Veggie Hash & Egg
Roasted vegetables and potatoes tossed until crispy, crowned with a silky poached egg and fresh herbs.
Ingredients (serves 2)
- 2 Potato
- 1 Bell Pepper
- 1 small Zucchini
- 1/2 Onion
- 2 Eggs
- 3 tablespoons Olive Oil
- 2 Garlic
- 1 teaspoon Thyme
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Dice potatoes, bell pepper, zucchini, and onion into 1/2-inch cubes.
- 2
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes and cook without stirring 4 minutes until bottom starts to crisp.
- 3
Stir and continue cooking 5 minutes, then add bell pepper, zucchini, and onion with remaining oil.
- 4
Cook 8 minutes more, stirring occasionally, until all vegetables are tender and edges are crispy.
- 5
Mince garlic and add to hash with thyme, salt, and pepper. Cook 1 minute.
- 6
Create 2 wells in the hash. Poach 2 eggs separately, then place one on each hash portion.
