Description
This delightful breakfast hash combines the natural sweetness of honey with tender carrots and crisp green beans, topped with perfectly cooked eggs. It’s a comforting and nutritious way to start your day!
Ingredients
Scale
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium potato, diced (about 1 cup)
- 1 small onion, diced
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon butter (for frying eggs)
Instructions
- Start by prepping all your ingredients. Peel and dice the carrots and potato, trim and cut the green beans, and dice the onion. This step takes about 10 minutes but ensures everything cooks evenly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer, which usually takes about 1-2 minutes. This indicates the oil is hot enough to sauté without sticking.
- Add the diced onion to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Avoid browning the onions, as we want them soft, not caramelized.
- Next, add the diced potatoes to the skillet. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook for about 5-7 minutes, stirring occasionally until the potatoes are slightly golden and beginning to soften.
- Now, toss in the diced carrots and green beans. Sprinkle in the garlic powder and smoked paprika if using. Cook for an additional 5-7 minutes, stirring frequently. You want the vegetables to be tender but still have a slight crunch.
- Drizzle 2 tablespoons of honey over the cooked vegetables and stir well to coat everything evenly. Cook for another 2-3 minutes, letting the honey caramelize slightly. Look for a glossy finish on the veggies — that’s your cue they’re ready.
- While the vegetables are finishing up, prepare the eggs. In a separate non-stick skillet, melt 1 tablespoon of butter over medium heat. Crack 4 large eggs into the skillet. Cook for 4-5 minutes for sunny-side-up eggs, or until the whites are set but the yolks are still runny. If you prefer your eggs over-easy, gently flip them after 3 minutes and cook for an additional minute.
- Once the eggs are done, serve the hash on a plate and top with the fried eggs. Finish with a sprinkle of fresh parsley for garnish. Enjoy your Honey Glazed Carrots and Green Beans Breakfast Hash immediately for the best experience!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 300 mg
Keywords: When cooking the potatoes, ensure they are cut into evenly sized pieces to promote uniform cooking. If needed, cook in batches to avoid overcrowding the pan. Use high-quality honey for the best flavor.