Monday, June 8, 2015

Summer Veggie Hash with Fried Eggs


You guys. Can we just talk about this weekend? Some of my all-time favorite people, aka my sorority sisters, came into town for a fellow sister's wedding. And. things. got. real. We stayed out til 1am, not once, but 2 nights in a row {who am I?}. We sang our hearts out at our favorite college dueling piano bar. We went back to campus for old time's sake. We danced til our feet were numb at the beautiful wedding of the new Mr. & Mrs. Irwin, and serenaded our lovely uber driver Fransicso {sorry about your ears} with some Avril Lavigne. After a weekend of indulging, it is back to routine life, and much earlier bed times. To re-set my metabolism and flush out any remaining wine toxins, I made this fresh summer veggie hash for breakfast. I realize I have already made something similar, but hey, if it ain't broke, don't fix it. 


Summer Veggie Hash with Fried Eggs

Ingredients:
  • 1 1/2 tbsp. avocado oil, divided
  • 1 sweet potato or yam, skin removed and chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 jalapeno, stems and seeds removed, then minced
  • kernels removed from 1 corn on the cob
  • 1 garlic clove, minced
  • 2 green onion, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2-4 eggs
  • salt and pepper to taste
  • hot sauce for garnish
Preheat 1 tbsp. oil in a large pan over medium heat. Add the sweet potato and toss to coat. Cook, stirring occasionally, until beginning to soften, about 8 minutes. Add in the bell peppers, jalapeno, corn, garlic, and onion. Cook for another 5 minutes until the veggies are browned. 

In a separate skillet, heat the 1/2 tbsp. of oil over high heat and fry up the eggs. Cooking for 2 minutes for over-easy. 

Serve the hash with fried eggs on top, garnish with cilantro and a dash of hot sauce.

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