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Vegetable Hash Fried Eggs

Vegetable Hash Fried Eggs

  • Author: Dr. Elise Ho


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.



  • 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


  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.


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


  • 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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