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Savory Miso Mushroom & Sweet Potato Breakfast Hash
Kickstart your day with this savory miso mushroom & sweet potato breakfast hash, packed with nutrients and bursting with umami flavor.
Start your morning on a savory note with our Miso Mushroom & Sweet Potato Breakfast Hash. This unique dish combines nutrient-packed sweet potatoes with earthy mushrooms, enhanced by the rich umami flavor of miso paste. Designed for easy breakfasts, this recipe ensures you get a wholesome meal without spending much time in the kitchen. By incorporating a variety of vegetables and a touch of miso, you’re not only enjoying a delicious breakfast but also boosting your gut health and immune system.
What makes this breakfast hash special is its ability to satisfy both your taste buds and your nutritional needs. Sweet potatoes are a fantastic source of vitamins A and C, fiber, and antioxidants, while mushrooms add an extra layer of flavor and nutrients, including vitamin D and selenium. The miso paste not only contributes to the savory depth but also provides probiotics for digestive health. This dish is perfect for those who want a hearty, plant-based breakfast that fuels their day in a health-conscious way.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Kickstart your day with this savory miso mushroom & sweet potato breakfast hash, packed with nutrients and bursting with umami flavor.
Ingredients
- • sweet potato: 2 medium, diced
- • cremini mushrooms: 1 cup, sliced
- • red onion: 1 small, diced
- • baby spinach: 2 cups
- • miso paste: 2 tablespoons
- • olive oil: 1 tablespoon
- • soy sauce: 1 tablespoon
- • sesame seeds: 1 tablespoon
- • garlic: 2 cloves, minced
- • ground black pepper: 1/2 teaspoon
- • green onions: 2, chopped for garnish
Instructions
- 1 Preheat a large non-stick skillet over medium heat, adding the olive oil to coat the pan evenly.
- 2 Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- 3 Stir in the sliced mushrooms and diced red onion. Cook for an additional 5 minutes until the mushrooms are golden brown and the onion becomes translucent.
- 4 In a small bowl, mix the miso paste with soy sauce until smooth. Add this mixture to the skillet, tossing to coat the vegetables evenly.
- 5 Add the baby spinach and minced garlic to the skillet. Cook for another 2-3 minutes until the spinach is wilted and everything is well combined. Season with ground black pepper to taste.
- 6 Sprinkle sesame seeds over the hash and garnish with chopped green onions before serving.
Serving Suggestions
- • This Miso Mushroom & Sweet Potato Breakfast Hash is a complete meal on its own, but you can enhance it with a side of whole-grain toast or a poached egg for added protein. For a refreshing beverage pairing, consider serving it with a glass of freshly squeezed orange juice or a green smoothie for an extra boost of vitamins and antioxidants. If you prefer a bit of heat, add a dash of hot sauce or a sprinkle of chili flakes for a spicy kick.
Storage Tips
If you have leftovers, allow the hash to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water to prevent sticking and drying out. Avoid microwaving as it can alter the texture of the sweet potatoes.
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