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I think vegetable hash is one of my favorite meals because it’s so easy, and you can use up any extra produce you have to make it. We eat hash any time of day, and it’s the perfect one pot (well skillet) meal to have on those busy weeknights. The eggs take this vegetable hash to another level. The runny yolk creates a glorious gold sauce that you can sop up with some toast on the side.
For this recipe I had some potatoes, zucchini, and squash laying around so that’s what I used. Here are some additional ingredients I wish I had added:
- Bell Peppers
- Goat Cheese
- Fresh Mozzarella
Feel free to get creative! You could swap out the regular potatoes for sweet potatoes. If you’re not vegetarian you could add sausage, bacon, or leftover corned beef. The combinations are endless!
Don’t have a cast iron skillet? I highly recommend investing in one, because they last forever. Here is the skillet I use!Print
This Vegetable Hash is the perfect one pot meal to have for breakfast, lunch, or dinner!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 2 1x
- 2 medium potatoes, cut into 1 inch cubes
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 Tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 zucchini, roughly chopped
- 1 squash, roughly chopped
- 4 eggs
- 1/4 teaspoon black pepper (or a few grinds of freshly cracked black pepper)
- 1 green onion, chopped
- Fresh tomatoes, chopped
- Place the potatoes in a microwave safe bowl and microwave for 6 minutes to soften. (See note if you don’t want to use the microwave.)
- Heat the olive oil and butter in a cast iron skillet over medium heat.
- Carefully place the potatoes, paprika, salt, and garlic powder in the hot butter and oil, and using a spatula push them around creating a single layer in the pan.
- Let them sizzle for 5 minutes, then toss them around and let them sizzle for another 5 minutes. (The less you stir them the crispier they get.)
- Add the vegetables, give everything in the skillet a good toss, and cook everything for another 5 minutes.
- Crack 4 eggs on top of the vegetables, and cover the skillet with a lid or some aluminum foil.
- Cook the eggs for 3-4 minutes, then turn off the heat.
- Top the hash with sliced green onions and freshly cracked black pepper.
If you don’t want to use a microwave you can bake the potatoes whole in a 350 degree oven for around 30-45 minutes, then when they cool cut them into 1 inch cubes.
Need more breakfast ideas? Check out these recipes: