Sweet Potato and Zucchini Hash

Bloggers Adam and Joanne Gallagher from Inspired Taste make the perfect breakfast or dinner with sweet potato, zucchini and poached eggs.

  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4

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

  • 1 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.
  • 2 Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
  • 3 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.
  • 4 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.
  • 5 Meanwhile, divide sweet potato and zucchini hash among 4 plates.
  • 6 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.

Expert Tips

Replace sweet potatoes with regular potatoes.

Use 1 zucchini and 1 yellow summer squash.