Ingredients for Sweet Potato And Zucchini Hash
- 1 lb sweet potatoes, peeled and cubed
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon red pepper flakes
- Ground Black Pepper
- Dried Thyme
- 2 medium zucchini, chopped
- 4 large eggs
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How to Make Sweet Potato And Zucchini Hash
- Bring 4 cups of water to a boil in a medium saucepan.
- Add 1 lb peeled and cubed sweet potatoes. Simmer for 5-6 minutes, until tender but still firm. Remove from heat and set aside.
- While the sweet potatoes cook, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat.
- Add 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; 1/4 teaspoon black pepper; and 1 teaspoon fresh thyme leaves. Sauté for 5 minutes, or until onions begin to soften.
- Add 2 medium zucchini, chopped, and cook for another 5 minutes.
- Add the cooked sweet potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until heated through and tender.
- Season with additional salt to taste.
- Create 4 wells in the hash using a spoon.
- Crack 4 eggs, one into each well.
- Cover the skillet and cook on low heat for 4-5 minutes, or until the eggs are set to your liking.
- Serve immediately. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
41g
Fat
11g
Carbs
12g
