Ingredients
- 1-1/2 Cup Potatoes Chopped
- 1 Cup Onion Chopped
- 1+ Tsp. Herbs de Provence More or less to taste
- 1/4 Cup Vegetable or Chicken Stock More or less as needed
- 1 Cup Green Beans Cut in 2 inch pieces
- 1 Cup Zucchini Chopped
- 1 Cup Yellow Squash Chopped
- 1 Cup Tomatoes Seeded and chopped
- 1/4 Cup Parsley Finely chopped
- 1 Green Onion Minced
- 4 Eggs
- 2 Tblsp. Hard or Crumbly Cheese For garnish
- Kosher Salt and Pepper To taste
Servings: Lavishly
Instructions
- Heat a large skillet and add the olive oil. Add the potatoes and onions to the pan. Sprinkle the herbs de provence on top and cook with out stirring for 5 minutes. As you are cooking the vegetables add the chicken stock as needed to keep things moving.
- Stir the potatoes and onions. Add the green beans and cook for another 3 minutes. stirring occasionally. Add the squashes and cook for 2 minutes or so.
- Add the tomatoes, parsley and green onion to the pan and cook for several minutes.
- Using a spatula, make four holes in the vegetable mixture. Break one egg into each of the holes. Cover and cook for 2 -4 minutes depending on how hard or soft you like your eggs.
- Carefully scoop out the hash into shallow bowls. Top with the grated cheese
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