Instructions

Roasted Red, White & Blue Veggie Breakfast Hash

Ingredients

• 1 package Chef Hak's Roasted Red, White & Blue Veggies

• 4 large eggs

• 1 tbsp olive oil

• 1 tbsp buttee

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Fresh cracked black pepper

• ¼ cup crumbled goat cheese (or feta)

• 2 tbsp chopped chives

• 2 tbsp chopped parsley

• Hot sauce (optional)

• Lemon wedges

Instructions

• Heat a large skillet over medium-high heat. Add the Chef Hak's Roasted Red, White & Blue Veggies and cook according to the package directions. Continue cooking for an additional 3–5 minutes to lightly caramelize the potatoes and vegetables.

• Sprinkle in: smoked paprika, garlic powder and fresh cracked black pepper. Stir to coat evenly.

• In a separate skillet, melt the butter over medium heat. Cook the eggs sunny-side up (or over easy) until the whites are set and the yolks remain runny.

• Divide the roasted vegetable hash among four plates. Top each serving with: one fried egg, crumbled goat cheese, chopped chives, and fresh parsley.

• Serve with: A squeeze of fresh lemon and hot sauce, if desired.