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

Name: Farmer's Market Skillet with Fried Eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lb Sweet potatoes, cubed; 1 Bell peppers, red, chopped; 1 Onions, chopped; 1 lb Squash, any variety (like zucchini or yellow squash), cubed; 6 leaves Basil, fresh, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 tsp Paprika, smoked; 1/2 tsp Italian seasonings; 4 Eggs; 1 Tomatoes, medium, diced; 1 Cucumbers, medium, chopped; 1 Avocados, chopped; 2 tsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive; 5 oz Mixed greens

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Farmer's Market Hash:

Sweet potatoes - 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

Prep

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)
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)
Squash - Cube squash. (Can be done up to 3 days ahead)
Tomatoes / Cucumbers / Avocados / Basil - Prep as directed.

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Make

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.
Add pre-cooked potatoes and saute until the outsides of both squash and potatoes start to brown, 2 to 3 minutes.
Add peppers and onions and continue cooking until all of the vegetables are tender, 2 to 3 minutes more.
Add paprika and Italian seasonings to pan. Stir to combine all ingredients and saute for another minute to let flavors come together.
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).
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.
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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