Veggie Hash Brown Skillet

This Veggie Hash Brown Skillet is a perfect addition to your weekend. It will leave you satisfied and energetic, ready to take on your day.  Packed with fresh flavors, it’s the ideal egg-free, gluten-free, dairy-free, vegan breakfast for anyone wanting a hearty breakfast. The skillet consists of frozen hash brown potatoes, onion, garlic, bell peppers, spices, and fresh herbs, all coming together to provide a delicious experience. This veggie hash brown skillet will leave you warm and cozy but not weighed down.  

Make it a Brunch.

Add some healthy pancakes, sausage, and fresh fruit, and you’ll have a weekend brunch going on. This dish is a perfect addition to the table and will impress your guests. You can even add sausage to the skillet itself or sprinkle with cheese. This has a potato casserole feel without the time in the oven, eggs, or other added ingredients.

More Potatoes Please

Poor potatoes get wrongly accused of being a “bad carb,” with many diets and nutrition plans eliminating them. But the potato is not the problem – it’s what we add to the potato that makes it high-calorie, high-fat, and artery-clogging. 

Potatoes are incredibly healing, being anti-viral, anti-bacterial and anti-fungal.  Potatoes assist the liver by providing a healthy form of glucose that our liver needs to do its many critical jobs.  Potatoes also contain a vital amino acid, lysine, that fights against viruses causing many autoimmune conditions.  

Eating potatoes minus the cheese, fryer oil, sour cream, and other fat-laden foods truly allows potatoes to shine, and this recipe will help you see that.  Look for frozen (or fresh) hash brown potatoes with no added ingredients.  

Healingly Fresh

This recipe includes fresh thyme.  Thyme has to be my favorite herb, and not just for its flavor.  Thyme is an excellent complement to potatoes and has many added benefits.  Like potatoes, thyme is healing and a source of vitamins and minerals.  It’s also a wonderful herb for digestion, as it can destroy unhealthy bacteria and help digest fat.  

I’ve only scratched the surface of the benefits of this healing herb.  For more on herbs, see my article: Fresh Herbs and Spices Your Kitchen Needs. 

Use Avocado Oil

Yet another healing perk of this recipe is the avocado oil.  With its buttery flavor, you won’t miss the butter or cream.  Avocado oil, a plant-based oil, is perhaps the best to use. Avocados are easily assimilated into our bodies, making them one of the best forms of natural fat.  Be sure to get a reputable source of oil, as many brands add other vegetable oils to reduce costs.  Chosen is a brand that I use and comes in both pure oil and spray forms.  (affiliate links)

New to Cooking?

Learn tips and tricks the pros use in my article 10 Cooking Tips for Beginners.

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Veggie Hash Brown Skillet

Recipe by Stef Levine

Course: BreakfastDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This Veggie Hash Brown Skillet is a perfect addition to your weekend. It will leave you satisfied and energetic, ready to take on your day.  Packed with fresh flavors, it’s the ideal no-egg breakfast for anyone wanting a hearty breakfast. The skillet consists of frozen hash brown potatoes, onion, garlic, bell peppers, spices, and fresh herbs, all coming together to provide a delicious experience. This veggie hash brown skillet will leave you warm and cozy but not weighed down.  

Ingredients

• 30 oz bag of Frozen Hash Browns

• 8 tablespoons Avocado Oil

• 2 cups chopped onion (about 1 large onion)

• 2 cups chopped bell pepper (about 2 peppers)

• 4 large cloves garlic, minced

• 3 teaspoons fresh chopped thyme leaves, separated

• Avocado oil spray

• Old Bay or similar seasoning

• Sea Salt and Pepper to taste

Directions

• Using a large frying pan (stainless steel or cast iron will work best to brown potatoes), heat avocado oil over medium heat. Place frozen hash browns in the pan. Turn after 4-5 minutes. Cook potatoes on the second side for an additional 4-5 minutes.
• Meanwhile, spray a second large frying pan (non-stick or ceramic, okay for veggies) and heat it to medium. Place onions and peppers in and cook for 10-12 minutes, stirring occasionally. You want the veggies to be soft and slightly browned but not overcooked.
• Once you’ve cooked both sides of the potatoes, sprinkle in Old Bay, salt, and pepper to taste, scraping up any browned bits off the bottom of the pan. You do not want your potatoes to burn, so reduce the heat if needed. You’re going for a softer, mashed-like texter with some browned, crunchier bits mixed in, which you’ll get as you stir occasionally while cooking veggies.
• Add garlic and 2 teaspoons of thyme to the veggie mixture, stirring frequently. Cook for 2-3 minutes until fragrant and garlic has softened.
• Add potatoes to the veggie mixture and stir together. Sprinkle on remaining thyme and serve.

Notes

• Add some cooked sausage to the veggies until heated, or sprinkle on cheese if desired. It can be placed in a warming dish until it is time to serve. Also, it is okay to use fresh hash browns; you will need less time to cook potatoes.