Sweet Potato and Zucchini Hash |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great recipe from a recent Moosewood Cookbook. Everyone loves it and the presentation is wonderful!! Ingredients:
4 cups peeled cubed sweet potatoes |
1 1/2 tablespoons olive oil |
2 cups chopped onions |
2 garlic cloves, minced |
1/2 teaspoon salt, more to taste |
1/4 teaspoon chili flakes |
1/4 teaspoon ground black pepper |
1 teaspoon dried thyme |
2 cups cubed zucchini |
4 eggs |
Directions:
1. 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.
2. 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.
3. Add the zucchini and cook for another 5 minutes.
4. Add the potatoes and cook for another 5 minutes, stirring occasionally, until tender. Add more salt at this point, if needed.
5. 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.
6. Serve immediately.
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