If you can’t already tell, I thoroughly enjoy making recipes with my cast iron skillet. This recipe is the perfect use for it (you can also use any kind of oven safe dish). The beauty of a vegetarian hash is that you can substitute any vegetables you want into the mix. I used what happened to be in my fridge and pantry for this and it turned out to be delicious.
Ingredients:
- 2 sweet potatoes
- ½ bag of sweet mini peppers
- 1 yellow squash
- 1 zucchini
- 1 sweet onion
- 3 eggs
- 2 tsp paprika
- ½ tsp garlic powder
- Cheddar cheese
Instructions:
- Prep ingredients. Small dice sweet potatoes, yellow squash, and zucchini into bite size squares. Chop sweet onion. Cut sweet mini peppers into rounds and remove seeds. Shred cheddar cheese. Mix the paprika and garlic powder in a small bowl until combined.
- Preheat oven to 450 degrees Fahrenheit. Place cubed sweet potatoes on a large sheet pan with aluminum foil (this will make clean up much easier). Spread the sweet potatoes evenly. Pour about 1-2 tablespoons of olive oil, salt, pepper, and the paprika-garlic powder mix onto the sweet potatoes and mix thoroughly. Once sweet potatoes are coated, place in the preheated oven for 25-35 minutes (or until sweet potatoes are tender and browned) and stirring about halfway through.
- Set cast iron skillet (or any non stick skillet) on the stovetop and heat to medium. Once the cast iron is heated, pour 1 tablespoon of olive oil into the pan. Cook the sweet onion and sweet mini peppers for 2-4 minutes in skillet (or until onion is translucent). Season with salt and pepper. Then add the yellow squash and zucchini to the onion and peppers and cook for another 10-12 minutes (until all vegetables are tender and cooked through). Season with salt and pepper. Take off the heat and taste to make sure it is seasoned well.
- Incorporate the cooked sweet potatoes into the cooked vegetables in the cast iron skillet (if you do not have a cast iron skillet transfer everything into an oven safe dish). Create three wells and crack each egg into each well. Season each egg with salt and pepper. Sprinkle as much cheddar cheese on top and place in the heated oven. Cook hash for 5-7 minutes or until the eggs are done to your likeness.
- Serve and enjoy! I recommend eating this with your choice of hot sauce (I enjoy sriracha).
This dish and so easy and versatile. I have replaced the sweet potatoes with fingerling potatoes, or added garlic, or even kale. It really can be your own creation. I also love how filling this dish is. The addition of eggs really gives it a nice amount of protein. While being vegetarian this meal is also completely gluten free. Hash is such a comfort food for me and even a healthy vegetarian hash can be delicious!