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Veggie Packed Breakfast Hash
Feb 19

Veggie Packed Breakfast Hash

By Maris Altieri RD, LMP Coordinator

With limited seasonal produce available, it's easy to get in a recipe rut during these long winter months. Embrace the root vegetable bounty this chilly season provides with a warm, smoky breakfast hash. 

Veggie Packed Breakfast Hash

Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6-8


  • 3 medium sweet potatoes, diced
  • 2 medium carrots, diced
  • 2 tablespoons olive oil
  • 1/2 head green cabbage, chopped
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 3/4 pound frozen sweet corn
  • 2 teaspoons chili powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt


  1. Steam potatoes and carrots until  cooked; a fork or knife should  slide through vegetables when done. Cool for 15-20 minutes.
  2. Heat oil in pan over medium heat. Lightly sauté cabbage, pepper, onion, garlic and corn in olive oil until just soft, approximately 8 minutes.
  3. Toss together with all the spices.
  4. Serve with a side of scrambled eggs or tofu for an added protein boost.