Butternut Potato Hash and Eggs with Avocado Chimichurri
A one pan meal that's easy to make and delicious to eat. It's made with basic ingredients and comes together fast.
Servings: 6 people
Ingredients
- 1 onion finely diced
- 1 butternut peeled and chopped into small cubes
- 1 packet yellow patty pans washed and quartered
- 2 potatoes
- 2 tbsp olive oil
- 1 tsp sat
- 1/2 tsp black pepper
- 6 eggs
Avocado Chimichurri
- 2 C fresh parsley
- 1 red chilli sliced and deseeded
- 1/2 avocado flesh scooped out
- 3 garlic cloves peeled
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 200C
- Combine all the ingredients, except the eggs in a large mixing bowl. Mix so that each piece of vegetable is evenly coated i.n oil and spices. Layer them as evenly as possible on a large baking sheet
- Bake for 20-30 minutes, until vegetables are tender and slightly browned at the edges.
- Remove from oven, create 6 wells to drop your egg into, but moving the veggies around to create small circles around the sheet. Crack your eggs one at a time and carefully drop them into a well. You want to be careful not to crack the yolk. Return to the oven and bake for another 10-15 minutes until the eggs are set (it’s most important the whites are set, you can cook for more or less time depending on how runny you want the yolks).
- Alternatively, you can remove the roasted vegetables and serve them in a bowl topped with a pan-fried egg and chimichurri.
- Remove from oven, and divide it into 6 bowls, serving it with a generous dollop of Chimichurri
Chimichurri
- To make the chimichurri combine all the ingredients into a blender and blend until smooth