If you know me, then you know I travel a lot with my partner. More often than not, we end up staying in chain hotels while on the road. I try to stay locally wherever I go and pay those folks instead of a multi-million dollar chain, but it’s not always possible.

Downside of staying at these chain hotels with a vegetarian partner is the breakfast buffet. My poor man has to survive off coffee, bread, butter and oats. Sometimes he’s fortunate to have Potato Hash on the menu, but other times he’ll gobble a banana and hit the road.

A year ago, we took a trip to see fall foliage and soon after returning home, I created this easy Autumn Breakfast Hash for him so that he doesn’t miss out on the season’s fresh harvest.
This is recipe can be used as a guideline to create your own Hash with the combination of veggies you want.

When it comes to Hash, I’m the kind of person who needs some sort of potato in it. Be it regular old tater, sweet potato or the fancy purple ones. Onions and peppers add a much needed flavor profile to the starchy canvas of potatoes. On top of these basics, I play around with seasonal produce. Often I toss in brussel sprouts, mushrooms, red potatoes, baby carrots, beets and broccoli. This time I used Zucchini, Yellow Squash, Butternut Squash and Pumpkin. I would suggest dicing squash and pumpkin in small cubes rather than chunks to help cook them faster.

Its a super easy and flexible recipe to create on weekday mornings or have a breakfast in bed on a cold weekend along with a tumbler full of steaming hot coffee. My man tops up his hash with a dash of Sriracha because that’s his favorite hot sauce. You could top it up with a fried or poached egg if you’d like. I’m keeping mine all vegetarian/vegan.

I’d love to see your combinations of veggies in a Hash. Do leave comments or tag me on Instagram/Facebook.

 

Autumn Breakfast Hash

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Prep time: 15 mins        |    Cooking time: 15 mins        |    Serves : 3-4
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Category: Breakfast
Cuisine: American, Gluten Free, Vegan, Vegetarian
Serving suggestion: Hot/Warm, with hot sauce and a cup of coffee
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Ingredients:

• 1 small red onion, cut into chunks
• 1-2 garlic clove, minced
• 1/2 cup bell peppers, mix of green and red, diced in chunks
• 1/2 cup Zucchini, diced in chunks
• 1 cup diced potatoes, all regular or mix of regular and sweet
• 1/2 cup yellow squash (optional), diced/cubed (not chunks)
• 1/2 cup butternut squash, diced/cubed (not chunks)
• 2 tbsp olive oil
• 1 tbsp chopped parsley, finely chopped
• salt & pepper
• Hot sauce (optional)

Method:

1. Heat 1 tbsp olive oil in a large skillet on medium-high flame. Add the onions, bell peppers, zucchini. Toss to combine.
2. Cook 3 mins until they get char marks but not mushy. Set them aside in a plate.
3. Reduce heat to medium-low. Add remaining oil and toss in the cubed squashes, pumpkin and potatoes. Cook for 7-8 mins until tender, while stirring often.
4. Add the onions, peppers and zucchini back to the skillet. Add the minced garlic. Season with salt and pepper. Cook for another minute or two until the garlic cooks through.
5. Garnish with the chopped parsley. Serve immediately with a cup of coffee and may be some pastries to indulge.