Southern-Style Veggie Skillet Hash
A rustic, one-pan Southern breakfast or brunch hash loaded with caramelized onions, crispy potatoes, and your choice of seasonal vegetables, finished with a savory seasoning blend. Build your own variation by swapping vegetables and proteins to suit what you have on hand.
Ingredients
Method
Dice the potatoes into ½-inch cubes, then dice the onion, bell pepper, and zucchini into similar-sized pieces. Mince the garlic.
Heat the olive oil in a large cast-iron skillet or 12-inch sauté pan over medium-high heat until shimmering.
Add the diced potatoes and spread in an even layer. Cook without stirring for 4–5 minutes until the bottoms begin to brown, then stir and cook another 4–5 minutes until mostly tender.
Add the onion and bell pepper, stir well, and cook for 3–4 minutes until the onion begins to soften and caramelize.
Stir in the garlic, zucchini, paprika, onion powder, garlic powder, salt, and black pepper. Cook for another 5–7 minutes, stirring occasionally, until all vegetables are tender and the potatoes are golden and crispy on the edges.
Transfer to a serving platter or divide among bowls. Garnish with fresh parsley if desired and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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