Spring Vegetable Breakfast Hash with Eggs
A vibrant and hearty breakfast hash featuring fresh spring vegetables and perfectly cooked eggs, ideal for a nutritious start to your day.
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Ingredients
Yields 4 servings
- (2 cups) diced potatoes
- (1 cup) diced bell pepper
- (1 cup) diced zucchini
- (1 cup) chopped asparagus
- (1 cup) cherry tomatoes, halved
- (1) medium onion, diced
- (4) large eggs
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) smoked paprika
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 2 cups of diced potatoes and cook for about 10 minutes, stirring occasionally until they start to soften.
- 3
Stir in 1 cup of diced onion and cook for another 5 minutes until the onion is translucent.
- 4
Add 1 cup of diced bell pepper, 1 cup of diced zucchini, and 1 cup of chopped asparagus to the skillet. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
- 5
While the vegetables are cooking, in a separate small pot, bring water to a gentle simmer. Crack 4 large eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
- 6
Once the vegetables are cooked, gently fold in 1/4 cup of chopped fresh parsley and add 1 cup of halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes are warmed through.
- 7
Serve the vegetable hash on plates and top each serving with a poached egg.
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