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Sweet Potato and Zucchini Hash

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  • Prep 15 min
  • Total 20 min
  • Servings 4
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A delicious vegetarian hash of sweet potatoes, zucchini and soft-boiled eggs that can be ready in just 20 minutes.
By Inspired Taste
Created Jun 25, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace sweet potatoes with regular potatoes.
  • tip 2
    Use 1 zucchini and 1 yellow summer squash.


Nutrition Facts are not available for this recipe
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