Sweet Potato Hash with an Egg

Veggie Hash & Eggs

 

You can make a veggie hash with a variety of vegetables. I however like this particular combination: sweet potato, onion, red bell pepper, and zucchini. As with any sautéed dish, the trickiest part is knowing when to add each vegetable so that they’ll all end up perfectly cooked at the same time.

It may sound daunting but really, it’s just a bit a common sense and practice. In this recipe I’ll instruct you when to add each item. When dicing each vegetable, make sure to chop them all in equal sized dices. To help with this, I have a video on my Facebook page showing how to make this dish.

https://www.facebook.com/ChefSilviaBianco/videos/1724724650886711/

The beauty of this recipe is not only does it give you the practice to become more skilled at chopping, dicing, and cooking all the items perfectly…but you end up with a delicious veggie hash that when topped with an egg, you have a complete meal that is satisfying any time of the day.

 

Ingredients (makes enough hash for 2 – 4 servings

1 small sweet potato – diced

1 small zucchini diced

1 small sweet onion – diced

1 small red bell pepper – diced

1 medium fresh garlic clove – finely chopped

Pinch of red pepper flakes for heat (optional)

1/4 cup of olive oil – or enough to lightly cover the bottom of your skillet

Splashes of veggie or chicken broth

Season with salt and pepper

 

Instruction

Place a medium skillet over medium heat. Add oil and heat until hot but not smoking.

Add the potato and cook, stirring occasionally until it just begins to color (about 2 minutes) followed by the onion. Cook for a minute longer and follow with the pepper and cook for another minute just until the pepper starts to color.

Add the garlic and pepper flakes and cook for about 30 seconds until the garlic begins to color and add a splash of broth followed by the zucchini. Cook for about another 2 minutes or until the zucchini browns and all the vegetables are tender but still have a bite to them.

Stir occasionally as everything cooks, adding a bit of broth every now and then to “steam” the veggies while adding more liquid to prevent from burning. Season with salt and pepper.

Plate contents of the pan onto a platter or individual plates, return the skillet to the heat, add a bit of oil and cook an egg or eggs to your preference.

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