Potato and Herb Breakfast Hash

August 20, 2016


Currently: it’s 10:00 pm on a Saturday night, I’m sitting on my bed, watching Tootsie sleep, and thinking about how lovely the day has been. We just got back home from traveling on Thursday so we’ve used the past few days to regroup and recharge. Today it rained most of the day, we went to the gym, the grocery store(s) (have I ever mentioned that I will visit at least four grocery stores in a matter of a few days?), and clean up around the house. This is not a regular occurrence around here so it was nice.


So you know how I go to bed thinking about what I will make for breakfast? Well, I find myself with that exact thought right now. And since the inspiration has struck at the right time, I think I will make this breakfast hash. There are days when Wiley wants a heartier breakfast and this dish is perfect for that. As you know, meat and dairy are not included in our diet but now that we have our own chickens and know EXACTLY what they eat, we can eat their eggs. But if you are strictly vegan, you can eliminate the egg and it’s still super tasty. If you buy your eggs, try to buy local and organic. If that is not an option, labels such as organic, free range, and cage free are better bets than not.


Happy breakfast-ing.

Potato and Herb Breakfast Hash


  • 4 medium red or gold potatoes
  • ½ onion, chopped
  • 2 cups fresh spinach, chopped
  • ½ cup cherry tomatoes
  • 2 tbsp fresh oregano
  • 2 tbsp chives
  • 2 tsp sea salt
  • 2 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tbsp olive oil
  • optional: fried egg


  1. Preheat oven to 375F. Chop potatoes into small cubes, place in a medium bowl, and toss with olive oil, salt, pepper, and cayenne. Spread potatoes onto baking sheet and cook for 20-25 minutes or until soft.
  2. Remove from oven and toss into a skillet with spinach and tomatoes. Cook on medium heat for another 5-7 minutes, until spinach has wilted. Top with oregano, chives, and fried egg. Serve warm

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