Zucchini and Yam Hash with Poached Eggs

This hash was inspired by leftover yam from last night's grilled yam side dish. The natural sweetness of the yams lends a comforting flavor to this breakfast.

Zucchini and yam hash with poached eggs

*Zucchini and yam hash with poached eggs Black coffee*

Note that an egg poaching pan or egg poacher is indispensable for making this dish. We have a simple, 4-egg stovetop egg poacher similar to this one:
I'll admit, though, that I'm incredibly tempted by these adorable electric poachers that will also make hard or soft boiled eggs:

Makes 2 servings

1 cup diced yam
1 cup diced zucchini
1/4 cup chopped white onion
4 eggs
Olive oil, salt and pepper


  1. Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add onion and diced yam and stir to combine. Add 1/4 cup water, cover and allow to steam for about 5 minutes, stirring once partway through.
  2. Uncover pan and add zucchini. Sautee for about 5 additional minutes or until zucchini is softened and begins to brown.
  3. While zucchini is cooking, poach eggs for about 4 minutes or to desired doneness.
  4. Serve hash on a plate, topped with eggs.