Sweet Potato and Zucchini Hash

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Paleo Pescetarian Vegetarian Homestyle No Leftover Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Fresh Parsley, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Cayenne Pepper

Ingredients

water, for boiling

3 sweet potatoes ⚠

2 zucchinis

1 onion

2 cloves garlic

½ bunch fresh parsley ⚠

1 ½ tablespoons extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

8 eggs

cayenne pepper, to taste ⚠

Instructions

1. Pour water into a medium saucepan and bring to a boil. Peel sweet potatoes and cut into cubes. Peel onion and dice. Dice zucchini. Peel garlic. Chop garlic and parsley.

2. Cook sweet potato for 3-4 minutes in pot of boiling water, then drain.

3. Heat 1/3 of the oil in a pan, over medium heat. Add sweet potato, zucchini, onion, and garlic.

4. Sauté for about 5 minutes, until cooked and browned. Season to taste with salt and pepper, and set aside.

5. Heat the remaining oil in the pan and fry the eggs to your liking.

6. Divide the vegetables between the plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt, and pepper, to taste, and serve.