Summer Vegetable Skillet Hash Food

SUMMER VEGETABLE HASH

Steps:

• Melt the butter in a large cast iron skillet or non-stick pan over medium heat. Add in the garlic cloves, thyme and red pepper flakes and saute until the garlic becomes fragrant.
• Add in the potatoes, eggplant, zucchini and yellow squash. Saute until the vegetables soften this takes about 10 minutes but is a little faster if you cover them for 2-3 minutes at a time and stir in between. Add in the dijon mustard, salt, pepper and oregano, toss and saute for another 3 minutes.
• Toss the vegetables in fresh parsley and add the fried or poached eggs right before serving and top with our green goddess dressing.

SUMMER VEGETABLE SKILLET HASH

Steps:

• Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
• Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
• To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
• Serve the hash warm with eggs, avocado, and sriracha.

SUMMER VEGETABLE HASH

Steps:

• 1. Cook bacon in a 12-in skillet over medium heat until crisp. Remove bacon, reserving 2TBS drippings in skillet. Using kitchen knife coarsely chop bacon.Set aside.
• 2. Add olive oil to skillet. Add potatoes and baby carrots with small amount the tops on them to the skillet. Cover stirring occasionally 5-6 minutes until slightly tender.
• 3. Combine champagne vinegar and 2TBS water. Add sliced brussels sprouts, garlic and vineger mixture to skillet. Cover and cook, stirring occasionally, 5 min or until vegetables are tender. Stir in bacon, add salt and pepper

SUMMER VEGETABLE AND CHICKEN HASH

Steps:

• Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
• Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
• Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.