Veggie & Egg Breakfast Hash
Quick, easy and hearty breakfast is made by sautéing a variety of veggies with potatoes and diced bacon, topped with an egg cooked to your preference. If you are cooking for a crowd, you can double or triple the recipe and prepare the veggie mixture ahead of time and reheat for about 10 minutes before serving. Cook the eggs just before serving.
- 4 slices of bacon, chopped
- 4 medium yukon gold potatoes, chopped into cubes
- 1/2 red onion, chopped
- 1 medium zucchini squash, chopped
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 teaspoon olive oil (you may not need this)
- 2 green onions, chopped
- 3 to 4 large eggs
- Smoked sea salt and pepper, to taste
Preparation time 15mins
Cooking time 25mins
Adapted from howsweeteats.com
Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered, about 4 to 5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8 to 10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, then stir in bacon. Top with sliced green onions. Serve with an egg on top.