I LOVE eggplant!! i love this hash- i love hashes but haven’t used all of these ingredients together in one. i’ll have to try it soon!! it’s generally how i cook anyways 🙂

  5. This is my kind of hash, sweet potatoes and all the veggies!!! I have to say I don’t think I’ve ever added eggplant but I have one in my kitchen I will have to give it a try!
    Thank you for linking up with us for Meatless Monday!

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