Great thing about this recipe — quantities are up to you, depending on how many folks you are serving and how many leftovers you'll want to save for the next day. Let's do this thing.
- 6-8 Potatoes, diced (we used small red and white potatoes)
- 1/2 onion, diced
- Summer vegetables, sliced and diced (we used squash, zucchini, and red peppers)
- 1 egg per serving
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs, chopped (parsley, rosemary or sage)
- Hot sauce, bread & butter (for serving & optional)
Add olive oil to skillet and turn up heat to medium/high. Add diced potatoes and onion with pinches of salt and pepper, tossing to coat with oil and cooking until tender, about 15 minutes.
Incorporate remaining vegetables, tossing to combine and coat, cooking on medium heat until remaining veggies are tender and potatoes are cooked through — roughly another 10 minutes.
Remove skillet from heat, add more salt and pepper, then divide evenly among serving bowls.
Top with a fried egg (I like my yellow runny but hot and Mary likes hers hard), fresh herbs and hot sauce:
Serve with a thick slice of buttered bread and enjoy.
This is just one of those surprisingly easy meals to make that turns our hearty enough to pass for brunch or an early supper — not to mention it helps clean out the fridge of any extra veggies and herbs that need using up.
If you couldn't tell already, we're big fans of versatile recipes like these where you can swap in different ingredients as you have them on hand — what would you incorporate into a hash like this and how do you like the yellow in your egg runny like me or hard like Mary?