vegetarian | gluten free | dairy free | soy free
25 minutes or less
What You’ll Need:
4 medium red, white or blue potatoes (or 2 baking potatoes), diced '
1 large zucchini, diced
2 Tbsp coconut oil
salt & pepper to taste
1 bag (about 4oz) baby spinach
4 eggs
additional 1/2 Tbsp coconut oil
salt & pepper to taste
The smaller you dice your veggies for the hash, the more quickly it will come together!
Combine prepared potatoes & zucchini with coconut oil, salt and pepper to taste in a large frying pan over medium-high heat. Saute for about 10 minutes, or until potatoes are tender.
Add spinach by the handful, stirring constantly as it wilts. Transfer veggie hash to a plate for now.
Melt 1/2 Tbsp additional coconut oil into the same frying pan. Crack eggs directly into the pan and cook to your liking—They are perfect cooked over-easy for this dish--but do what you love!
Serve eggs over veggie hash, and be happy!
Serves 2.
