(Photo Credit:Deb Lindsey for The Washington Post)
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
Freshly ground black pepper
4 large eggs
Hot sauce, for serving (optional)
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