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Eggs and Vegetable Hash

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Member since 2008

Serves 2 | Prep Time 15 minutes | Cook Time 15 minutes


3 medium russet potatoes
2 tablespoon olive oil
1/2 cup diced green pepper
1/2 cup diced sweet onions
2 cups cherry tomatoes, halved
1/2 teaspoon sea salt
1 teaspoon seasoning of choice* (try combining basil, savory, rosemary, thyme, etc.)
4 large eggs
Freshly ground pepper, to taste

Peel and dice the potatoes into 1" pieces; rinse in cold water. Place the diced potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 1-2 minutes or until slightly softened. Drain and set aside.

Heat the olive oil in a large skillet, over medium high heat. Add the potatoes, green pepper and onions and saute for 5-7 minutes. Add the tomatoes and the seasonings and cook for an additional 5 minutes.

Reduce heat to low. Make 4 cavities in the mixture with a spoon. Break one egg into each cavity. Cover and cook for 8-10 minutes, or until the egg whites are set. Sprinkle with ground pepper.

*I used a spice blend that I found at Trader Joe's, 21 Seasoning Salute. Feel free to spice it up how you like it.

Pairs Well With


It's not easy coming up with vegetarian main dishes. This one is a keeper. :)

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