Summer Vegetable Hash

What’s better than breakfast for dinner? Eggs are not just for breakfast anymore! This hash is a quick, satisfying breakfast, brunch, dinner, you name it! ….It also happens to be one of my husband’s favorite dishes, so I have many varieties of hash up my sleeve. The best part is that there is no wrong way to make a hash; just use whatever veggies are in the refrigerator that week. Quick tip: make hash toward the end of the week when you can put the odds and ends of the veggie drawer together for  a meal that looks very well thought out.

This week I happened to have yukon gold potatoes, onions, green bell peppers, and zucchini from the farmers market. However in the winter I have been known to make hash with sweet potatoes, butternut squash, and other root veggies. (Kinda makes a comforting dish like hash sound healthy and full of vitamins, doesn’t it?)

When cooking this hash I find my favorite parts to be the potatoes and veggies that get the most time to brown on the bottom of the pan, yum! My mouth is watering just thinking about it; good thing I have leftovers to take to work tomorrow! Use this recipe as a guide, at best, and add in your favorite vegetables (or bacon, sausage crumbles, or ham).

Ingredients

  • 2 tablespoons olive or canola oil
  • 8 small to medium yukon gold potatoes
  • 1 large white or yellow onion
  • 2 bell peppers (any color); seeded and large diced
  • 1 zucchini; large diced
  • 2 cloves garlic, sliced thin
  • 1 tsp smoked paprika
  • 1 tbsp Jamaican jerk seasoning mix
  • Salt and pepper to taste
  • 2 “fried” eggs per person; recipe below

Heat oil in a large skillet and add potatoes; toss to coat in olive oil and cover. Cook 8-10 minutes or until potatoes begin to soften and become crisp on the bottom; shake the pan every once in awhile to make sure they don’t stick. Once potatoes have a little head start add the onions and let the flavors begin to combine; cover again. The onion will start to caramelize and give off that signature sweet aroma.

                

Add zucchini at this point and cook for 5-7 minutes until the zucchini starts to look tender. Add bell peppers, garlic, smoked paprika, and Jamaican jerk seasoning. I know adding the seasoning blend sounds odd but the combination of flavors gives the hash a wonderful flavor profile and a hint of spice, trust me! Add salt and pepper to taste. Turn up the heat if necessary to achieve the crunchy bits on the bottom of the hash; of course this is the best part!  Serve in a bowl or shallow dish and top with two “fried” eggs (still with a partially runny yolk)

                 

“Fried” Eggs

I use the quotation marks because there is actually no frying involved thanks to a non-stick skillet and some non-stick spray. Crack 2 eggs into a separate dish in case there are pieces of shell that need to be removed; no one is perfect : )

Heat skillet to medium heat and, once hot, add the eggs. Allow to cook for 3-5 minutes until the white begins to firm and then flip. Season with salt and pepper (lightly) and allow to cook for another 3-5 minutes until the yolk is half tender, half runny. Add to the top of the hash.

Once you break into the yolk and allow it to run onto the hash it will create the creamiest, most delicious combination of flavors; and you can take all the credit! I am beginning to see why my husband requests this on a regular basis….Enjoy!

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