“Bridging the Seasons” Breakfast Hash with Eggs
Active Time: 30 minutes / Cook Time: 16-18 minutes / Total Time: 30-35 minutes
Makes 2 servings
- 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)
- 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.
- 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.
- 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.
- 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.