Gramma’s Breakfast Hash


  • 2 medium potatoes, cooked and diced
  • 1/2 c. chopped sweet onion
  • 1/2 c. diced red bell pepper
  • 1 tsp. extra virgin olive oil
  • 1 c. chopped fresh spinach
  • sprinkle of cayenne pepper
  • salt to taste


  1. Spray a medium-sized skillet with non-stick cooking oil spray. Add the olive oil, onion, red bell pepper and cubed potatoes. Sauté until onions are clear.
  2. Add fresh spinach, cayenne and salt to taste. Continue sautéing until potatoes are browned and slightly crispy. Serve hot.

* This is quick, easy and very tasty. You can also add tofu, mushrooms, zucchini, or summer squash.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Breakfast Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.