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Spring Vegetable Hash with Ham and Eggs

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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

Spring Vegetable Hash with Ham and Eggs


  • 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


  1. Preheat the oven to 400°F.
  2. 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.
  3. Add the carrots, asparagus and peppers. Sauté for another 2-3 minutes.
  4. Stir in the garlic and ham. Cook for 1-2 minutes. Season with salt and pepper.
  5. Make 7 -8 little wells in the hash and pour 1 egg into each well.
  6. Bake in the oven at 400°F for 10-12 minutes.
  7. Season the eggs with salt, then evenly sprinkle on the green onions, basil, cheese, lemon zest and pepper flakes.

Spring Vegetable Hash with Ham and Eggs

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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