Breakfast Hash

I’m the type that has always struggled with what to eat for breakfast. Some days it’s nothing or just coffee, and others it’s something quick and easy but not sustaining. I came across a recipe for hash and modified it slightly, making it even more filling and delicious! The best part is, it’s all in one pan making cleanup a breeze.


  • 4 tbsp olive oil
  • 1 leek, thinly sliced (white part only)
  • 1 red bell pepper, diced
  • 3 cloves garlic
  • 1 large sweet potato, diced
  • 1 medium russet potato, diced
  • 1 zucchini squash, diced
  • 15 oz. white cannellini beans
  • 1 bunch kale, chopped
  • salt and pepper
  • your favorite hot sauce (for serving)
  • avocado slices (for serving)


In a large skillet with a lid, heat the olive oil over medium-high heat. Add the leeks and bell peppers and sauté for 5-6 minutes. Add the garlic and potatoes and stir well. Let cook open for another 5-6 minutes. Next stir in the zucchini, salt, and pepper. Finally, stir in the beans and kale, cover, and let simmer over medium-low for 10 minutes. Serve with fresh avocado slices and your favorite hot sauce!


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