Ratatouille Hash & Eggs Recipe
Italian Herbs | Diced Tomatoes | Zucchini | Onions | Bell Peppers | Parmesan | Brunch Potatoes | Two Eggs Of Choice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Dice the zucchini, onion, and bell peppers into small pieces.
- 2
Cook the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the brunch potatoes. Cook until they are golden and crispy, about 10-15 minutes. Stir occasionally.
- 3
- 4
Incorporate Tomatoes and Herbs
Stir in the diced tomatoes, Italian herbs, salt, and black pepper. Cook for another 3-5 minutes until everything is heated through.
- 5
Cook the Eggs
In a separate small pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook to your preferred doneness (sunny-side up, over-easy, etc.).
- 6
Combine and Serve
Once the hash is ready, plate it and top with the cooked eggs. Sprinkle with grated Parmesan cheese before serving.