Garden Veggie Breakfast Hash

prep:15 minutes
cook:15 minutes
Show nutritional information
  • Serves: 3
  • Calories: 2134
  • Total Fat: 214g
  • Total Carbohydrate: 26g
  • Protein: 101g
An amazing way to start your day off right. Filled with veggies and packed with a wonderful savory flavor, you can't go wrong with this breakfast! Garden veggies take center stage as this recipe lightly accents their flavor with coconut aminos and some good ol' fat! Enjoy with two fried eggs on top, smile, and eat!

Serves: 3

Serves: 3decrease servingsincrease servings


  • 1 whole 1 whole Sweet Potato, medium sized, chopped
  • 1 whole 1 whole Carrots, medium sized, chopped
  • 1 whole 1 whole Zucchini, small sized, chopped
  • 1 bunch 1 bunch Green Beans, (about 10), chopped
  • 2 whole 2 whole Celery, stalks, chopped
  • 0.5 whole 0.5 whole Onion, chopped
  • 3 Tbsp 3 Tbsp Unsalted Butter, (ghee, bacon fat, or coconut oil also work)
  • 4 pieces 4 pieces Bacon, chopped
  • 1 Tbsp 1 Tbsp Coconut Aminos, (or more to taste)



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large cast iron skillet, melt butter or bacon grease on medium heat. Add veggies to the skillet and thoroughly stir to coat in the melted fat.
  2. Allow veggies to cook on medium heat for 5-10 minutes, stirring occasionally. Add chopped bacon and continue cooking for 2-3 minutes.
  3. Most of the vegetables should begin to get tender at this point. If needed, cover the vegetables with a large lid for 2-3 minutes to retain the heat.
  4. Once vegetables are tender, add coconut aminos or fermented soy sauce and stir well. Serve with fried eggs on top! Yum!


This recipe will yield 2 very generous portions if served alone, or it can definitely be stretched to as many as four to five servings with accompanying fruit or avocado slices. Enjoy!

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