Squash & Tomato Breakfast Hash

Breakfast hash is a classic American skillet staple, built for turning humble potatoes into a hearty morning plate. This version leans on sweet summer squash and juicy late-season tomatoes, crisped together and finished with eggs in one pan.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 295 cal
• 13g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium yellow summer squash
• 3 medium ripe late-season tomatoes
• 2 small Yukon gold potatoes
• 1 small yellow onion
• 2 garlic cloves
• 3 tablespoons olive oil
• 4 large eggs
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup crumbled feta

Instructions

1. 1Dice the potatoes into 1/2-inch cubes. Place them in a microwave-safe bowl with a splash of water, cover, and microwave 3 to 4 minutes until just fork-tender; drain well.
2. 2Dice the squash into similar-size cubes. Core and chop the tomatoes into bite-size chunks, keeping the juices. Thinly slice the onion and mince the garlic.
3. 3Heat olive oil in a large 12-inch skillet over medium-high heat. Add the par-cooked potatoes in a single layer and cook undisturbed 4 to 5 minutes until the bottoms are deeply golden and crisp.
4. 4Add the remaining oil, onion, and squash. Season with salt, pepper, and smoked paprika. Sauté 5 to 6 minutes, stirring occasionally, until the squash softens and takes on light color and the onion turns translucent.
5. 5Stir in the minced garlic and thyme and cook 30 to 45 seconds until fragrant. Fold in the chopped tomatoes and their juices and cook 2 to 3 minutes more so the tomatoes warm and release a bright sauce without fully breaking down.
6. 6Make four small wells in the hash with a spoon. Crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook 4 to 6 minutes until the whites are set and the yolks are still runny, or longer if you prefer firmer yolks.
7. 7Remove from heat. Scatter feta and chopped parsley over the top. Taste and adjust salt and pepper.
8. 8Spoon into bowls, making sure each portion gets an egg, some crisp potato, and plenty of tomato-squash mixture. Serve hot.