Tomato, Zucchini, & Chickpea Breakfast Hash

 


Start your day with a homemade hash, overflowing with hearty, flavorful ingredients like tomato, zucchini, chickpeas and bacon. Flavored with Skhug Hot Sauce for a Middle Eastern-inspired heat, it’ll fill you up to power through the morning. Garnish with additional crumbled bacon, feta cheese and hot sauce.


*This recipe was created for 5 and 30 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (5)30 ServingsResized (xx) Servings
Ingredients Quantities Instructions
Bacon 8 slices 1. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon. Drain all but 2 tablespoons of the drippings in the skillet. Crumble bacon, reserving 2 tablespoons for garnish.

2. Add onion to skillet with bacon drippings; cook and stir on medium heat about 5 minutes or until softened. Add chickpeas and spices; cook and stir 2 to 3 minutes. Add tomato sauce and water. Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.

3. Stir in zucchini; cook and stir 5 to 10 minutes or until crisp-tender. Stir in cherry tomatoes, the Skhug Sauce and the crumbled bacon, except for the 2 tablespoons reserved for garnish; simmer 5 minutes.

Yellow onion, chopped 1 cup
Chickpeas, 15 oz., drained and rinsed 1 can
McCormick Culinary® Ground Cumin 1 teaspoon
McCormick Culinary® Ground Coriander 2 teaspoons
Tomato sauce, 15 oz. 1 can
Water 1 cup
Zucchini, chopped 2 cups
Heirloom cherry tomatoes, halved 2 cups
Skhug Hot Sauce (see Chef's Tip for recipe link) 1/4 cup
Crumbled feta cheese 1/4 cup
Ingredients Quantities Instructions
Bacon 48 slices 1. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon. Drain all but 2 tablespoons of the drippings in the skillet. Crumble bacon, reserving 2 tablespoons for garnish.

2. Add onion to skillet with bacon drippings; cook and stir on medium heat about 5 minutes or until softened. Add chickpeas and spices; cook and stir 2 to 3 minutes. Add tomato sauce and water. Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.

3. Stir in zucchini; cook and stir 5 to 10 minutes or until crisp-tender. Stir in cherry tomatoes, the Skhug Sauce and the crumbled bacon, except for the 2 tablespoons reserved for garnish; simmer 5 minutes.

Yellow onion, chopped 6 cups
Chickpeas, 15 oz., drained and rinsed 6 cans
Cumin, Ground 2 tablespoons
Coriander, Ground 1/4 cup
Tomato sauce, 15 oz. 6 cans
Water 6 cups
Zucchini, chopped 3 quarts
Heirloom cherry tomatoes, halved 3 quarts
Skhug Hot Sauce (see Chef's Tip for recipe link) 1 1/2 cups
Crumbled feta cheese 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: To serve, spoon breakfast hash into serving bowls. Top with reserved crumbled bacon and crumbled feta cheese, if desired. Serve with additional Skhug Hot Sauce, if desired.

Chef's Tip: Visit http://mccormickforchefs.com/Recipes/S/Skhug-Sauce for the Skhug Hot Sauce recipe.

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