VEGGIE HASH

Not Your Average Breakfast Hash

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2 medium potatoes, diced

• 1 cup shredded cabbage

• 2 large carrots, diced

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 cup mushrooms, sliced

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• Salt and pepper, to taste

• 4 large eggs

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Veggies:

   • Dice the onion, potatoes, carrots, red bell pepper, and zucchini.

   • Mince the garlic.

   • Shred the cabbage and/or potatoes.

   • Slice the mushrooms.

2. Cook the Potatoes:

   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.

   • Add the diced potatoes and cook until they start to soften and turn golden brown, about 10 minutes. Stir occasionally.

3. Add the Vegetables:

   • Push the potatoes to one side of the skillet and add the remaining tablespoon of olive oil.

   • Add the onion, garlic, and carrots. Cook for about 5 minutes until they begin to soften.

   • Stir in the red bell pepper, zucchini, mushrooms, and shredded cabbage.

   • Sprinkle the smoked paprika and ground cumin over the vegetables. Season with salt and pepper to taste.

   • Cook for another 5-7 minutes, stirring occasionally, until all the vegetables are tender and slightly caramelized.

4. Cook the Eggs:

   • Make four small wells in the hash mixture and crack an egg into each well.

   • Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 4-5 minutes. For firmer yolks, cook a little longer.