Go Back
If you're on the hunt for a vibrant and nutritious breakfast option that sets the tone for a healthy day ahead, look no further than the Zucchini & Sweet Potato Sunrise Hash. This dish is not only visually appealing but also a hearty, veggie-packed meal that can be prepared in a matter of minutes. The combination of sweet potatoes and zucchini, along with other colorful vegetables, makes for a nutrient-dense breakfast that keeps you satisfied and energized.

Zucchini Sweet Potato Hash with Eggs

Kickstart your morning with the Zucchini & Sweet Potato Sunrise Hash, a colorful and nutritious breakfast option! Packed with vitamins and minerals, this hearty dish combines sweet potatoes, zucchini, bell peppers, onions, and spices for a flavorful experience. Quickly sautéed and easily customizable, it's perfect for various dietary preferences, whether you're vegetarian, vegan, or simply seeking a wholesome meal. Discover the joy of cooking with this vibrant recipe that keeps you energized throughout the day!
Print Recipe Pin Recipe

Ingredients
  

1 medium sweet potato, peeled and diced into small cubes

1 medium zucchini, diced

1 bell pepper (any color), diced

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and black pepper to taste

4 large eggs

Fresh parsley or chives for garnish

Instructions
 

Prepare Veggies: Start by peeling and dicing the sweet potato into small cubes so they cook evenly. Dice the zucchini, bell pepper, and onion, and mince the garlic.

    Cook Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potato, season with a pinch of salt and pepper, and sauté for about 8-10 minutes until they begin to soften and slightly brown.

      Add Onions and Peppers: Add the diced onion and bell pepper to the skillet with the sweet potatoes. Stir to combine and cook for an additional 5 minutes until the onions are translucent.

        Add Zucchini and Spices: Stir in the diced zucchini, minced garlic, smoked paprika, and cumin. Cook for another 5-7 minutes until the zucchini is tender and the sweet potatoes are fully cooked. Adjust seasoning with more salt and pepper if needed.

          Cook the Eggs: In a separate non-stick pan, heat the remaining olive oil over medium heat. Crack the eggs into the pan and cook to your liking (sunny side up, over-easy, or poached are all great options).

            Serve: Once the hash is cooked and eggs are ready, serve the zucchini and sweet potato hash on plates, topping each portion with an egg.

              Garnish and Enjoy: Sprinkle freshly chopped parsley or chives on top for a finishing touch and serve immediately!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings