Roasted Vegetables Hash and Egg

Roasted Vegetables Hash and Egg

Photo  by Deb Lindsey for The Washington Post 

This savory hash makes the most of leftover roasted vegetables: You start by cooking chopped onions until they are browned and crisped around the edges. That makes for a bold flavor base that is used in just about every type of cuisine, so it works no matter which vegetables you have on hand or how they were originally seasoned. Once the onions are done, add your chopped, roasted vegetables to the skillet, cook until they are warmed through, season them simply with salt and pepper, and top with a fried egg, for a satisfying and healthful breakfast.

Ingredients

3 tablespoons olive oil
1 medium onion, chopped (1 cup)
4 cups chopped, mixed roasted vegetables, such as roasted carrots, Brussels sprouts, cauliflower, beets, potato, sweet potato and/or squash
Salt
Freshly ground black pepper
4 large eggs
Hot sauce, for serving (optional)

Directions

Heat 2 tablespoons of the oil in a large skillet over medium heat. Once the oil shimmers, add the onion; cook for 5 or 6 minutes, stirring a few times, until it has softened and is well browned on some edges.

Stir in the vegetables; cook until they are warmed through and have further browned, about 3 minutes. Season lightly with salt and pepper. Remove from the heat, but keep the hash in the pan, so it stays warm while you cook the eggs.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are opaque but the yolks are still a bit runny, flipping them over once.

Serve the eggs over the hash, with hot sauce, if you like.

Makes 4 servings

Per serving: Calories 230; Total Fat 16g (Sat Fat 3g); Protein 9g; Carb 47g; Fiber 3g; Cholesterol 185mg; Sodium 180mg

 

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