In this post, I am making a Spring version of Hash and Eggs. This is a delicious dish perfect for any meal; breakfast, lunch, or dinner.
I love a recipe that can be changed up with the season, with your food preferences, or simply with what's available in your refrigerator. Hash and Eggs is one of those recipes. I have previously made a Fall/Winter version, where I used yams, kale, and black beans. This is a lighter version using Spring veggies like peas and asparagus.
Watch Me Make It
· Olive Oil
· 1 baking potato, diced
· ½-1 yellow onion, diced
· 1 jalapeno, chopped
· 1-2 cloves garlic, minced
· 3-4 florets of broccoli, chopped
· 1 bunch of asparagus, chopped
· 1 handful of snow peas, chopped
· ½-1 cup frozen or fresh peas
· ½ tsp rosemary, basil or dill
· 1-2 TBSP chopped parsley
· Salt & Pepper
· 4 eggs
Start the potato. Peel and dice the potato. Put in a hot, oiled pan to start cooking. Stir to coat potato with oil, and add salt and pepper to taste. Allow to cook until potatoes begin to soften.
Add the pungent veggie. Add chopped onion, garlic, and pepper to cook.
Add vegetables. Once the potato mixture is almost soft, move the potatoes to the edge of the pan. To the center, add a little more oil, then add in broccoli and asparagus. Stir to coat with oil and begin to cook.
Add the peas. Once asparagus and broccoli have begun to soften, add in peas.
Flavor it. Sprinkle in rosemary and stir.
Add the eggs. Make 4 wells in the hash and crack an egg into each well. Cover the pan to cook. You can leave them as sunny side up or flip them to make them over-easy or over-hard.
Serve. Perfect for breakfast, brunch, lunch, or dinner.