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Italian Breakfast Hash: Whole30 Egg Free Breakfast

Italian Breakfast Hash is the easiest Whole30 egg free breakfast hash! I rarely meal prep my breakfasts, whether on a round of Whole30 or just eating Paleo. But, when I do prepare breakfasts for the week, I do it in the form of this breakfast hash. In 30 minutes you’ll have breakfast meal prepped, or a family friendly Whole30 and Paleo meal!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American, Italian
Keyword: breakfast, brunch, hash, lunch, paleo, Whole30
Servings: 4 servings
Author: Lora


  • 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.


If you want to prep a few portions to enjoy during the week, simply double the recipe.