This Recipe Turns “Trash” into Breakfast

Photo by Jackie Newgent

OK, so there’s probably a more appetizing name for this recipe than Vegetarian “Trash” Hash, but you get the point, right? Way, way, way too much food gets wasted in America. But, there’s no need to waste food when you can savor it! My philosophy: Use veggie scraps and “make a hash, not more trash.” This recipe is a wonderful and environmentally conscious way to enjoy vegetables in the morning. Tweet this

Here, I simply included leftover veggies that I had on hand from recipe testing. It was about one-half cup each of chopped red onion, green bell pepper (I used the ribs and seeds, too), zucchini and cherry tomatoes. This recipe also offers a delicious opportunity to play with all parts of vegetables, including the portions that you might not normally use, such as carrot tops, broccoli stalks, celery leaves and chard ribs or stems. If anything you plan to use needs a little more cooking time (such as if it’s extra-firm), you can chop it extra-fine or coarsely grate it and add into the pan with the potatoes, rather than after the potatoes are heated through. Of course, if you have any truly inedible vegetable trimmings, compost them.

Vegetarian “Trash” Hash Tweet this

Recipe by Jackie Newgent, RDN, CDN


  • 4 medium red potatoes, unpeeled (21 ounces)
  • 2½ tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • 2 cups packed leftover fresh non-starchy vegetable scraps
  • 2 large garlic cloves, minced
  • 1 teaspoon rosemary, minced
  • ¼ teaspoon ground cayenne pepper, or to taste
  • 1½ teaspoons raw apple cider vinegar


    <li”>Start this step the night before. Place the potatoes in a medium saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium and cook until just fork-tender, about 15 minutes. Drain, then chill overnight.

  1. Dice the chilled potatoes into ½-inch cubes. Do not peel. This should make about 3½ cups.
  2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium. Add the potatoes and ¼ teaspoon salt. Sauté while stirring occasionally until heated through, about 5 minutes.
  3. Add the remaining ½ tablespoon olive oil, leftover vegetables, garlic, rosemary, cayenne and remaining ¾ teaspoon salt. Increase heat to medium-high and cook while stirring occasionally until all vegetables are cooked through and potatoes are golden, about 10 minutes. If vegetables stick to the skillet, drizzle in a little more olive oil.
  4. Stir in the vinegar and serve. Serves 4.

Cooking Note

  • Serve as a side dish paired with a protein-rich entrée such as scrambled organic tofu or sunny-side-up eggs.
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Jackie Newgent
Jackie Newgent, RDN, CDN, is a chef, registered dietitian nutritionist, cookbook author and media personality. She’s a recreational culinary instructor at the Institute of Culinary Education and freelance professional recipe developer. Read her blog, Tasteovers by Jackie, and connect with her on Twitter, Facebook, Pinterest, Google+, Instagram and LinkedIn.