Veggie Egg Scramble with Sweet Potato Hash
This breakfast, brunch or breakfast for dinner ensemble (aka The Kathy Breakfast Special) is typically reserved for my overnight guests and this year as a Shelter-In-Place Mother’s Day brunch for a mom who could not be with her kids. It’s a healthy dish that can be served with a side of fruit salad or made more piggish by simply adding a side of bacon or sausage – an excellent complement to any meal. And of course, don’t forget your favorite brunch beverage of choice.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 2-3 servings
Ingredients
- 4 Eggs
- 1 Zucchini (small to medium)
- 5-6 White button mushrooms
- 1-2 handfuls fresh spinach
- 1 small yellow or white onion
- 1/4 cup shredded sharp cheddar or cheese of choice
- 1 large sweet potato or yam
- 1 avocado
- 1 tsp oregano or Italian seasoning
- 1/4 tsp salt x 2 (one for eggs, one for hash)
- 1/4 tsp black pepper x 2 (one for eggs, one for hash)
- 1 Tbsp + 1 tsp olive oil
- 1 small pat of butter
- Side(s) of choice: Fruit salad of strawberries, blueberries, banana and mandarin orange with slides of toasted sourdough pictured here
Instructions
- Start by washing, patting dry and shredding the sweet potato (skin on) using the largest holes of the shredder – hashbrown sized. Dice or mince the onion into small pieces.
- Heat a large frying pan – an iron skillet is best – over medium heat and add 1 Tbsp olive oil to cover the bottom of the pan (can substitute avocado or canola oil)
- Add half of the cut onions and cook until clear, then add the sweet potato hash, salt, and pepper. Reduce the heat slightly and cover with a lid to steam the potatoes, turning every few minutes using a spatula to scrape off the bottom if it sticks. It takes about 12-15 mins for the potatoes to cook, but don’t let them get to the point of caramelizing. Once seem soft enough, remove the lid for the last 5 minutes of cooking to absorb any excess steam or liquid.
- While the potato hash is cooking, cut the zucchini into thin semi-circles and slice the mushrooms. Also cut the avocado into slices (will be an edible garnish at the end)
- Heat up another frying pan to medium heat adding 1 tsp of olive oil – just enough to coat the bottom of the pan.
Cook the other half of the onion and once clear add zucchini first for a few mins, then add mushrooms, spinach, salt, pepper and oregano (to taste) and stir until veggies are cooked and soft, but not mushy. Remove from heat and place on a plate. - Beat the 4 eggs in a bowl, add a tiny bit of water or milk, and then whisk rapidly by hand or use a hand mixer to create small bubbles.
- Using the same frying pan the vegetables were cooked in, melt the pat of butter over low to medium heat. Once the butter starts to bubble add the eggs to the pan and let them sit for a minute or so until they start to cook. Add a tad more salt and pepper. The trick here is to cook them low and slow over low to medium heat, and don’t over stir. Push the eggs gently here and there to get the liquid uncooked parts to the bottom of the pan. You want big fluffy chunks of egg not tiny little over-stirred balls.
- Once the eggs are almost fully cooked add the cheese and reduce the heat to low to let it melt. Don’t stir at this point. Once the cheese is melted, add the cooked veggies on top and remove from the heat.
- By now the sweet potato hash should be ready. Transfer both hash and eggs to plates using a spatula to get underneath and scoop out gently.
- Add the avocado slices and whatever other sides delight you most, such as bacon, sausage, fruit salad, and/or toast. Enjoy with a coffee, tea, hot chocolate, mimosa or just a big ‘ol glass of fresh squeezed OJ. Bon appetite!
Notes
- Substitute with your favorite veggies – others I use are: asparagus, red pepper, tiny broccoli florets