Vegetable Hash Recipe
crispy hash browns, seasonal vegetables, creamy ranchero sauce, two eggs cooked your way, topped w/ cotija cheese & pico de gallo
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Ingredients
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Vegetable Hash
Method
Vegetable Hash
- 1
- 2
Cook the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grated potatoes, season with salt and pepper, and cook for about 5-7 minutes until crispy and golden brown. Remove from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Add the diced bell pepper, zucchini, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.
- 4
- 5
Cook the Eggs
In a separate non-stick skillet, cook the eggs to your liking (fried, poached, or scrambled) on medium heat.
- 6
Assemble the Hash
On a plate, serve a generous portion of the vegetable and potato hash. Top with the cooked eggs, drizzle with ranchero sauce, and sprinkle crumbled cotija cheese over the top.
- 7
Finish with Pico de Gallo
Add a scoop of pico de gallo on top of the hash for freshness and serve immediately.