It is recommended that we eat about six cups of vegetables a day. But most of us don’t even come close! The only way I can achieve that ideal is if I add vegetables to my breakfast. Sometimes I juice or make a smoothie, other times I cook a veggie patty or two. But if I have a little extra time in the morning I will make this breakfast hash…
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Loaded with veggies this hash isn’t just for breakfast! It works well for dinner too. Notice the caramelized shallots in with those sweet potatoes, and zucchini!
Adding vegetables to your breakfast is a great way to start the day and get more antioxidants and fiber. And when combined with perfectly poached eggs this breakfast keeps you full till lunch!
How To Poach The Pefect Egg:
Learning to poach an egg perfectly may take a few tries but I am going to make it super easy for you! I made a video tutorial so you can see exactly how it’s done. To see how to poach the perfect egg click here. Now, notice a few things I did in the video that make a big difference in how your eggs come out; I used a really fresh egg. Fresh eggs poach better, old eggs boil better, that is a fact. I used a small pot and only filled it with a few of inches of water. This keeps the egg whites from spreading out. Make sure you stir the water until you have a very good vortex going (if you haven’t watched the video…watch:) then GENTLY pour the eggs right in the center of the vortex. Use 1 T distilled white vinegar in the water so your eggs aren’t shiny (aka slimy). Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
The Recipe: Breakfast Hash with Poached Eggs
You will need a good pan (cast iron is best for hash), a small pot, a slotted spoon or fish spatula, sea salt, and freshly ground pepper, I like this grinder. (affiliate links) If you need to poach more than two eggs, just add more eggs to pot after removing the first two.
- 2 sweet potatoes, peeled and diced
- 6 shallots, thinly sliced
- 2 zucchini, diced
- sea salt
- freshly ground pepper
- olive oil, butter, coconut oil or ghee
- chives (for garnish)
- Place cast iron pan on medium heat. Heat enough butter, ghee, coconut oil or olive to generously cover the bottom of the pan. When hot, add shallots and sweet potatoes. Cook, stirring frequently for about 12 minutes, till sweet potatoes are soft and shallots are browned. Turn heat up to med/high and add zucchini. Cook for five minutes stirring frequently, till zucchini browns. Sprinkle with salt and pepper. Serve with poached eggs and garnish with chives.
- 2 eggs (or more, but poach 2 at a time)
- sea salt
- distilled white vinegar
- Fill a small pot with a couple of inches of water,add 1 T distilled white vinegar.
- Bring to a rolling boil.
- Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
- Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
- Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
- Gently turn eggs over.
- Sprinkle with sea salt and pepper. Serve
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