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 and 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.
In the spirit of spring, 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!
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. 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 ham, large diced
- 7-8 Heinen's large cage free eggs
- 2 Tbsp. green onions, sliced
- 1 Tbsp. fresh basil, minced
- ¼ cups grated parmesan cheese
- Zest of 1 lemon
- ½ tsp. crushed red pepper flakes
- Salt and pepper, to taste
- 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 until.
- 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.