Fall Vegetable Skillet Hash with Poached Eggs
This post is sponsored by Happy Egg Co®
If you know me, you would know I am a HUGE breakfast person. Breakfast has been my favorite meal of the day since I was a kid, and nothing has changed. Almost every morning I make some type of egg scramble, bacon or sausage and sometimes a plate of pancakes on the side. I love feeling full and recharged after a good night’s sleep and a big breakfast. It really gets me ready for the day ahead.
Which is why I’m excited to partner with Happy Egg to celebrate Better Breakfast Month with a recipe that is perfect for the whole family.
With fall just around the corner I wanted to create something that is comforting as well as healthy and simple to make. One-pan dishes are some of the best recipes to create because the clean-up is minimal, and everyone can dig right in. It brings the whole family together! This skillet hash uses 2 of my favorite hearty fall vegetables- sweet potatoes and kale, along with Happy Egg Organic Free-Range EggsTM, which really tie this dish together. These eggs are great because they are not only USDA-Certified Organic but come from happy hens that roam on over 8-acres of pasture, which is ten times the amount of space of standard free range egg farms – making Happy Eggs the Free-est of the Free Range™!
For the hash, I sauté the vegetables in batches until tender then create little pockets in the hash to poach the eggs in. The creamy yolks of the Happy Egg Organic Free-Range EggsTM cook perfectly in the vegetable juices. I top the whole skillet with parsley for freshness and goat cheese crumbles for that creamy salty bite on top. This dish pairs nicely with a big slice of crusty bread so you can soak up the perfectly rich, runny yolks of the Happy Egg Organic Free-Range Eggs and vegetable goodness!
If you want to get your hands on farmers market quality eggs you can find at your local grocery store, you’re in luck because Happy Egg Organic Free Range Eggs are now available at Walmart in Dallas! If you’re outside Dallas – head over to the store locator at HappyEgg.co to find a retailer nearest you.
I hope you enjoy this breakfast recipe as much as my family does!
Fall Vegetable Skillet Hash with Poached Eggs
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Serves: 4
Ingredients
- 6 6 Happy Egg Organic Free-Range Eggs™
- 2 small sweet potatoes, finely cubed, about 3.5-4 cups
- 1 8 oz package baby bella mushrooms, quartered
- 1 small red onion, finely chopped
- 1 pt cherry tomatoes, halved
- 4 c kale, 1 5oz package
Toppings, optional
- ¼ cup goat cheese, crumbled
- 1 tbsp. parsley, finely chopped
- 1 avocado, sliced
Instructions
- In a large cast iron skillet, add 1-2 Tablespoons avocado oil and bring the heat to medium/medium high. When the oil is hot, add the diced sweet potatoes to the skillet. Cook the sweet potatoes over medium heat until golden on all sides and tender in the center. Season the potatoes with salt and pepper. The sweet potatoes should take around 18-22 minutes. Make sure to flip them about every 3-5 minutes so they do not burn.
- When the sweet potatoes are crispy on the outside and tender in the center, remove them from the pan and set aside on a plate.
- In the same skillet, add another Tablespoon of oil and then add the mushrooms. Cook the mushrooms over medium high heat until they have a golden sear on each side and start to become tender. This will take about 5 minutes.
- When the mushrooms are tender, add in the onions and tomatoes. Toss everything together and season with more salt and pepper. Cook the vegetables for about 5-8 minutes to allow the onions and tomatoes to soften. Once they have cooked down, add in the kale. It will look like you are adding too much kale, but the greens will wilt down to almost nothing.
- Toss the vegetables with the kale to combine everything together while wilting down the greens. When the kale is tender and incorporated with the rest of the vegetables, add the sweet potatoes back in and toss everything to combine.
- Now time for the Happy Egg Organic Free-Range Eggs™. With the back of spoon create four small “holes” in the vegetables. This is creating a small pocket for the eggs to poach in. Crack an egg one at a time into a small bowl and then pour the egg into the egg “hole”. Do this with all six eggs then cover the skillet.
- Turn the heat down to medium and steam the eggs until the whites have set and the yolk is cooked to your liking. I prefer to cook the eggs about 8-10 minutes for runny eggs. Feel free to cook the eggs longer if you like the yolks more cooked.
- Remove the lid from the skillet and top the hash with fresh parsley and crumbled goat cheese. Season the eggs with salt and pepper.
- To serve: Place a large spoonful of hash with an egg on a plate. Top with more cheese and serve with crusty bread to soak up that runny egg goodness. Enjoy!
xo, Rachel
