Freezer vegetable breakfast hash: three vegetable packs, one make-ahead system

The real obstacle to a vegetable-forward breakfast is usually not the cooking, it is the chopping. This system solves that once, in a batch, with three different vegetable packs blanched and frozen flat so they are ready to cook straight from frozen on any morning.

Cooking the vegetables directly from frozen, rather than thawing first, is the detail that makes this work: thawed vegetables turn mushy, while frozen ones crisp up properly in a hot pan or oven. Pick whichever pack matches what is in season or what you have on hand, since all three follow the same technique.

The original post includes an egg-finished version. That one is left out here; ground turkey or bacon keeps this elimination-stage compliant, and either carries the dish just as well.

Ingredients

Pack 1, anti-inflammatory mix:

• 1 1/2 cups broccoli florets
• 1 1/2 cups cauliflower florets
• 1 bunch asparagus, chopped

Pack 2, harvest mix:

• 2 cups cubed butternut squash
• 2 cups halved brussels sprouts

Pack 3, root mix:

• 1 1/2 cups diced sweet potato
• 1 1/2 cups diced carrot
• 1 cup diced parsnip

To cook one pack into a hash:

• 2 tablespoons avocado oil
• 4 to 5 strips bacon, or 1/2 pound cooked ground turkey
• Sea salt, to taste
• Fresh thyme, rosemary, or parsley

Method

To prep the packs: cut the vegetables for whichever pack you are making into roughly uniform pieces. Blanch 5 minutes in boiling water, then shock 5 minutes in ice water. Dry thoroughly, spread on a sheet pan, and freeze flat until solid, then transfer to a labeled freezer bag. Keeps up to 3 months.

Stovetop hash: saute one frozen pack in the avocado oil over medium-high heat for 8 to 10 minutes, until lightly crisped. Stir in pre-cooked ground turkey, season with salt and herbs, and serve.

Bacon sheet pan version: toss a frozen pack with oil and seasoning on a baking sheet and roast at 400 F for 10 minutes. Push the vegetables to one side, lay the bacon strips on the other, and roast about 20 minutes more, until the bacon is crisp.

*Adapted from unboundwellness.com by Michelle Hoover*