Zucchini and Sweet Potato Breakfast Hash

This light and bright hash is a great canvas for your favorite breakfast proteins, from eggs to chorizo. It's also a great way to use up leftover roasted vegetables.

I first developed this recipe back in 2010, when I was living in a tiny apartment in San Francisco. I was looking for a quick and easy way to use up some leftover roasted vegetables, and I came up with this hash. It was so good that I started making it regularly, and it's now one of my go-to breakfast recipes.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 medium zucchini, chopped
• 1 medium sweet potato, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add zucchini, sweet potato, and onion to the skillet and cook until softened, about 5 minutes.
3. Season with salt and pepper and cook for another 2 minutes.
4. Stir in fresh parsley and serve immediately.

Why It Works

• The zucchini and sweet potato are both naturally sweet, so they caramelize nicely in the skillet.
• The onion adds a bit of savory flavor to the hash.
• The fresh parsley adds a bright, herbaceous note to the dish.