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    Winter Vegetable Hash with Jalapeños and Fried Eggs

    clock-icon25 minutes
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    Author
    Pixicook editorial team

    A vibrant and flavorful hash made with winter vegetables like Brussels sprouts and broccoli, spiced up with jalapeños and topped with fried eggs.

    Ingredients for Winter Vegetable Hash with Jalapeños and Fried Eggs

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Leek, thinly sliced, white and light green parts only

    each

    Substitute chevron-down

    Brussels Sprouts, halved

    0 oz

    Substitute chevron-down

    Broccoli, chopped

    0 oz

    Substitute chevron-down

    Shiitake Mushrooms, caps sliced

    0 oz

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Eggs, fried

    each

    Substitute chevron-down

    Chinese Black Vinegar

    tablespoons

    Substitute chevron-down

    Flaky Sea Salt

    to taste

    Substitute chevron-down

    Jalapenos, sliced

    each

    Substitute chevron-down

    Cilantro

    to garnish

    Substitute chevron-down

    How to Make Winter Vegetable Hash with Jalapeños and Fried Eggs

    1. Saute Leeks

    Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced leeks and sauté for about 4 minutes, until they soften and start to develop a subtle, sweet aroma.

    2. Brown Brussels Sprouts and Broccoli

    If the skillet seems dry, add another tablespoon of olive oil. Add the halved Brussels sprouts and chopped broccoli, and cook for about 7 minutes, until the edges turn golden brown, indicating they've reached peak flavor.

    3. Add Mushrooms and Season

    Toss in the sliced shiitake mushroom caps. Season the mixture with kosher salt and freshly ground black pepper. Let everything cook together for an additional 2 to 3 minutes, allowing the mushrooms to soften and soak up the flavors.

    4. Fry Eggs

    In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolks remain runny.

    5. Finish and Serve

    Drizzle 1 to 2 tablespoons of Chinese black vinegar over the warm vegetable hash, adjusting to taste. Finish with a sprinkle of flaky sea salt and arrange the sliced jalapeños on top for a touch of heat. Garnish with fresh cilantro leaves. Serve topped with the fried eggs.


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