Zucchini and Sweet Potato Hash
A healthy, colorful breakfast packed with nutrients and flavor, combining the natural sweetness of sweet potatoes with the mild, fresh taste of zucchini.
Ingredients
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 medium zucchini diced into ½-inch pieces
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Optional: 2 eggs for serving
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced sweet potatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
- Add onions to the pan and continue cooking for another 3-4 minutes until they begin to soften.
- Stir in garlic, paprika, thyme, and cumin. Cook for 30 seconds until fragrant.
- Add zucchini to the pan and cook for an additional 5-6 minutes, or until both sweet potatoes and zucchini are tender but not mushy.
- If desired, create wells in the hash and crack eggs directly into them. Cover and cook for 3-4 minutes for over-easy eggs.