Brussels Sprout Breakfast Hash

I can't eat dairy or eggs without my skin throwing a full scale hissy fit, so I make some version of this hash at least once a week when I am feeling industrious enough to make breakfast. This makes enough for 2 to have a big breakfast and it’s great in taco form. It works with any veggies you have on hand (squash instead of zucchini or you could add msuhrooms). Cooking the potatoes covered in the beginning allows them to cook through without burning.

1 tbsp olive oil 

1-2 medium sized Yukon gold potatoes, cut into ¼ inch cubes

1 medium zucchini, cut into ¼ inch cubes

1 ½ cups shredded Brussels sprouts 

Salt, pepper

cayenne pepper, garlic powder (optional)

Heat the olive oil in a skillet over medium heat, add potatoes and cook covered for 10 mins, stirring occasionally so the potatoes don’t stick. Add zucchini and season with salt, pepper, garlic powder, and cayenne pepper, cook for an addiotnal 2-3 minutes. Add brussels sprouts and season with additional salt and pepper if necessary, turn the heat up to med-high and cook for an additional 5-10 mins until the hash gets crispy and the potatoes are done.