Fried Eggs & Vegetable Hash

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This has been my morning go-to for the past month or so. It’s a nice mix on eggs, especially if you’re like me, and feel like you’ve been having scrambled eggs for what seems like forever! Adding vegetables on the side adds some nutrition and flavor in a quick, easy way. I’ve tried this with a variety of different vegetables, but I think these three are my favorite combination. Add cheddar cheese for an extra kick.

Fried Eggs & Vegetable Hash
Serves 2.

  • 1 small sweet potato, sliced into rounds
  • 2 tablespoon olive oil, divided
  • 2 large handfuls of spinach
  • 1/2 zucchini, diced
  • 4 eggs
  • 1/2 teaspoon salt, divided

Preheat oven to 425. Toss sweet potato in a tablespoon of olive oil and 1/4 teaspoon sea salt. Spread out onto a baking sheet. Bake until slightly soft and browned, about 30 minutes. Shake pan at around 15 minutes. Set aside.

NOTE: I did this first step the night before for dinner, and then used leftovers for breakfast. I just cut the rounds into quarters, and tossed them in with the rest of the vegetables. It made it super easy in the morning!

 

Place a small (if for one) or large saute pan (if for two people) over medium-high heat. Add remaining olive oil, spinach, and zucchini. Add in a small drop of water (about 1/2 teaspoon) and cover for one minute, until spinach is just wilting. Then cook uncovered until zucchini is beginning to brown, about another two minutes. Add in sweet potato.

Move aside the hash to the side of the pan. Then crack eggs open and add in to the pan. Season with remaining salt. Saute for about one-two minutes on each side, until the white is lightly browned, and the yolk is still slightly running. Serve immediately.

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