Hash for breakfast? Yes! This meatless version is amazing. Add whole wheat toast on the side.
Chunky Veggie Breakfast Hash
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 11
Ingredients
- 1 tablespoon canola or soybean oil
- 1 medium yellow bell pepper, chopped (3/4 cup)
- 4 medium green onions, chopped (1/4 cup)
- 2 tablespoons chopped fresh chives
- 1 1/2 cups fat-free egg product
- 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
- 3/4 lb unpeeled small red potatoes, cooked, cut into fourths
- 1 box (9 oz) frozen baby sweet peas, thawed
- 1 large tomato, seeded, chopped (1 cup)
- 1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
- 1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Instructions
-
Step1In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
-
Step2Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot.
-
Step3To serve, top hash with tomato, yogurt and cheese.
Nutrition
250
Calories
5g
Total Fat
20g
Protein
31g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 390mg
- 16%
- Potassium
- 980mg
- 28%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 9g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 60%
- 60%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Recipe Tips
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