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.

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Prep Time 15 min
Total Time 20 min
Servings 4

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

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Directions

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.