Rainbow Veggie Hash

with Feta and Fried Egg

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Family-Friendly
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Family-Friendly
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Instructions

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1 Boil roots

Place potatoes, sweet potato and carrots into a large pot. Add enough water to almost cover the ingredients. Bring to a boil, cover and cook for about 10-15 minutes until semi-cooked.

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2 Prep veggies

Peel and mince brown onion and garlic cloves. Cut bell pepper to cubes.

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3 Peel and cube

Drain root vegetables. Once cooled, peel potatoes, sweet potatoes and carrots thinly. Cut to small cubes. (See pro tip!)

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4 Fry hash

Heat a generous amount of oil in a pan (or two pans). Fry onion and bell pepper with a pinch of salt for 5 minutes. Add garlic and cubed potatoes, sweet potatoes and carrot. Fry, turning occasionally, for about 10 minutes, until everything is nicely browned and fully softened. Season generously with salt and pepper. Chop the fresh parsley and fold in. Crumble the feta cheese on top. Keep warm.

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5 Fry eggs

Heat a bit of oil in a pan and fry eggs sunny side up or to your liking. (Season lightly with salt and pepper, optional.) Serve the eggs on top of the hash.

Tips for fussy eaters

Cook their favourite ingredients separately in another pan.

Pro tip

Turn it into a sheet pan dish. Cut all the pre-cooked roots and vegetables to small cubes, coat with oil, and roast in a 225°C oven until nicely browned.

This dinner is a great one for prepping ahead!

Cooking Time: 40 min

Cals 664 · Prot 22 · Carbs 111.8 · Fat 16

Ingredients

Number of people

Hash

Potatoes 500 Grams
Sweet potato 400 Grams
Carrot 2 Pieces
Brown onion 1 Pieces
Garlic cloves 3 Pieces
Red bell pepper 1 Pieces
Olive oil 3 Tbsp
Salt 1.5 Tsp
Black pepper 0.75 Tsp
Fresh parsley 20 Grams
Feta cheese 100 Grams

Topping

Eggs 2 Pieces
Olive oil 1 Tbsp

This dinner is a great one for prepping ahead!

Cooking Time: 40 min

Cals 664 · Prot 22 · Carbs 111.8 · Fat 16

Instructions

photo

1 Boil roots

Place potatoes, sweet potato and carrots into a large pot. Add enough water to almost cover the ingredients. Bring to a boil, cover and cook for about 10-15 minutes until semi-cooked.

photo

2 Prep veggies

Peel and mince brown onion and garlic cloves. Cut bell pepper to cubes.

photo

3 Peel and cube

Drain root vegetables. Once cooled, peel potatoes, sweet potatoes and carrots thinly. Cut to small cubes. (See pro tip!)

photo

4 Fry hash

Heat a generous amount of oil in a pan (or two pans). Fry onion and bell pepper with a pinch of salt for 5 minutes. Add garlic and cubed potatoes, sweet potatoes and carrot. Fry, turning occasionally, for about 10 minutes, until everything is nicely browned and fully softened. Season generously with salt and pepper. Chop the fresh parsley and fold in. Crumble the feta cheese on top. Keep warm.

photo

5 Fry eggs

Heat a bit of oil in a pan and fry eggs sunny side up or to your liking. (Season lightly with salt and pepper, optional.) Serve the eggs on top of the hash.

Tips for fussy eaters

Cook their favourite ingredients separately in another pan.

Pro tip

Turn it into a sheet pan dish. Cut all the pre-cooked roots and vegetables to small cubes, coat with oil, and roast in a 225°C oven until nicely browned.

Ingredients

Number of people

Hash

Potatoes 500 Grams
Sweet potato 400 Grams
Carrot 2 Pieces
Brown onion 1 Pieces
Garlic cloves 3 Pieces
Red bell pepper 1 Pieces
Olive oil 3 Tbsp
Salt 1.5 Tsp
Black pepper 0.75 Tsp
Fresh parsley 20 Grams
Feta cheese 100 Grams

Topping

Eggs 2 Pieces
Olive oil 1 Tbsp
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