Best Sweet Potato And Zucchini Hash Recipes

SWEET POTATO AND ZUCCHINI HASH

Sweet Potato and Zucchini Hash image

A delicious vegetarian hash of sweet potatoes, zucchini and soft-boiled eggs that can be ready in just 20 minutes.

Provided by By Inspired Taste

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup vegetable stock or broth
2 medium zucchini, cut into 1/2-inch pieces
1 teaspoon chopped fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon white vinegar
4 eggs

Steps:

In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
Meanwhile, divide sweet potato and zucchini hash among 4 plates.
With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

Nutrition Facts : ServingSize 1 Serving

SWEET POTATO AND ZUCCHINI HASH

Sweet Potato and Zucchini Hash image

This is a great recipe from a recent Moosewood Cookbook. Everyone loves it and the presentation is wonderful!!

Provided by Tangent393

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups peeled cubed sweet potatoes
1 1/2 tablespoons olive oil
2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon salt, more to taste
1/4 teaspoon chili flakes
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
2 cups cubed zucchini
4 eggs

Steps:

Bring 4 cups of water to a boil. Ease sweet potatoes in and simmer for about 5-6 minutes until tender but still firm. Set aside.
Warm the oil in a heavy skillet. Add the onions, garlic, salt, chili flakes, pepper and thyme and sauté on medium heat for 5 minutes, or until starting to soften.
Add the zucchini and cook for another 5 minutes.
Add the potatoes and cook for another 5 minutes, stirring occasionally, until tender. Add more salt at this point, if needed.
Make 4 depressions, or wells, in the hash. Break an egg into each well, cover and cook for 4-5 minutes on low heat until eggs are set.
Serve immediately.

Nutrition Facts : Calories 280.2, Fat 10.3, SaturatedFat 2.3, Cholesterol 211.5, Sodium 444.7, Carbohydrate 38.2, Fiber 6, Sugar 10.5, Protein 10

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