I love a good hash for breakfast, brunch or even dinner. This one is packed full of summer vegetables; such as sweet corn, zucchini and poblano peppers. I really love recipes that come together in one pan like this one. Even the eggs are cooked in the same pan as everything else; simply make little wells in the hash and crack an egg into each one. Then put the the whole pan in the oven for about 10 minutes and you are all set!
The addition of sweet potato with the Yukon gold potato help give it extra flavor while also providing more nutrients. Sweet potatoes are a great way to sneak in a little extra potassium and vitamin A into your diet, while also being great in regulating insulin levels. If you wanted to customize this hash with different vegetables you can totally do that, it's a great recipe for clearing out some of the left over veggies you have hanging out in your fridge.
Summer Vegetable Hash with Baked Eggs
Yield: 4 Servings
Ingredients:
2 tbsp. Olive oil
1-2 large Yukon gold potato, diced
1 large sweet potato, diced
1 Anaheim or poblano pepper, trimmed and diced
1 small/med zucchini or yellow squash, cut in half lengthwise and sliced
2 ears sweet corn, kernels removed
1 tsp. Ground paprika
4 eggs (optional)
salt and pepper to taste
Garnishes:
2-3 green onions, thinly sliced
Directions:
1. Preheat your oven to 400 degrees and heat a 10 inch oven-proof skillet (cast iron preferable) over med-hi heat.
2. Lower the heat to medium and add the diced potatoes to the skillet, sprinkle with sea salt and pepper to taste and toss with the olive oil. Cover the skillet (any cover will do) and cook for 3 minutes.
3. Remove the cover to stir, re-cover, and continue to cook another 2 minutes or so, or until fork tender. You may want to check to see if they're burning at all, if so, lower the heat, stir and continue.
4. Add the diced peppers, zucchini and corn, and stir, adding more cooking fat if necessary. Continue to cook until the veggies soften begin to brown. Add in paprika and stir to combine.
5. Remove from heat and create “pockets” in the mixture for the eggs. Carefully crack each egg into its pocket and sprinkle with a bit more salt and pepper, and any other preferred seasonings. Place the skillet in the preheated oven and bake until the eggs are cooked to preference - for me, this is usually 10-15 minutes to keep the yolks soft.
6. After removing skillet, sprinkle generously with thinly sliced green onion, if desired, and serve warm for any meal.
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