Rainbow Breakfast Hash
One of my favorite things I am loving about winter in Arizona is that brunch on the patio is perfect this time of year. Despite being an unseasonably warm and dry winter, the extreme desert heat has not yet hit - hiking weather, brunch weather - just perfect being outside weather. After going to the REI used gear sale this past weekend, I met up with two great friends for brunch at one of my favorite restaurants near me. I opted to get the chef's special of the day, which turned out to be a veggie heavy hash topped with an over easy egg and fresh salsa. Considering I have a love affair for delicious and healthy breakfast hashes, I had to recreate it. This recipe will make about 4 servings, so this is a great recipe when you want to have a great side dish or impress your friends with a healthy brunch. This meal really hit multiple senses - the smells of sauteed garlic, the bright, vivid colors and the savory vegetables. I added an over easy egg and a chicken sausage link - paleo breakfast perfection.
2 small zucchini, washed and chopped
1 yellow squash, washed and chopped
4 artichoke hearts, halved
large handful of cherry tomatoes
1 small sweet potato, peeled and cubed
1 cup broccoli florets,
1 green bell pepper, seeds removed and chopped
1 - 2 garlic cloves, minced
1 - 2 tablespoons olive oil
salt and pepper to taste
Prep all of your vegetables. You can really make your vegetables as small or large as you want. I decided to make mine bite sized, but feel free to do what ever strikes your fancy.
In a large pan, heat the olive oil over medium heat. Add the sweet potatoes to the hot pan and cover with a lid. After 6 minutes, lift the lid, add the broccoli and a tablespoon of water. Cover the pan with and cook for another 6 minutes.
Once the sweet potato is close to fork tender, add the remaining vegetables, garlic, salt and pepper. Cook for 6-7 more minutes, stirring frequently. Remove from the heat and serve with an over easy egg. Top with hot sauce or your favorite salsa and enjoy!