Veggie Hash and Eggs
Hash browns & eggs are major breakfast comfort food. This is the supercharged, veggie-loaded version of “hash browns” served with Eggland’s Best eggs which have more nutrition than ordinary eggs.
Make This Recipe
Ingredients
2 Tbsp. olive or avocado oil (split)
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 c. butternut squash spirals, chopped
2 c. zucchini spirals, chopped
2 c. chopped kale leaves (stems removed)
1/2 tsp. sea salt
1/2 tsp. black pepper
1 avocado, sliced
4 Tbsp. chopped fresh chives
Preparation
1. In a 10-12” skillet over medium heat, add 1 tablespoon oil, garlic, and red pepper flakes, cook for 1 minute.
2. Add in butternut squash, zucchini, kale, salt, and pepper. Cook for 5 minutes, stir and then cook for another 5 minutes, until the veggies are tender but not soggy. Remove hash from pan, set aside.
3. Add the remaining 1 tablespoon oil and cook Eggland’s Best eggs in your favorite way like over-medium or sunny-side up.
4. Serve veggie hash with eggs and a side of avocado slices. Sprinkle chives over everything.
Recipe Tips: Buying veggies in a spiral shape & chopping them looks like grated veggies and is a major time saver. You can use frozen or fresh veggie spirals. No spirals? Just grate butternut squash and zucchini!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 260 |
| Fat | 19g |
| Saturated Fat | 3g |
| Cholesterol | 175mg |
| Sodium | 310mg |
| Carbohydrates | 16g |
| Dietary Fiber | 6g |
| Protein | 9g |