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Sweet Potato and Zucchini Hash
Sweet Potato and Zucchini Hash
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Prep Time:
15 minutes
Total Time:
20 minutes
Quick and delectable veggie hash with sweet potatoes, zucchini, and soft-boiled eggs. Ready in 20 minutes.
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
Instructions:
  • Heat oil in a skillet over medium heat. Add sweet potatoes and onion; sauté for about 5 minutes until onions are translucent, stirring occasionally.
  • Pour in the flavorful vegetable stock, cover the pot, and simmer for around 5 minutes until the sweet potatoes are tender.
  • Combine zucchini and thyme in the pan and cook for 2 to 3 minutes until zucchini is tender, stirring occasionally. Season with salt and pepper, then keep warm on very low heat.
  • In a 10-inch skillet, bring 2 to 3 inches of water to a rolling boil. Stir in vinegar and lower heat to a gentle simmer. Crack each egg into a custard cup or small bowl. Gently slide eggs one by one into the water. Poach for 3 to 5 minutes until whites and yolks are set.
  • Divide the delicious sweet potato and zucchini hash evenly onto 4 plates.
  • Using a slotted spoon, lift each egg from the water and gently pat dry on a clean kitchen towel or paper towel. Place the eggs on top of the hash.

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