Vegetable Hash Fried Eggs

If you do not have time to make the complete recipe in the morning you can make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.

 

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If you do not have time to make the complete recipe in the morning you can make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.

Vegetable Hash Fried Eggs

  • Author: Dr. Elise Ho

Description

If you do not have time to make the complete recipe in the morning you can make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.


Scale

Ingredients

  • 2 tablespoons extra-virgin olive oil
  •  1 medium yellow onion, diced
  •  1 medium white or green cabbage, diced
  •  8 asparagus spears, trimmed and cut into ¼-inch pieces
     4 scallions, thinly sliced
  •  1 organic red bell pepper, seeded and diced
  •  1 organic green bell pepper, seeded and diced
  •  ½ teaspoon dried oregano
  •  ¼ teaspoon sea salt
     pinch of freshly ground black pepper
  •  ½ teaspoon dried thyme
  •  ½ teaspoon dried sage
  •  8 large omega-3 eggs
  •  ½ ripe avocado, pitted, peeled, and sliced, for garnish
  •  chopped fresh basil or parsley, for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Heat the oil in a large oven-safe sauté pan, or cast-iron skillet, over medium heat for 30 seconds.
  3. Place the onion in the heated pan and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.
  4. Add the cabbage and sauté until soft and golden, 7 to 8 minutes.
  5. Sauté the bell peppers with the other vegetables until the peppers begin to caramelize, about 5 minutes.
  6. Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.
  7. Season the vegetables with the dried herbs, salt, and black pepper.
  8. Make four small wells in the surface of the hash, each about the size of a lemon, and carefully break two eggs into each well.
  9. Place the pan in the oven and bake until the eggs are set, 5 to 7 minutes. (Alternatively, you can poach or fry the eggs, then serve them on individual plates of hash.)
  10. Garnish each egg with avocado and fresh herbs.
  11. Serve.

Notes

Nutritional analysis per serving is based on calculations in the 10 Day Diet Detox Cookbook.


Nutrition

  • Calories: 280
  • Sodium: 290 mg.
  • Fat: 19 g.
  • Saturated Fat: 4 g.
  • Carbohydrates: 14 g.
  • Fiber: 5 g.
  • Protein: 15 g.
  • Cholesterol: 360 mg.
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Orriginally Published on: Feb 27, 2015

About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Natural Health Specialist, CBD Entrepreneur, and Life Skills Counselor.

Dr. Ho offers 30 years of experience and holds multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.

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13 thoughts on “Vegetable Hash Fried Eggs”

  1. This looks delicious! I am not a fan of peppers, so I love that there’s also asparagus and avocado. Yum! Pinning this recipe! 🙂
    #embracingchangelinky

  2. This is a great Idea to enhance your plain old fried eggs. I have had plenty of potatoes hash but not a vegetable hash. I love that I can prepare it in advance.

  3. My husband has eggs almost every breakfast, so we’re always looking for mix-ins that he can prep ahead of time and add to the pan in the morning. This is a great blend 🙂

  4. This is a perfect recipe to make ahead of time for my meal prep. Love how this incorporates cabbage which I rarely have seen. I will definitely give this a try!

  5. Pingback: 10 Day Detox Diet Bell Pepper Mini Quiche Recipe - Ask Dr. Ho

  6. Erika Mohssen-Beyk

    I like this recipe, the ingredients make it so nice and colorful ,
    is it not amazing how we can make tasty and colorful healthy food?
    And I can use the eggs from our chicken.
    Healthy and even detoxifying, it is not difficult and fast to make,
    why eat in fast food restaurants?
    Thank you, Elise
    Erika

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