What’s for breakfast? That question excites a lot of people and they can rattle off a list of things they’d loved to have for breakfast. To be honest, I’d like to do the like the Jetson’s, pop a few breakfast pills and be done with it; most days. But some days, breakfast ideas do come to mind and I can really get behind “the most important meal of the day”. Fast and easy, interesting and savory is how I like it. Today is one of those days.
What’s in the refrigerator and what can I turn it into is how breakfast ideas, or any meal on the fly, are born for me. I’ve been on a bigger veggie kick than usual so that’s what’s in this girls fridge! As I paw through the veggie drawer an idea starts to form. Hmm….bits and pieces in a variety of shapes and colors…..sounds like hash to me!
A quick chop and grate with a little saute and the hash is ready to top with a sunny side up egg. Let the bright yellow yolk drizzle down over the veggie hash making it’s own wonderful sauce. I love the layers of flavor in each bite. Sweet and earthy, the cremini mushrooms are like little hunks of meat in a colorful veggie wonderland. And then the egg yolk just pulls it all together! Now that’s breakfast! Now I’m getting excited!
Vegetable Hash and Eggs
Grate the sweet potato on a box grater or in a food processor.
Prep all the veggies: quarter tomatoes, dice zucchini, chop cilantro, dice the shallot and slice the mushrooms. This dish comes together really fast so it’s more important than usual to mise en place! It’s like a stir fry.
Heat a drizzle of olive oil and a pat of butter in a large skillet over medium heat. Sauté mushrooms and shallot, stirring often, until beginning to brown, 5 to 7 minutes.
Add the zucchini and sauté until water is released and zucchini starts to soften, about 2-3 minutes.
Add sweet potatoes and sauté until softened, about 2 minutes.
Add the grape tomatoes and sauté for 1 minute.
Add 2 handfuls of baby greens and cilantro to the skillet and sauté until just wilted.
Season with salt and pepper to taste. Always the fun part….tasting. Reduce heat to low and keep the veggie hash warm while cooking the eggs.
Melt a small pat of butter to coat bottom of skillet and crack eggs into the pan. Salt and pepper the eggs and cover with a clear lid to steam the eggs.
Place a mound of vegetable hash on the plate and top with an egg. This hash is so flavorful it would make a great accompaniment to grilled chicken or fish too!
- 6 large cremini mushrooms, thick sliced
- 1 large shallot, minced
- 1 small sweet potato, grated
- 1 small zucchini, diced
- 8-10 Grape tomatoes, quartered
- 2 large handfuls of a mixture of baby greens (baby kale, spinach, baby chard)
- 2 tablespoons chopped cilantro
- Salt and freshly ground pepper, to taste
- 4 Sunny Side Up or Over Easy Eggs on top
- Grate the sweet potato, dice zucchini and slice mushrooms.
- Heat a drizzle of olive oil and a pat of butter in a large skillet over medium heat. Sauté mushrooms and shallot, stirring often, until beginning to brown, 5 to 7 minutes. Season with salt and pepper.
- Add the zucchini and sauté until water is released and zucchini starts to soften, about 2-3 minutes.
- Add sweet potatoes and sauté until softened, about 2 minutes.
- Add the grape tomatoes and sauté for 1 minute.
- Add the baby greens and cilantro and sauté until just wilted. Season with salt and pepper to taste. Reduce heat to low and keep the veggie hash warm while cooking the eggs.
- Melt a small pat of butter to coat bottom of skillet and crack eggs into the pan. Salt and pepper the eggs and cover with a clear lid to steam the eggs.
- Place a mound of vegetable hash on each plate and top with an egg.
- This hash is so flavorful it would make a great accompaniment to grilled chicken or fish too!
