Rainbow Veggie Hash

Name: Rainbow Veggie Hash with Feta and Fried Egg
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 450 Grams of Potatoes; 300 Grams of Sweet potatoes; 2 Pieces of Carrot; 1 Pieces of Brown onion; 3 Pieces of Garlic cloves; 1 Pieces of Red pepper; 3 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 20 Grams of Fresh parsley; 100 Grams of Feta cheese; 2 Pieces of Organic Eggs; 1 Tbsp of Olive oil

with Feta and Fried Egg

This dinner is a great one for prepping ahead!

Cals 382 · Prot 22 · Carbs 42 · Fat 15

Vegetarian

Family Friendly

40 min

Rainbow Veggie Hash with Feta and Fried Egg

This dinner is a great one for prepping ahead!

Cals 382 · Prot 22 · Carbs 42 · Fat 15

Vegetarian

Family Friendly

Ingredients

Hash

Potatoes

450 Grams

Sweet potatoes

300 Grams

Carrot

2 Pieces

Brown onion

1 Piece

Garlic cloves

3 Pieces

Red pepper

1 Piece

Olive oil

3 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Fresh parsley

20 Grams

Feta cheese 4*

100 Grams

Topping

Organic Eggs 5*

2 Pieces

Olive oil

1 Tbsp

Allergens

*4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1599 / 382
Fats (g)	14.5
of which saturated (g)	7.5
Carbohydrates (g)	42
of which sugars (g)	11.6
Fibers (g)	9
Proteins (g)	22
Salt (g)	4.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

2 Prep veggies

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

3 Peel and cube

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

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.

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.

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