This quick Summer Vegetable Hash has all the goodness of zucchini, tomatoes, peppers and more making a delicious bed for a nice and runny fried egg.
I have to say I love all the hash. It seems like it’s become one of those things that there are so many different versions the word itself just means “put an egg on me”. There’s chunky hash like this one all the way to a delicious crispy fried lamb hash that I had in a Napa Valley restaurant that was ground ‘til almost smooth. It’s almost guaranteed that if there’s hash on the menu, I’ll go for it.
I developed a taste for hash growing up when we would have leftover pot roast. Mom would run it through a manual steel meat grinder. All the meat, carrots, onions and potatoes would blend together into this one big deliciousness. I loved it so much I was devastated when I found out she didn’t have the grinder any longer so I ran right out and bought a big ole expensive attachment for my Kitchen Aid mixer, which I still haven’t used. Side note: I’m compiling a post of silly appliances I had to have and used once or never. Growing up we didn’t have hash with fried eggs, and definitely not a runny one. Mom does not roll that way. She is a solid yolk kind of gal. I must have gotten that from Dad’s DNA because I’m all about a runny yolk. Solid white, however, what am I, an animal?!
Since we are solidly in summer here, I had a big bin full of fresh summer veggies and decided instead of grilling to sauté them up into a hash. I am pretty particular about the texture of my vegetables so I stagger the cooking, but you can definitely throw them all in the pan to make it faster if you like.
You feel free to make your hash and egg anyway you want it. Like Bobby Brown sang, it’s your prerogative. Depending on your age, you will now have that stuck in your head all day. You’re welcome.
This would also be delicious with fresh or leftover grilled veggies, here’s how.
- 1 tablespoon oil for sautéing, or as much or little of any kind of fat as you like.
- 4 ounces (half a package) crimini mushrooms, or button
- 1 handful green or wax beans, cut into 1 inch pieces
- 1 red bell pepper, or any color, diced
- 1 small zucchini and/or summer squash, diced
- 1 tomato, diced
- Optional: onion, diced or thinly sliced green onion (scallion) or shallot or leeks. Yum I missed out on that here.
- Optional: fresh basil, dill or any herb you like or a sprinkle of Aleppo pepper or any other spice you like. Squeeze of sriracha, squeeze of lemon etc.
- 2 eggs
- Put oil in a 12 inch or large nonstick sauté pan and heat over medium high until oil shimmers. (if you look at it, it seems like it’s barely rippling)
- Sauté mushrooms, and onion if using, for 5 minutes and remove to plate.
- If you want add more oil, but you don’t have to.
- Add green beans to pan and sauté five minutes. If they’re still too crunchy, add about ½ cup water to the pan and they’ll be fine when it’s boiled away. Remove to plate
- Add bell pepper and zucchini/squash to pan and sauté 3 minutes.
- Add all cooked veggies back to pan and add tomato and stir a little until tomatoes are heated through. Remove to plate.
- If needed add a little oil to pan and carefully break eggs into pan. Lower heat to medium and cook just until whites are set, two to three minutes. You can speed this up by adding just a tablespoon or so of water and covering the pan with a lid.
- Portion out veggies and top with egg.