We had a similar veggie hash at a local restaurant in Bay City Wisconsin. I just loved the name, so I remembered it when creating this breakfast in my own kitchen. Except for the chives, which came from my garden, all of the ingredients are organic and freshly picked at the Red Wing Farmer’s market. SO healthy and bursting with flavor! What a great way to start your day.
for 1 big breakfast:
5 leftover, oven roasted, baby bliss potatoes (halved)
1/3 ear of steamed or grilled corn, cut off cob
a few big, thick slices of Italian zucchini
a few big, thick slices purple onion
2 large eggs
salt and pepper
fresh, snipped chives
Place all veggies in a skillet with a couple teaspoons of extra virgin olive oil. Saute until tender and heated through. While the veggies are cooking, scramble the eggs in a separate skillet. Plate the veggies, then the eggs, snip some fresh chives over the top. Season to taste with salt and pepper.
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