Vegetable Hash with Fried Eggs

Vegetable Hash with Fried Eggs – If you don’t have time to make this in the morning, make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Heat the oil in a large oven-safe sauté pan or cast-iron skillet over medium heat for 30 seconds. Add the onion and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.

Step 2

Add the cabbage and sauté until soft and golden, 7 to 8 minutes. Add the bell peppers and sauté until they begin to caramelize, about 5 min utes. Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.

Step 3

Season the vegetables with the dried herbs, salt, and black pepper. Make four small wells in the surface of the hash, each about the size of a lemon, and carefully break two eggs into each well.

Step 4

Place the pan in the oven and bake until the eggs are set, 5 to 7 minutes. (Alternatively, you can poach or fry the eggs, then serve them on individual plates of hash.)