Cowboy Hash

Skillet dishes are the best—they’re great for using up any old veggies in the fridge and are awesome for a family style breakfast or even meal prep for the next few days. I love to serve a scoop over a bed of greens for added gut healthy fiber.

Check out a few of my other favorite skillets like my Asparagus & Chorizo Egg Skillet, Rutabaga Hash, and Tortilla Espanola.

INGREDIENTS

  • 2 Strohauer Farms yellow potatoes, chopped

  • 1 zucchini, chopped

  • 1 yellow squash, chopped

  • 1 red pepper, chopped

  • 1/3c yellow onion, chopped

  • 2/3C cherry tomatoes

  • 2TBS thyme, chopped

  • 1tsp sea salt

  • 1/2tsp black pepper

  • 4TBS sunflower oil

  • 1 package of bacon, cooked to liking and chopped

  • 4 eggs

  1. Preheat oven to 375*F.

  2. Line a baking sheet with parchment paper and place bacon slices on sheet.

  3. Bake for 12-15 minutes depending on liking, remove from oven allow to cool then chop and set aside.

  4. Heat oil in a large skillet over stove.

  5. Add potatoes and a pinch of seasonings and saute for 4-6 minutes, stirring occasionally to prevent burning.

  6. Once potatoes are brown, add onion and saute for another 4-6 minutes until onion begins to sweat.

  7. Add pepper, squash, zucchini. Saute for another 2-6 minutes, stirring to prevent burning.

  8. Add tomatoes and continue to cook for 3-5 minutes.

  9. Remove from heat, sprinkle with half of the chopped bacon and add eggs to top.

  10. Place in oven for 8--10 minutes until eggs are cooked to liking.

  11. Remove from oven and sprinkle with additional seasoning and chopped bacon. Serve and enjoy!

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