Sweet Potato and Zucchini Hash

sweet potato and zucchini hash Breakfast
Sweet Potato and Zucchini Hash
  • Prep 15 min
  • Total 20 min
  • Servings 4

A delicious vegetarian hash of sweet potatoes, zucchini and soft-boiled eggs that can be ready in just 20 minutes. MORE+ LESS-

Inspired Taste
Created June 25, 2012


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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