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Broccoli Carrot Hash

Name: Broccoli Carrot Hash
Cook time: 20

(5 votes, average: 4.40 out of 5)

min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This broccoli carrot hash recipe proves that you don’t need potatoes for a great accompaniment to your breakfast eggs. Paired with eggs, this breakfast treat provides a protein packed breakfast that’ll keep you full...

4 broccoli stems, peeled and grated (about 3 cups)
2 large carrots, grated
3 cloves garlic, minced
2 tablespoons olive oil
8 eggs ( vegans, see Chef Tips)
Salt and pepper to taste

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Nutrition Facts

Calories

225 cals

Fat

15 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

10 g

Sugar

3 g

Fiber

3 g

Protein

13 g

Sodium

465 mg

Directions

Heat a large sauté pan over medium heat and add olive oil. Add the broccoli, carrots, and garlic to the pan and season with salt and pepper. Stir the vegetables with a wooden spoon and cook for about 15 minutes, or until the vegetables are soft.
Heat a nonstick pan over medium low heat and spray with cooking spray. Working in batches if necessary, crack the eggs into the pan and cook the eggs on both sides until desired doneness.
Portion the broccoli hash and serve with two eggs.

Chef Tips

If you are vegan, try pairing this hash with our delicious Tofu Scramble.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.