Cooking with CURE: Breakfast Vegetable Hash Recipe

With summer underway, vegetables are easier to find at farmers' markets and grocery stores alike. But are you struggling to find new ways to incorporate those veggies into your diet? This week’s Cooking with CURE recipe makes it easy, with a delicious egg hash that is full of vitamins, minerals and protein.

By including two kinds of potatoes as well as broccoli or Brussels sprouts — and only using one pan – this dish doesn’t have to be eaten only at breakfast time. Plus, you can make it your own by adding toppings like sliced scallions, sprinkled lemon zest, diced avocado, hot sauce or shredded cheese.

Give it a try this weekend and share your creation on social with the hashtag #CookingWithCURE!

Breakfast Vegetable Hash

Makes: 4 Servings

Ingredients:

• 2 tablespoons olive oil
• 1 small sweet potato, diced
• 1 yellow potato, diced
• ½ of an onion of your choice, diced
• ¼ of a bell pepper, diced
• ½ cup broccoli (could substitute Brussels sprouts), chopped
• 1 teaspoon paprika
• ½ teaspoon rosemary
• ½ teaspoon thyme
• Salt and pepper to taste
• 2 cups spinach (or other dark, leafy green like kale)
• 4 eggs

Instructions:

1. Heat the olive oil in a cast iron skillet (or other large pan) over medium-high heat. Add potatoes and salt and pepper to taste. Sauté for 5 minutes, stirring occasionally.
2. Add onion, bell pepper, broccoli, and the seasonings. Cook for another 5 minutes, stirring occasionally. Stir in the spinach until it wilts down.
3. Make divots between the vegetables to expose the floor of the skillet for the eggs. Crack in the eggs into the divots and cover. Let cook for 5-6 minutes for runny yolks or 7-9 minutes for firmer yolks. Serve with desired toppings.