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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.

Vegetable Hash with Fried Eggs

Vegetable Hash with Fried Eggs

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  • Yield: 4 Servings
  • Prep:
  • Cook:
  • Ready In:

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.

Ingredients

Instructions

  1. Preheat the oven to 400 degrees. Heat the oil in a large oven-safe sauté pan or cast-iron skillet over medium heat for 30 seconds.
  2. Add the onion and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.
  3. Add the cabbage and sauté until soft and golden, 7 to 8 minutes.
  4. Add the bell peppers and sauté until they begin to caramelize, about 5 minutes.
  5. Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.
  6. Season the vegetables with the dried herbs, salt, and black pepper.
  7. 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.
  8. 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.)
  9. Garnish each egg with avocado and fresh herbs and serve.

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.