Hash is such a great way to use up the tail end of fresh veggies. I decided to oven roast my diced vegetables with just a little olive oil and seasonings vs. pan frying in butter. I’m taking baby steps towards Healthy Choices and Roasted Veggie Oven Hash with Fried Eggs keeps me right on track.
When making hash the key is to cut your ingredients according to how long they take to cook. Since sweet potato takes longer than zucchini and onion, I microwaved it whole for a couple of minute to start the cooking and to make it easier to peel. I’m here to tell you, that’s a tip you’ll want to remember when peeling sweet potatoes.
Toss the diced veggies in a little olive oil, salt, pepper and any favorite herbs or seasonings. Roast in a hot oven (400 degrees) for 20 -25 minutes, stirring midway through. The vegetables should begin to caramelize and crisp up around the edges. Just before serving fry a couple of eggs to serve on top.
This rustic dish makes a great breakfast or light supper. The volume can easily be increased to serve a larger crowd and serving it family style is part of it’s appeal. Enjoy!
- 2-3 cups fresh diced veggies (such as sweet potato, zucchini, onion, corn, shallot, jalapeno)
- 1-2 Tbl. olive oil
- salt & pepper
- fresh herbs (such as thyme or sage)
- 2 eggs
- Preheat oven to 400 degrees.
- Dice vegetables according to required cooking time. For example, sweet potato should be cut smaller than zucchini since they require longer cooking time. Toss veggies with olive oil, salt, pepper and any additional herbs or seasonings. Spread in a single layer on a shallow baking sheet.
- Roast for 20 - 25 minutes or until vegetables begin to caramelize and are tender; stirring midway through cooking.
- Just before hash is finishes, fry eggs and serve on top.
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