Summer Hash W/Eggs

Summer Hash with Over-easy Eggs

Summer Hash with Over-easy Eggs

Sarah Kaminski
Prep Time 10 mins
Cook Time 25 mins
Servings 2


What You’ll Need:

  • 4 medium red white or blue potatoes (or 2 baking potatoes) diced
  • 1 large zucchini diced
  • 2 Tbsp coconut oil
  • salt & pepper to taste
  • 4 oz bag baby spinach
  • 4 eggs
  • 1/2 Tbsp coconut oil additional
  • salt & pepper to taste


  • Combine prepared potatoes & zucchini with coconut oil, salt and pepper to taste in a large frying pan over medium-high heat. Saute for about 10 minutes, or until potatoes are tender.
  • Add spinach by the handful, stirring constantly as it wilts. Transfer veggie hash to a plate for now.
  • Melt 1/2 Tbsp additional coconut oil into the same frying pan. Crack eggs directly into the pan and cook to your liking—They are perfect cooked over-easy for this dish--but do what you love!
  • Serve eggs over veggie hash, and be happy!


The smaller you dice your veggies for the hash, the more quickly it will come together!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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