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When it comes to creating a satisfying and nutritious meal, the Zesty Zucchini & Sweet Potato Hash with Eggs stands out as a delicious option. This dish masterfully combines the earthy sweetness of sweet potatoes with the light, fresh crunch of zucchini, creating a symphony of flavors that is both comforting and invigorating. Topped with perfectly cooked eggs, this hash serves as a versatile dish that shines at breakfast, brunch, or even dinner. Its vibrant colors and rich textures not only appeal to the palate but also make for an eye-catching presentation.

Zucchini Sweet Potato Hash with Eggs

Start your day with a burst of flavor! This Zesty Zucchini & Sweet Potato Hash with Eggs combines the natural sweetness of sweet potatoes with the light crunch of zucchini, creating a colorful and nutritious dish that's perfect for breakfast, brunch, or dinner. Packed with vitamins and minerals, this versatile hash can be customized with your favorite toppings and vegetables. Discover a delightful way to elevate your meals while enjoying a healthy, satisfying option that everyone will love.
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Ingredients
  

2 medium zucchinis, diced

1 large sweet potato, peeled and diced

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper, to taste

Fresh parsley or cilantro, for garnish

Optional: avocado slices or cheese for topping

Instructions
 

Prepare the Sweet Potatoes: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced sweet potatoes. Season with salt and pepper, then sauté for about 10 minutes, stirring occasionally, until they are tender and starting to brown.

    Add Vegetables: To the skillet with sweet potatoes, add the diced zucchini, red bell pepper, and chopped onion. Continue to sauté for another 5-7 minutes until the zucchini softens and the onions become translucent. Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional 1-2 minutes until fragrant.

      Cook the Eggs: In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet (you can fry them sunny side up or scramble them according to your preference). Cook until the whites are set but the yolks remain slightly runny, about 2-3 minutes. For scrambled eggs, whisk them in a bowl and pour into the skillet, stirring continuously until cooked to your desired consistency.

        Combine & Serve: Once the vegetable hash is ready and eggs are cooked, serve the hash onto plates. Top each serving with a cooked egg, sprinkle with fresh parsley or cilantro, and add avocado slices or cheese if desired. Enjoy hot!

          Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings