Veggie Hash and Eggs

Veggie Hash and Eggs
Makes 4
Prep 20 m
Cook 29 m

Ingredients

Directions

  1. 1 of 3 Heat 1 tbsp oil in a 12-inch cast-iron skillet. Add onion and cook 3 minutes. Stir in potatoes, 1/4 cup water and 1/4 tsp salt. Cook, stirring, 10 minutes, adding 1/4 cup more water halfway through.
  2. 2 of 3 Stir in asparagus, zucchini, 1 tbsp oil, 1/2 tsp salt and the pepper. Cook 5 minutes. Stir in peas and thyme or chives and cook 3 minutes.
  3. 3 of 3 Meanwhile, poach eggs in simmering water (in 2 batches) 4 minutes or until desired doneness. Alternately, heat 1/2 tbsp oil in a large nonstick skillet. Fry 4 eggs to desired doneness and repeat. Spoon eggs over hash.
Nutrition Information for Veggie Hash and Eggs
Servings Per Recipe: 4
Per Serving: 398 kcal cal., 21 g Fat, total, 34 g carb., 8 g fiber, 23 g pro.