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Farmer's Market Skillet with Fried Eggs
with garden salad / balsamic vinaigrette

Active: 40 minTotal: 40 min
20160711 farmers market skillet nm 3.jpg?ixlib=rails 2.1

Inspired by my favorite breakfast at a local diner, this vegetable-filled hash is a great way to make use of summer's bounty. We like it topped with an over-easy egg so that the soft yolk turns into a sauce over the vegetables, but serve your eggs any way you like.

Tags

Ingredients

Servings:
4
Metric
Farmer's Market Hash:
  • Potatoes, sweet - 1 1/2 lb, cubed
  • Bell peppers, red - 1, chopped
  • Onions - 1, chopped
  • Squash, any variety (like zucchini or yellow squash) - 1 lb, cubed
  • Basil, fresh - 6 leaves, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Italian seasonings - 1/2 tsp
  • Eggs - 4
Garden Salad:
  • Tomatoes, medium - 1, diced
  • Cucumbers, medium - 1, chopped
  • Avocados - 1, chopped
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Sweet potatoes / Bell peppers / Onions - Prep as directed. Store sweet potatoes in one container and combine bell peppers and onions in another. (Can be done up to 5 days ahead)
  2. Pre-cook potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with wet paper towel and microwave on high until tender, ~5 minutes. (You can also boil the potatoes in a stockpot of water until tender, 8 to 10 minutes.) (Can be done up to 3 days ahead)
  3. Squash - Cube squash. (Can be done up to 3 days ahead)
  4. Tomatoes / Cucumbers / Avocados / Basil - Prep as directed.

Make

  1. Heat a large skillet with the first part of cooking oil over medium-high heat. Add squash with a pinch of salt to heated oil. Saute until starts to turn tender, 2 to 3 minutes.
  2. Add pre-cooked potatoes and saute until the outsides of both squash and potatoes start to brown, 2 to 3 minutes.
  3. Add peppers and onions and continue cooking until all of the vegetables are tender, 2 to 3 minutes more.
  4. Add paprika and Italian seasonings to pan. Stir to combine all ingredients and saute for another minute to let flavors come together.
  5. Heat second part of cooking oil in a nonstick pan (or if you prefer not to use a second pan, transfer potato mixture to a serving plate, wipe out skillet and return it to heat). Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides).
  6. While eggs are cooking, whisk together vinegar, mustard and honey. Add olive oil while whisking. Just before serving, toss tomatoes, cucumbers, avocados and mixed greens with vinaigrette.
  7. Top hash with fried eggs and season with salt and pepper. Sprinkle basil over top. Serve salad on the side and enjoy!
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Reviews

This meal has 48 reviews

Made this without the salad and had a little homemade whole wheat cinnamon bread on the side. Also added a half pound of ground breakfast sausage (spicy, not sweet) to fill it out a bit as we were cooking for friend. Delicious!

By: Lyndsey
Posted: Jan 15, 2018
Diet: Original

I loved this meal! The veggies were cooked perfectly with a little crunch. I even ate the leftovers with homemade tomato sauce and cheese for lunch and it was so good!

By: Victoria
Posted: Oct 26, 2017
Diet: Original

Always enjoy a hash. Wish there were tips on how to get crispy potatoes.

By: Sundi
Posted: Jun 17, 2017
Diet: Original

Felt like this was good, but was missing something to be excellent. Still a solid dish!

By: Jenna
Posted: Oct 15, 2016
Diet: Original

Would have been great with some italian sausage. Kids needed a little sour cream for it, to balance the paprika :).

By: Jacob
Posted: Oct 14, 2016
Diet: Original

Added avocado and sriracha for extra yum

By: Sidney
Posted: Sep 15, 2016
Diet: Original