Ingredients
Vegetables
- 2 cups sweet potatoes, large diced
- 2 cups butternut squash, large diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 Anaheim pepper, sliced
- 1 jalapeño, sliced
Seasonings & Fats
- 4 tablespoons butter, divided
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon garlic salt
- Freshly ground black pepper, to taste
Additional
- 4 eggs
Instructions
- Boil the Vegetables: In a medium saucepan, bring the diced sweet potatoes and butternut squash to a boil. Cook them for 10 minutes until tender but still holding shape. Drain and set aside to remove excess water.
- Sauté the Peppers and Onion: Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the diced onion, red and green bell peppers, and Anaheim pepper. Sauté for about 5 minutes until vegetables are softened and starting to caramelize.
- Combine and Season: Add the boiled sweet potatoes, butternut squash, sliced jalapeño, cumin, chile powder, garlic salt, and freshly ground black pepper to the skillet. Cook together for 5 to 8 more minutes, stirring occasionally to allow flavors to meld and vegetables to develop a slight crispness.
- Fry the Eggs: In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Fry the eggs two at a time to your preferred doneness, typically sunny side up or over easy to keep the yolks runny.
- Assemble and Serve: Place the vegetable hash on plates and top each serving with one or two fried eggs. Serve immediately, optionally accompanied by salsa for an added kick.
Notes
- For extra flavor, consider adding a sprinkle of freshly chopped cilantro before serving.
- Adjust the spiciness by omitting jalapeño or removing seeds before slicing.
- This hash is great with a side of warm tortillas or crusty bread.
- Can be made ahead by preparing the vegetable mixture and reheating before frying eggs.
- Use ghee or oil instead of butter for a lactose-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
