Italian Breakfast Hash- Whole30 Egg-Free Breakfast-This is a really easy Whole30 egg-free breakfast hash! A delicious and filling breakfast idea that is loaded with flavor. Pan friend potatoes and onions are cooked with ground chicken, eggplant, zucchini and tomatoes for a delicious Whole30 and Paleo breakfast without the eggs!
In about 30 minutes of prepping, you have a delicious breakfast meal or a Whole30 and Paleo meal that the whole family will really love! Italian Breakfast Hash- Whole30 Egg-Free Breakfast is something I can’t stop making!
Italian Breakfast Hash- Whole30 Egg-Free Breakfast
It’s been many months of eating a lot of homemade and delicious Italian comfort food. We eat very healthy, but it was time to try to reset things.
Since I’ve been incorporating more clean eating recipes these days, I’ve even been doing some prep of my breakfasts. So I used to make something really similar way before I even got married and it incorporated a lot of cheese (which would be great if you’re following a Keto diet). Feel free to add on cheese if you’re making this for guests that will enjoy it.
Since I started following Whole30, I found I was eating eggs in some form almost every morning. It was easy to access and quick. This sort of hash is a really great way to have some egg free breakfasts. After a few days of just eggs for breakfast, it was time to come up with something using up some of the beautiful fresh vegetables I have around here. I’ve been grilling zucchini and eggplant almost every day. It was time to cook them up in a different way!
How do you make Italian Breakfast Hash- Whole30 Egg-Free Breakfast?
First thing is to to gather up all your ingredients.
If you’re making with just vegetables, here is what you’ll need:
- cherry tomatoes
- olives (I used Taggiasca, any pitted olives will work)
- extra-virgin olive oil, or avocado oil
- Italian parsley
- Salt and pepper
If you’re adding a meat protein, add it to the prep group. I added ground chicken. Ground turkey would be nice, or your favorite sausage.
It all starts with cooking up the diced potatoes in your skillet. I like to precook the potatoes a few minutes in boiling water. If you cut your potatoes in very small diced pieces, you could cook them first directly in the skillet. Since I used a little bit of a bigger diced piece size, I wanted to give them a boost by first boiling them.
I drain and dry them. Next, sure your skillet is oiled up and also make sure it is heated up. I used ground chicken for this recipe. If you have sausage on hand, that would be great in this recipe. I do like to cook the chicken in a separate skillet. The chicken will omit a lot of liquid and I didn’t want it changing the consistency of the veggies.
Once the potatoes get cooking, add the onions.
You want them to brown a little with the potatoes. Add in the zucchini and eggplant. Be sure to cut them into even pieces and they will cook at the same time.
The tomatoes are the last thing to add in. Mine were really ripe and I did not stir them around a lot or it would look like a tomato sauce. I didn’t have cherry tomatoes on hand. If you do, use them. Add in the olives and fresh herbs. I had fresh thyme in my herb garden. I also had some fresh Italian parsley. Salt and pepper it all. If you like it spicy, add in a little spicy pepper.
If you are enjoying this with eggs, now is the time to fry them up. It is a really great recipe to make ahead. You have a healthy Whole30 egg free breakfast meal prep that could be enjoyed any morning. Even if you’re not following Whole30 or Paleo, this is a delicious and quick to make breakfast.
PIN for later!
It’s even great for lunch. Add on a lovely sliced avocado. On the busiest of mornings when you can’t think of what to make for breakfast, this hash will save you!
Some other egg breakfast ideas:
- Eggs in Purgatory-Uova in Purgatoria
- Salmon and Spinach Tart-Torta Salata con Salmone e Spinaci
- Sweet Potato, Goat Cheese and Bacon Tart
Italian Breakfast Hash: Whole30 Egg Free Breakfast
- 1/2 pound chicken or turkey
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1 cup eggplant cut in small chunks (I used Japanese eggplant)
- 1 cup zucchini cut in small chunks
- 1 cup or 1 large handful halved cherry tomatoes or plum tomatoes cut in small chunks
- 1/2 cup Taggiasca olives or whatever pitted olives you like or have on hand
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 teaspoon rosemary I used fresh (not the stem)
- 1 teaspoon thyme I used fresh
- 1 Tablespoon fresh Italian parsley chopped
- Salt and pepper to taste
- In a small pot, boil the potatoes until just before tender (about 6-7 minutes). If you cut your potato chunks very small, you could cook them directly in the skillet and no need to preboil in water.
- In a small skillet while potatoes are boiling, cook up the chicken (I like to do it in separate skillet as it omits a lot of liquid). Once it’s thoroughly cooked; set aside.
- Drain the potatoes and pat dry.
- Heat oil in a large skillet over medium heat.
- Add potatoes and the onions, eggplant and zucchini. Stir together with a spatula.
- Keep stirring and making sure the veggies are cooking evenly on every side, but be careful to not break up the eggplant and zucchini eggplant when you stir.
- Once the eggplant and zucchini soften, add in the tomato, olives, salt and pepper. Season with fresh rosemary and thyme. Add on the chopped fresh parsley.
- Hash will be done once the veggies are soft (you don’t want them to be completely mush) completely cooked and tomatoes are wilted down.