Sweet Potato And Zucchini Hash Recipes

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

Steps:

• Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
• Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

Steps:

• Bring 4 cups of water to a boil. Ease sweet potatoes in and simmer for about 5-6 minutes until tender but still firm. Set aside.
• Warm the oil in a heavy skillet. Add the onions, garlic, salt, chili flakes, pepper and thyme and sauté on medium heat for 5 minutes, or until starting to soften.
• Add the zucchini and cook for another 5 minutes.
• Add the potatoes and cook for another 5 minutes, stirring occasionally, until tender. Add more salt at this point, if needed.
• Make 4 depressions, or wells, in the hash. Break an egg into each well, cover and cook for 4-5 minutes on low heat until eggs are set.
• Serve immediately.

Steps:

• In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary.

Steps:

• In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
• Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
• Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
• In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
• Meanwhile, divide sweet potato and zucchini hash among 4 plates.
• With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

Steps:

• In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.