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Sweet Potato and Zucchini Hash
tablespoon olive oil
medium dark-orange sweet potatoes, peeled, cut into 1/2-inch pieces
small onion, cut into 1/2-inch pieces
cup vegetable stock or broth
medium zucchini, cut into 1/2-inch pieces
teaspoon chopped fresh thyme leaves
Salt and freshly ground black pepper
teaspoon white vinegar
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.
Replace sweet potatoes with regular potatoes.
Use 1 zucchini and 1 yellow summer squash.
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