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Green Vegetable and Pepper Breakfast Hash with Egg recipe
A colourful, savoury breakfast hash with tender green vegetables, sweet yellow vegetables and peppers, finished with a crisp golden edge. It is hearty, simple and ideal for a relaxed brunch.
25 min · Easy · British Jump to method
Ingredients
- 2 Pepper
- 200g Green vegetables
- 150g Grey cap mushrooms
- 150g Yellow vegetables
- 1 tsp Salt
- 1/2 tsp Black pepper
- 4 Eggs
| Nutrition | Per serving |
|---|---|
| Calories | 247 kcal |
| Protein | 16.8 g |
| Carbohydrates | 19.5 g |
| Fat | 11.2 g |
| Saturated fat | 3.1 g |
| Fibre | 5.9 g |
| Sugar | 11.1 g |
| Sodium | 1220 mg |
Why this works
A nutrient-dense, relatively low-calorie breakfast hash with good protein from eggs and plenty of vegetables, but it is quite high in sodium due to the added salt.
Rich in vitamin C and antioxidants. Peppers and mixed vegetables provide vitamin C and carotenoids, supporting immune function and helping protect cells from oxidative stress.
Good source of protein and choline. Eggs contribute high-quality protein plus choline, which supports muscle repair and normal brain function.
Potassium, folate and fibre from vegetables. The mushrooms and mixed vegetables add potassium, folate and fibre, which support heart health, digestion and overall satiety.
Method
- Heat a large frying pan over a medium heat and add a little oil if available.
- Slice the peppers and chop the green vegetables and yellow vegetables into small, even pieces.
- Add the grey cap mushrooms to the pan and cook for 2–3 minutes until they begin to soften.
- Stir in the green vegetables, yellow vegetables and peppers, then season with salt and black pepper.
- Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- If desired, fry or poach eggs separately and serve on top of the hash.
- Serve hot straight from the pan.
Prefer the classic version? Sausage and Mushroom Breakfast Hash
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