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Vegetable Hash with Eggs

Vegetable Hash with Eggs

Do you love easy recipes as much as I do? This is not even a recipe, but more of a technique or idea. There are no set amounts and there are no set ingredients except for the egg. How's that for instruction?

Vegetables in skillet

We're trying to eat a little healthier around here, so having eggs for breakfast is a good way to start the day. You get protein with few calories and it's filling. Add some vegetables and you're on your way to meeting your vegetable serving quota for the day. The beauty of this vegetable hash with eggs recipe is that everything is rough-chopped and takes just minutes to saute in a skillet.

Vegetable Hash with Eggs

Vegetable Hash with Eggs

You can even chop and saute the vegetables for the vegetable hash early and store them in the refrigerator for a few days. That would make this a super quick and easy breakfast in the mornings. And of course if you like gross, disgusting, runny, raw sunny side up or poached eggs then you can do that too but I don't so I have to cook them a little more. The one pictured here was for David because mine has to be cooked even more than this.

Vegetable Hash with Eggs

Vegetable hash with eggs is a great healthy way to start the day. Lots of asparagus, peppers, onion, mushrooms, or any combination of vegetables works well.
5 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: vegetable hash with eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 217kcal
Author: Lucy Brewer


  • 2 tablespoons olive oil
  • 2 cups of roughly chopped assorted fresh vegetables, I typically use any combination of the following depending on what's in my fridge: a little onion, bell peppers, broccoli, asparagus, mushrooms, spinach, zucchini, tomato
  • 2 eggs
  • Salt and pepper
  • Oregano


  • Lightly spray a large skillet and then heat a couple tablespoons of olive oil on medium-high.
  • Add vegetables to skillet. (I don't usually add tomatoes until almost done.) Sprinkle with salt and pepper. Saute vegetables about five minutes until slightly tender.
  • Remove vegetables to plates. Spray skillet with cooking spray again. Add eggs, sprinkle with salt and pepper, and cook however you like them. I like mine fried on each side until well done, which means I squish the yolk with a spatula so it spreads out. Remove egg and place on top of vegetables.


Serving: 2servings | Calories: 217kcal | Carbohydrates: 6g | Protein: 8g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 92mg | Fiber: 2g | Sugar: 1g


Recipe Rating


Tuesday 10th of March 2015

Wow, this is making my mouth water! I love vegetables.