• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Chef in the Burbs

Helping Passionate Cooks Become Personal Chefs

  • Personal Chef Training
  • Free Guide
  • About
  • Personal Chef Q’s
  • Recipes

Summer Vegetable Hash

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.

JUMP TO RECIPE

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. Grilled Vegetables 17 Ways

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.

Summer Vegetable Hash

Chef Shelley
Cooking time depends on the size you chop/dice the veggies. Servings all depend on how much veggies you want so this makes about four cups, which I think serves two. You can cook any quantities you want of each one. If enjoying for lunch, it goes great with champagne!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 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 to mato 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

Instructions
 

  • 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.

Notes

Cooking time depends on the size you chop/dice the veggies. Servings all depend on how much veggies you want so this makes about four cups, which I think serves two. You can cook any quantities you want of each one. If enjoying for lunch, it goes great with champagne!
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.

Filed Under: 20 Minutes or Less, Breakfast & Brunch, Meatless, Redo, Summer Recipes Tagged With: Eggs, Vegetables, Vegetarian

Previous Post: « Better Than Takeout Mongolian Beef
Next Post: 4th of July Berry Trifle »

Reader Interactions

Comments

  1. Kathy says

    June 25, 2016 at 9:40 am

    There is nothing better than fresh, seasonal ingredients! This looks like a lovely hash.

    Reply
    • Chef Shelley says

      June 25, 2016 at 4:05 pm

      And you’ve got the incredible eggs to go on it Kathy!

      Reply
  2. Sarah says

    June 25, 2016 at 10:34 am

    Yum!! I love using summer veggies any way I can.. And for some reason I always forget about hash! This looks delicious!

    Reply
    • Chef Shelley says

      June 25, 2016 at 4:07 pm

      The summer season for good tomatoes is so, so short I put them in everything!

      Reply
  3. Karen says

    July 3, 2016 at 4:28 am

    Oh, this looks so delicious. I’m pinning this for summer time.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

Chef in the Burbs

When not cooking for clients, Chef Shelley helps passionate cooks start their own spectacular personal chef business so they can get paid to do what they love, without expensive culinary school or sacrificing nights and weekends for a low paying restaurant job.

  • Email
  • Facebook
  • Pinterest
  • Twitter
  • YouTube

Copyright 2022 - Chef in the Burbs - Elegant Eats LLC - https://shelleyb6.sg-host.com/privacy-policy/ Violators will be punished to the full extent of the law by our overpriced attorney, in addition to being flagellated with an over cooked capellini noodle that has been dressed in a watery, under seasoned sauce.