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“Bridging the Seasons” Breakfast Hash with Eggs

Active Time: 30 minutes / Cook Time: 16-18 minutes / Total Time: 30-35 minutes

Makes 2 servings

Bridging the Seasons Breakfast Hash.JPG


  • 1 tablespoon ghee or refined coconut oil, plus more if needed
  • ¼ cup diced yellow onion
  • 1 small sweet potato, peeled, cut into small dice*
  • 1 small zucchini, cut into small dice
  • 1 marinated (preferred) OR plain roasted red pepper, cut into small dice
  • ¼ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon ground black pepper
  • ½ avocado, cut into small dice
  • 2 eggs
  • pinch of fine sea salt and ground black pepper
  • hot sauce, for serving (optional)


  1. Heat ghee in a large skillet, preferably non-stick, over medium heat. Add onion and sweet potato and cook, stirring occasionally, until the onion begins to look translucent, about 7-8 minutes.
  2. Add zucchini to the sweet potato mixture and cook, stirring occasionally, until the sweet potatoes are almost tender. This will depend on size of the pieces, but should take about 5-6 more minutes.
  3. Once sweet potatoes are tender, stir in the red pepper and ¼ teaspoon each salt and pepper. Push the mixture to one side of the skillet and crack your eggs onto the empty side, adding a little more oil if the pan looks dry. Sprinkle eggs with a pinch of sea salt and pepper. Cook 1 minute, or until the whites are not running if you tilt the pan. Flip the eggs and cook 1 minute, or to desired doneness.
  4. Serve half of the hash and one egg per person.

*Chef’s Tip: The exact size of the pieces is less important than that they be about the same size. Shoot for between ¼” and ½” pieces. The smaller they are, the faster they will cook. While the sweet potato and onion are cooking, you can prep the squash and red pepper.