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Zesty Zucchini & Sweet Potato Hash with Eggs is more than just a breakfast dish; it is a vibrant celebration of flavors and textures that can elevate any meal of the day. This hearty recipe features a delightful combination of sweet potatoes, zucchini, and bell peppers, all harmoniously blended together and crowned with perfectly cooked eggs. Whether you seek a nutritious breakfast to kickstart your day, a satisfying brunch option to impress your guests, or a quick yet wholesome weeknight dinner, this dish checks all the boxes.

Zucchini Sweet Potato Hash with Eggs

Discover the vibrant flavors of Zesty Zucchini & Sweet Potato Hash with Eggs, a delicious dish perfect for any meal. This hearty hash features sweet potatoes, zucchini, and red bell peppers, all topped with perfectly cooked eggs. Packed with nutrients and versatile enough for breakfast, brunch, or dinner, this recipe is not just tasty but also a fantastic way to incorporate seasonal vegetables into your diet. Get ready to elevate your meals with this colorful and nutritious dish!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 medium zucchini, diced

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

Fresh herbs for garnish (e.g., parsley or chives)

Instructions
 

Cook the Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally until they start to soften.

    Add Vegetables: Once the sweet potatoes are tender, push them to one side of the skillet. Add the remaining tablespoon of olive oil to the cleared area and add the chopped onion, diced zucchini, and red bell pepper. Sauté these for about 5-7 minutes until the vegetables are softened.

      Season the Mixture: Stir in the minced garlic, smoked paprika, and cumin to the skillet. Mix everything together and cook for an additional 2-3 minutes until the garlic is fragrant and the spices are well blended.

        Make Wells for Eggs: Once the mixture is well combined and slightly crispy, use a spoon to make 4 small wells in the hash. Crack an egg into each well.

          Cover and Cook: Reduce the heat to low and cover the skillet. Cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness (runny yolks will take less time).

            Garnish and Serve: Remove from heat, garnish with fresh herbs, and serve immediately. Enjoy your savory hash hot!

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings