Using what I have available to create meals is something we’ve done since my husband and I started dating. I get flooded with a great sense of personal satisfaction when I improvise a simple, tasty meal with ingredients that I have on hand. This summer our garden has generously yielded patty pan squash and green beans, forcing me to be creative. Last week we needed a quick lunch and made an over-easy egg and vegetable hash. Less time cooking, means more time outside with the dogs. My grandma would have been proud, she used to love making up quick, no fuss meals that come together with care. I am keeping up that tradition using a mix of garden and grocery ingredients that we love.
Serves Approximately 2
2 Cups Patty Pan Squash medium diced
1/4 Cup Red Onion medium diced
1/4 Cup Green Beans cut into 1″ pieces
1 Tablespoon Garlic minced
1/4 Teaspoon Dry Mustard Powder
1 1/2 Tablespoons of Butter
Salt & Pepper to Taste
2 Eggs Cook as preferred
In a large sauté pan melt 1 tablespoon of butter over medium heat. Add the vegetables (patty pan squash, red onions and green beans) to the pan. Sauté until the squash and onions are cooked and browned slightly and the beans a cooked and bright green. Add the garlic and seasoning and sauté briefly to cook the garlic. Salt and pepper to taste.
Serve on a plate or bowl with your favorite egg style on top of the cooked hot hash. I prefer an over-easy egg, as shown in the picture, but scrambled or sunny side up would work too. Cook which style is your favorite and salt and pepper the egg to taste.