Paleo Breakfast Veggie Hash With Eggs
photo by May I Have That Rec
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1⁄4 cup sweet white onion, chopped
- 1 cup yellow squash, chopped
- 1⁄2 cup mushroom, sliced
- salt and pepper
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 4 eggs, poached or cooked any style
directions
- Heat large non-stick skillet over medium heat. Add olive oil and butter to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.
- At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.
- While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.
- To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.
- This is nice served with a side of bacon, and some avocado.
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RECIPE SUBMITTED BY
I live in Chico, in Northern California. My life went straight from Sex in the City to the Brady Bunch when I married my wonderful husband and moved from the city to our smaller college town. He has three beautiful children and they love my cooking (thanks in part to recipezaar). To keep them happy I am always trying new things.
My current cooking kick is OAMC or make ahead meals.
My favorite cookbook is How to Cook Everything by Mark Bittman. I like to collect cookbooks so I have many.