Best Sweet Potato And Zucchini Hash Recipes

SWEET POTATO AND ZUCCHINI HASH

Steps:

• In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
• Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
• Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
• In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
• Meanwhile, divide sweet potato and zucchini hash among 4 plates.
• With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

SWEET POTATO AND ZUCCHINI HASH

Steps:

• Bring 4 cups of water to a boil. Ease sweet potatoes in and simmer for about 5-6 minutes until tender but still firm. Set aside.
• Warm the oil in a heavy skillet. Add the onions, garlic, salt, chili flakes, pepper and thyme and sauté on medium heat for 5 minutes, or until starting to soften.
• Add the zucchini and cook for another 5 minutes.
• Add the potatoes and cook for another 5 minutes, stirring occasionally, until tender. Add more salt at this point, if needed.
• Make 4 depressions, or wells, in the hash. Break an egg into each well, cover and cook for 4-5 minutes on low heat until eggs are set.
• Serve immediately.