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Home » Breakfast » Vegetable Hash with Eggs (lacto-ovo vegetarian)

Vegetable Hash with Eggs (lacto-ovo vegetarian)

January 9, 2013 by Hannah Healy, Updated June 28, 2018 2 Comments

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This is a hearty and tasty vegetarian meal that’s so easy to make. It works best in a cast iron skillet. Check out my post on how to season a cast iron skillet if you want food to stop sticking to your skillet. If you don’t have a cast iron skillet and you like to cook you’ve got to get one! They last forever, evenly heat food, don’t release any toxic chemicals like most other non-stick skillets and they even add iron to your food! I have a lodge logic 12 inch and a little 6 inch skillet and I love them both.

Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

Veggie Hash with Eggs:

2 tbsp pastured butter
1 small onion
5 cloves garlic
1 tsp (roughly) turmeric
pinch parsley
pinch pepper
1 small bunch of broccoli finely chopped
2 cups chopped kale
1/2 cup tomato sauce or diced tomatoes
2 eggs (or more if you want)
1/3 cup shredded parmesan cheese
salt and pepper to taste

1.  Dice the onion and garlic. Melt the butter in the skillet and add the onion and garlic to sautee. Add turmeric, pepper and parsley to onions.

onions

2. Finely chop the broccoli and cut up the kale. Add the broccoli once the onions are almost clear. If it seems a bit dry you can add more butter if you want. Sautee for a minute then add the kale. When the kale is slightly wilted add the tomato sauce and stir.

photo-32

photo-31

3. Then make a small hole and put the eggs in.

photo-304. Cover the skillet until the eggs are fully cooked but the yolks are still runny. Then, add salt and pepper and sprinkle with parmesan cheese and serve!

photo-29

This post was included on the following blog posts:

The Prairie Homestead- Homestead Barn Hop
The Polivka Family- Family Table Tuesday
Vegetarian Mamma- Gluten Free Fridays
Simply Sugar and Gluten Free- Slightly Indulgent Tuesday

 

 

 

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Related posts:

Grain-Free Vegetable Lasagna
Cranberry Paleo Muffins (Nut-free)
Colorful Cobb Salad Recipe (Paleo & Dairy Free)
Gluten Free Matzo Recipe
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Filed Under: Breakfast, Entrees, Gluten Free, Lacto-ovo vegetarian Tagged With: breakfast hash, cast iron skillet, easy, easy meals, fast, gluten free, healthy, healthy meals, pastured, quick, real food, simple, traditional, vegetarian

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Healy Eats Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

« [VIDEO] How to Get your Cast Iron Skillet to be Non-stick… Season It!
1 Ingredient Banana Ice Cream Recipe (Paleo & Vegan) »

Comments

  1. Dana says

    January 18, 2013 at 3:51 pm

    Oh, I love a good hash and eggs! Lovely recipe. I just posted a vegetarian egg bowl over rice on my blog this week. I’m a sucker for a good egg recipe.
    -Dana

    Reply
  2. Cindy (Vegetarian Mamma) says

    January 24, 2013 at 8:07 am

    YUM, I love hash! These looks great! I also love “one dish meals!” Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week!

    Cindy from vegetarianmamma.com

    Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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