SWEET POTATO AND ZUCCHINI HASH
A delicious vegetarian hash of sweet potatoes, zucchini and soft-boiled eggs that can be ready in just 20 minutes.
Provided by By Inspired Taste
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
SWEET POTATO ZUCCHINI HASH
A simple and sweet treat that packs a lot of flavor. It makes a great alternate breakfast side in place of the standard hash browned potatoes. Try it as a breakfast side with scrambled eggs! Sweet potatoes let off a lot of water as they cook, so it may be necessary to drain the hash before serving.
Provided by jerecar
Categories Side Dish Vegetables Sweet Potatoes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
- Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
- Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 24.3 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 71.9 mg, Sugar 13.6 g
SWEET POTATO AND ZUCCHINI HASH
This is a great recipe from a recent Moosewood Cookbook. Everyone loves it and the presentation is wonderful!!
Provided by Tangent393
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280.2, Fat 10.3, SaturatedFat 2.3, Cholesterol 211.5, Sodium 444.7, Carbohydrate 38.2, Fiber 6, Sugar 10.5, Protein 10
SWEET POTATO HASH
Steps:
- In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary.
POTATO AND ZUCCHINI HASH
With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
- Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.
Nutrition Facts : Calories 302 g, Fat 14 g, Fiber 3 g, Protein 11 g
POTATOES AND ZUCCHINI HASH BROWN
Make and share this Potatoes and Zucchini Hash Brown recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
- Slice the zucchini and onion into 1/4" slices and set aside.
- Diced the tomatoes and set aside.
- In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
- In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.
Nutrition Facts : Calories 755.6, Fat 20.1, SaturatedFat 10.2, Cholesterol 43.5, Sodium 384.1, Carbohydrate 127.3, Fiber 15.1, Sugar 15.8, Protein 22.8
SWEET POTATO AND CHORIZO HASH
A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.
Provided by dtreglia
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
- Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g
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SWEET POTATO AND ZUCCHINI HASH | GIMME SOME OVEN
From gimmesomeoven.com
Reviews 4Estimated Reading Time 2 minsServings 4Total Time 27 mins
- Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
- Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.
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4.8/5 (4)Total Time 25 minsCategory Main Course, Side DishCalories 81 per serving
- Heat the oil in a large skillet until shimmering. Add the sweet potato, onion, and mushroom, and toss to coat. Cook for several minutes, stirring, until onions start to go clear.
- Add the zucchini and season the vegetables to taste with salt and pepper. Continue cooking until the zucchini and sweet potatoes are tender. Adjust seasonings and serve.
- Hash can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave.
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