Notice: I’m an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!
Some days, cooking a full meal feels like climbing a mountain—especially if you’re neurodivergent or just low on energy. That’s where this Lazy Veggie Hash Bowl comes in. It’s a one-pan wonder packed with real, whole food ingredients, and it’s totally adaptable based on what you have in the fridge or freezer.
No fancy steps. No special equipment. Just a hearty, grounding meal you can throw together in about 15 minutes, with minimal effort and maximum comfort. Whether you need a cozy breakfast, a quick lunch, or breakfast-for-dinner vibes, this bowl has your back. I even have included a few options to make this recipe even easier for those low-spoon days!
Let’s make something warm, nourishing, and easy. You deserve that.
This recipe is naturally gluten and grain-free too!
Now, let’s make this veggie hash even easier!
Instead of cutting up a potato, it’s okay to use frozen diced potatoes! They will work just as easily without the added work!
You can also use pre-cut fresh vegetables (which you should consider keeping on hand!) They make like SO much easier when you are having a low-energy day.
You can also opt for a frozen vegetable blend. There are plenty of great vegetable blends in the frozen section of your grocery store! Just select one that you like for your veggie hash. You can’t go wrong!
Prefer a vegetarian or vegan version?
Use olive oil to cook up the vegetables and potatoes, and instead of eggs, consider using a 1/2 cup of pre-cooked beans.
Lazy Veggie Hash Bowl
Ingredients
- 1-2 tbsp olive oil or butter
- 1 medium russet or sweet potato diced (can use frozen or canned diced potatoes)
- 1 cup mixed chopped veggies Use what you have on hand. Frozen mixes work well!
- 1-2 eggs
- pinch salt to taste
- pinch pepper to taste
- pinch garlic powder to taste
Instructions
- Heat oil in a skillet over medium heat.
- Add diced potato and cook 5–7 minutes, stirring occasionally.
- Add the mixed veggies and cook another 5–7 minutes until everything is soft.
- Push the veggies to the side of the pan and crack in the eggs.
- Scramble or fry as preferred.
- Season to taste and top with optional toppings such as shredded cheese, hot sauce or diced avocado. Eat straight from the pan if you're feeling extra low-spoon.
Notes
