Spring Vegetable Hash with Ham and Eggs
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Add a savory touch to any spring brunch with this hearty Spring Vegetable Hash!
Hash dishes were originally created as a way to use up leftovers. They traditionally consist of chopped meat, potatoes and onions, but you can commonly find them on restaurant menus featuring a slew of delicious ingredients, including vibrant vegetables and protein-rich eggs.
This hash is loaded with savory diced ham and seasonal produce, like carrots, asparagus and red bell peppers. Finished with fresh herbs, this dish would make a remarkable main dish at an Easter brunch or a tasty post-Easter breakfast!
Spring Vegetable Hash with Ham and Eggs
Cook time: 20min Prep time: 10min Total time: 30min
Servings: 4-6
Ingredients
- 2 Tbsp. Heinen's extra virgin olive oil
- 2 russet potatoes, large diced
- 1 yellow onion, peeled and small diced
- 3 carrots, peeled and thinly sliced
- ½ bunch asparagus, thinly sliced
- 1 red bell pepper, seeded and small diced
- 2 garlic cloves, finely minced
- 2 cups Heinen's ham, large diced
- 7-8 Heinen's large cage free eggs
- 2 Tbsp. green onions, sliced
- 1 Tbsp. fresh basil, minced
- ¼ cups Heinen's grated parmesan cheese
- Zest of 1 lemon
- ½ tsp. Heinen's crushed red pepper flakes
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Add the olive oil to a large cast iron skillet over medium-high heat and sauté the potatoes and onions for 4-5 minutes, or until lightly browned.
- Add the carrots, asparagus and peppers. Sauté for another 2-3 minutes.
- Stir in the garlic and ham. Cook for 1-2 minutes. Season with salt and pepper.
- Make 7 -8 little wells in the hash and pour 1 egg into each well.
- Bake in the oven at 400°F for 10-12 minutes.
- Season the eggs with salt, then evenly sprinkle on the green onions, basil, cheese, lemon zest and pepper flakes.
