Recipes Breakfast Brunch Entrees Vegetable and Thyme Hash with Fried Eggs

Vegetable and Thyme Hash with Fried Eggs

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 to 6

Here’s a recipe that is tailor-made for using up leftovers. This kitchen sink–style hash can be made using any vegetables you have on hand, such as leftover cooked brussels sprouts or cherry tomatoes. Cooked vegetables can be added during the last few minutes of cooking. The addition of leftover cooked steak, chicken, pork or salmon will make it even heartier. Serve with buttered toast or buttermilk biscuits.

Ingredients:

  • 7 Tbs. (3 1/2 fl. oz./100 ml) olive oil
  • 1 yellow onion, chopped
  • 1 lb. (500 g) Yukon Gold potatoes, cut into 1/3-inch (9-mm) pieces
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 1/2 lb. (250 g) cremini mushrooms, chopped
  • 2 zucchini, cut into 1/2-inch (12-mm) pieces
  • 1 red bell pepper, seeded and cut into 1/2-inch (12-mm) pieces
  • 3 Tbs. chopped fresh thyme
  • 1 1/2 Tbs. unsalted butter
  • 6 eggs

Directions:

In a large nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the onion and potatoes, season generously with salt and pepper and sauté until the potatoes are golden brown and soft, about 12 minutes. Add the garlic and sauté just until softened, about 2 minutes longer. Transfer to a bowl.

Return the pan to medium-high heat; do not wipe the pan clean. Warm 2 Tbs. of the olive oil in the pan and add the mushrooms. Season with salt and pepper and sauté until the mushrooms soften and deepen in color, about 4 minutes. Transfer to the bowl with the potatoes.

Once again, return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 2 Tbs. olive oil in the hot pan and add the zucchini and bell pepper. Season with salt and pepper and sauté until just soft, about 4 minutes. Return the potatoes and mushrooms to the pan and stir to combine. Stir in the thyme and cook  just until warmed through, about 2 minutes. Season to taste with salt and pepper  and keep warm over low heat.

In a nonstick pan over medium-high heat, melt the butter. Break 3 eggs at time into  the pan and cook until they are set but still runny, 4 to 5 minutes. Spoon the vegetable hash onto plates and, using a spatula, top with an egg. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen, 2015)