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Southwestern Vegetable Hash and Fried Eggs

Ingredients

  • 2 cups sweet potatoes large diced
  • 2 cups butternut squash large diced
  • 4 tablespoons butter divided
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 Anaheim pepper sliced
  • 1 jalapeño sliced
  • 2 teaspoons cumin
  • 1 teaspoon chile powder
  • 1 teaspoon garlic salt
  • freshly ground black pepper
  • 4 eggs

Instructions

  1. In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
  2. Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
  3. In a skillet, melt remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.