Ingredients

• 1 russet potato, scrubbed
• 1 sweet potato, scrubbed
• 3 tablespoons salted butter
• 1 cup chopped red bell peppers
• 1 cup chopped yellow squash
• 1 cup chopped zucchini
• 1/2 red onion, chopped
• Salt and freshly ground black pepper
• 4 large eggs

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Instructions

1. Watch how to make this recipe.
2. Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
3. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
4. In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
5. Serve up the hash with a fried egg on top of each portion.