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Vegetable Breakfast Hash

by on September 30, 2012

Vegetable Breakfast Hash

Makes approx 2 1-cup servings.


1 tbsp olive oil

S&P to taste

1 medium sized pre-baked potato (I like Yukon gold, I always make a couple of extra baked or grilled potatoes and keep them around)

1 zucchini

1 ear corn, with corn shaved off

1 large bulb garlic

½ white or yellow onion

1 heirloom tomato

1 tsp fresh thyme leaves, given a rough chop

2 eggs

Heat a medium fry pan over medium heat with the olive oil while you dice the onion and crush the garlic. Add both to the pan and mix in to oil.

While the onion and garlic brown, cut corn off the cob, then add it to the pan and mix it in to the other ingredients.

Cut the zucchini length-wise two or three times and give it a fine dice. Add it to the other ingredients, mix together, and lid the pan for 5 minutes.

Dice your potato into ¼ to ½ inch cubes. Add to the pan, removing the lid so ingredients can brown for a few minutes. Also, mix in the thyme and salt and pepper to taste.

Chop your tomato.

Eggs will be prepared either poached or sunny side up, so prepare another pan for one of those. The idea is to leave the yolk runny so you can break it over the hash.

Mix the tomato into the other vegetables, and turn off the pan to let ingredients rest while you cook the eggs.

To serve, put about 1 cup of the vegetable mixture on a plate. Gently place your cooked egg right on top of the vegetable mixture. Hit with one last dash of salt and pepper if you want. Plate your second serving, and enjoy!


From → Recipes

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