Veggie Breakfast Hash

Dice the onion, bell pepper, potato, and zucchini into ½-inch cubes. Mince the garlic. Have all ingredients ready before you start cooking.

Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 5–6 minutes, stirring occasionally, until they begin to soften and lightly brown at the edges.

Add the onion and bell pepper to the skillet. Cook for 3–4 minutes, stirring occasionally, until the onion is fragrant and the peppers begin to soften.

Stir in the zucchini and garlic. Cook for 2–3 minutes until the zucchini is just tender. Do not overmix; let the hash sit undisturbed for 1–2 minutes at a time to develop crispy edges.

Sprinkle smoked paprika, salt, and black pepper over the hash. Toss gently to combine and cook for 1 more minute until the seasoning is fragrant.

Transfer to a plate or bowl, garnish with fresh herbs, and serve immediately. Pair with eggs, avocado, salsa, or Greek yogurt if desired.