June Pan Sweet Potato and Zucchini Hash
Ingredients
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nonstick cooking spray
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2 cups shredded sweet potato
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1 cup grated zucchini
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¼ cup diced yellow onions
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3 tablespoons extra-virgin olive oil
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400℉ on the Bake cook mode with the convection fans on using the button below.
June Oven
Prepare the June Pan
Lightly spray the June Pan with nonstick cooking spray and set aside.
nonstick cooking spray
June Pan
Prepare the hash
In a large bowl, toss the shredded sweet potato, grated zucchini, diced onion, oil, garlic powder, onion powder, salt and pepper together until evenly combined.
2 cups shredded sweet potato
1 cup grated zucchini
¼ cup diced yellow onions
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
large bowl
measuring cups
measuring spoons
spatula
Add the vegetables
Add the vegetables to the prepared pan, gently spreading them loosely but evenly across the pan.
Bake the hash
Place the pan on the middle shelf of the oven. Bake the hash 20 minutes, until the vegetables are golden brown in places and beginning to crisp. June will notify you when to add the eggs and cheese, if using.
Add the toppings
When June notifies you the vegetables are ready, remove the pan and place on a cooling rack or heat proof surface. Keep the oven hot using the button below. If using, sprinkle the Monterey Jack cheese over the hash. Carefully crack the eggs on top of the hash, keeping the yolks intact. If preferred, crack one egg into a small bowl and gently slide it onto the hash, then repeat with the second egg. (No need to make wells in the hash browns for the eggs as that will overcook the yolks.)
½ cup shredded Monterey Jack cheese
2 large eggs
cooling rack
silicone oven mitts
Bake the toppings
Place the pan on the middle shelf of the oven. Bake the hash 4 minutes, until the egg whites are set but the yolks are still runny. June will notify you when the hash is ready.
Garnish and serve
Remove the pan from the oven and carefully divide the vegetables and eggs between 2 plates or bowls.