Yield: 4

Summer Vegetable Skillet Hash

Summer vegetable hash made in one skillet and topped with poached eggs. With zucchini, corn, tomatoes, and bell peppers, this vegetarian dish is a delicious way to use up summer garden vegetables.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 cup diced Yukon gold potato
  • 1 teaspoon dried all purpose seasoning blend
  • sea salt (I am loving truffle salt here!)
  • 1 cup diced red or yellow bell pepper
  • 1 zucchini, diced
  • 1 ear corn, kernels sliced off
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh parsley
  • free range eggs (as many as you'd like or none at all!)
  • 1 tablespoon white vinegar
  • 1-2 avocados, for serving
  • sriracha or favorite hot sauce, for serving (optional)

Instructions

  1. Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
  2. Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
  3. To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes. 
  4. Serve the hash warm with eggs, avocado, and sriracha. 

 *VEGAN OPTION: Omit the eggs and replace the protein with a cup of cannellini beans stirred in with the veggies.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 769mgCarbohydrates: 25gFiber: 5gSugar: 8gProtein: 6g
 

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