One-Pan Spring Veggie Hash with Crispy Eggs

If you like meals that are simple, flexible, and don’t leave your kitchen looking like a disaster, this one’s for you!

This one-pan veggie hash has been on repeat lately because it checks all the boxes:

• Minimal prep

• Easy cleanup

• Satisfying without being heavy

It works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.

One-Pan Spring Veggie Hash with Crispy Eggs

Serves 2–3

• 1 Tbsp olive oil

• 1 small sweet potato (200 g), diced small

• 1 bell pepper (150 g), chopped

• 1 small zucchini (120 g), chopped

• ½ small onion (75 g), sliced

• Salt and pepper, to taste

• ½ tsp garlic powder or smoked paprika (optional)

• 4–6 large eggs

Optional add-ins:

• Fresh herbs

• Feta or goat cheese

• Avocado

Heat olive oil in a large skillet over medium heat. Add the sweet potato and cook for 6–8 minutes, stirring occasionally, until it begins to soften.

Add the onion, bell pepper, and zucchini. Season with salt, pepper, and any spices you like. Cook until vegetables are tender and lightly browned.

Make small wells in the hash and crack the eggs directly into the pan. Cover and cook until egg whites are set and edges are crispy. Leave yolks runny or cook longer if you prefer.

Finish with any toppings you like and serve straight from the pan.

If you want to make it heartier, you can easily add:

• Leftover chicken or sausage

• White beans or chickpeas

• Aslice of sourdough on the side

Nutrition breakdown, based on 3 servings and 4 eggs total, without toppings.

Calories, 330; Fat, 18 g; Carbohydrates, 28 g; Fiber, 5 g; Protein, 18 g.

Hope you love it!

Bon Appétit!

Josh Hightower
(254) 277-3161
www.TitanFitnessOnline.com

P.S. Love healthy, simple recipes like this one? Be sure to check out my 6 Weeks Till Summer Transformation Challenge. Reply with the word “READY” and I’ll get you the details.