Colorful, Easy Hash Recipe for Brunch or Dinner

If you like meals that are simple, flexible, and don’t leave your kitchen looking like a disaster, this one’s for you!

This one-pan veggie hash has been on repeat lately because it checks all the boxes:

·Minimal prep

·Easy cleanup

·Satisfying without being heavy

It works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.

One-Pan Spring Veggie Hash with Crispy Eggs
Serves 2–3

·2 Tbsp olive oil

·1 small sweet potato (200 g), diced small

·1 bell pepper (150 g), chopped

·1 small zucchini (120 g), chopped

·½ small onion (75 g), sliced

·1 large avocado, diced

·Salt and pepper, to taste

·½ tsp garlic powder or smoked paprika (optional)

·4 large eggs

Instructions:

1.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sweet potato and cook for 6–8 minutes, stirring occasionally, until it begins to soften.

2.Add the onion, bell pepper, and zucchini. Season with salt, pepper, and any spices you like. Cook until vegetables are tender and lightly browned.

3.Make small wells in the hash and crack the eggs directly into the pan. Cover and cook until egg whites are set and edges are crispy. Leave yolks runny or cook longer if you prefer.

4.Just before serving, add the diced avocado on top and gently mix it in.

Nutrition Breakdown (per serving, based on 3 servings):

·Calories: 360

·Fat: 30 g

·Carbohydrates: 10 g

·Fiber: 5 g

·Net Carbs: 5 g

·Protein: 14 g

Hope you love it!

Bon Appétit!

Jennifer