Zucchini and Sweet Potato Hash

$- 2 medium sweet potatoes, peeled and diced - 2 medium zucchinis, diced - 1 red bell pepper, diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cumin - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 2 eggs (for topping) When I make Zucchini and Sweet Potato Hash, I focus on fresh, vibrant ingredients. Sweet potatoes provide a sweet base. They pair perfectly with the earthy zucchini. The red bell pepper adds a nice crunch. A small onion and garlic bring depth to the dish. Each of these ingredients works together to create a lovely blend of flavors. The seasoning is key. Smoked paprika adds warmth. Cumin gives it a unique twist. I use olive oil to sauté the veggies, which also adds richness. Don't forget to season with salt and pepper to taste. Fresh parsley on top makes it pretty and fresh. If you want to make it heartier, add eggs on top. A fried or poached egg can elevate your meal. It adds protein and richness. You can find the full recipe to guide you through the steps of making this dish. Feel free to play around with these ingredients. The beauty of cooking is that you can make it your own. - Heat 2 tablespoons of olive oil in a skillet over medium heat. - Add 2 medium sweet potatoes, peeled and diced. Season with salt and pepper. Cook for 10-12 minutes. Stir often until they soften and brown slightly. - Next, add 1 small onion, finely chopped, and 3 cloves of minced garlic to the skillet. - Sauté them for about 2-3 minutes until the onion turns translucent. - Now, stir in 2 medium zucchinis, diced, and 1 red bell pepper, diced. - Cook this mixture for an additional 5-7 minutes until the vegetables become tender. - Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of cumin. - Mix well and let everything cook for another 2-3 minutes. Adjust seasoning with more salt and pepper as needed. - If you want eggs, cook 2 eggs in a separate pan to your liking, either fried or poached. - Once everything is cooked and golden, remove the skillet from heat. - Serve the zucchini and sweet potato hash warm, topped with the cooked egg if using. Garnish with fresh parsley. For the complete cooking directions and more tips, check the Full Recipe. To get the best texture, cook each vegetable for the right time. Sweet potatoes take about 10-12 minutes to soften. Zucchini and bell peppers need just 5-7 minutes. If you cook them too long, they can turn mushy. Stir occasionally to keep them from sticking. This helps them cook evenly and stay firm. For a flavor boost, try adding a pinch of cayenne pepper or some garlic powder. Both add a nice kick. Fresh herbs like thyme or oregano also work well. You can sprinkle them on right before serving. For a fresh touch, consider garnishing with chopped parsley. This adds color and taste. Zucchini and sweet potato hash pairs well with eggs. You can fry, poach, or scramble them. This makes for a hearty breakfast. You can enjoy it with toast or avocado slices, too. To make it a full meal, add a side salad or some grilled chicken. This gives you a healthy and filling option any time of day. Check out the Full Recipe for more details! {{image_2}} You can switch sweet potatoes with butternut squash. Butternut squash adds a sweet and nutty taste. You can also try different peppers. Bell peppers or jalapeños add great color and flavor. For a vegan version, skip the eggs. Replace eggs with avocado slices or nutritional yeast. Gluten-free eaters can enjoy this dish without worry. Just ensure all your seasonings are gluten-free. You can bake this hash in the oven. Spread the veggies on a baking sheet and roast at 400°F for about 25 minutes. If you need a quick meal, use the microwave. Place the hash in a microwave-safe bowl and heat for 5-7 minutes, stirring halfway through. For the full recipe, check out Zesty Zucchini and Sweet Potato Hash. To store leftovers, let the hash cool completely. Place it in an airtight container. Glass or plastic containers work well. You can keep it in the fridge for up to three days. To freeze the hash, first cool it down. Transfer it into freezer-safe bags or containers. Press out any air to prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat in a skillet over medium heat or microwave until hot. In the fridge, the hash lasts about three days. If you freeze it, it can stay good for three months. After that, it may lose flavor and texture. Always check for any signs of spoilage before use. For the full recipe, visit the earlier sections. Yes, you can prepare this dish in advance. Just cook the hash and let it cool. Store it in a sealed container in the fridge. It stays fresh for about three days. When you're ready to eat, just reheat it in a skillet. This saves time on busy mornings. This hash pairs well with many sides. Try fresh fruit, avocado slices, or a green salad. For drinks, a light juice or herbal tea enhances the meal. If you want something warm, serve it with a cup of coffee or tea. Yes, this recipe is great for meal prep. You can portion it into containers for easy lunches. Make sure to let it cool before storing. Label your containers with the date. This way, you know how long they last. Cut the vegetables to similar sizes for even cooking. Dice sweet potatoes small, about half an inch. Zucchini and peppers can be slightly larger. Start cooking the sweet potatoes first, as they take longer. Stir often for best results. Absolutely! You can add cooked chicken, sausage, or beans to the mix. Just toss them in during the last few minutes of cooking. This adds flavor and makes the dish heartier. You can also top it with a fried or poached egg for extra protein. For more details, check out the Full Recipe. This blog post explored a tasty Zucchini and Sweet Potato Hash. We covered the main ingredients, cooking steps, and helpful tips. You learned options for variations and storage methods too. This dish is versatile and fun to make. With simple changes, you can match your taste. Enjoy cooking, and don’t hesitate to try new ingredients. You can create a meal that everyone loves!$

Discover the vibrant flavors of Zesty Zucchini and Sweet Potato Hash, a delicious dish that's perfect for breakfast or brunch! With tender sweet potatoes, fresh zucchini, and spices like smoked paprika, this hearty hash is both healthy and satisfying. Top it off with a perfectly cooked egg for an extra boost.

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Ingredients

2 medium sweet potatoes, peeled and diced

2 medium zucchinis, diced

1 red bell pepper, diced

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

2 eggs (optional, for topping)

Instructions

Prepare the Sweet Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until they start to soften and brown slightly.

Add Aromatics: Add the chopped onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent.

Incorporate Zucchini and Pepper: Stir in the diced zucchini and red bell pepper, and cook for an additional 5-7 minutes until the vegetables are tender.

Seasoning: Sprinkle in the smoked paprika and cumin. Mix thoroughly and let everything cook for another 2-3 minutes to allow the flavors to meld together. Adjust seasoning with more salt and pepper if necessary.

Egg Topping (Optional): If using, prepare eggs to your preference (fried or poached) in a separate pan during the last few minutes of cooking the hash.

Serve: Once everything is cooked and golden, remove from heat. Serve the zucchini and sweet potato hash warm, topped with the cooked egg if using, and garnish with freshly chopped parsley.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4