HEAVENLY HEALTHY HASH

So I was looking for a change of pace.  We had been working at home for the past 3 months due to the COVID-19 pandemic.  There are just so many muffins, pancakes and omelets that you can make before it starts feeling monotonous.  So, I searched through Pinterest for inspiration and came upon a variety of hash recipes.  Normally my hash consists of leftovers from a New England Boiled Dinner (corned beef and cabbage) or an amazing copy of the crab hash served at Neros in Caesars AC.  But I didn't have the corned beef or the crab.  So, I created this vegetarian hash, with amazing flavors that are both delicious and healthy.  Start your day with an abundance of vegetables topped with an egg served the way you like it.  I prefer once over medium.
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Ingredients:
1 sweet potato - peeled and cubed (small)
2 cups chopped cubed red or yellow (or both) - skin on
1/2 cup chopped onion
1 chopped red pepper
2 cups chopped spinach
1 cup chopped broccoli
1 tsp Turmeric
salt and pepper to taste
1 Tbl olive oil
​1 Tbl butter

In pan, melt the butter with the olive oil.  Add the potatoes, onion and pepper.  Cook, stirring often, until potatoes are brown and onions are translucent.  Add the broccoli and spinach and 2 Tbl of water to the pan and cover.  This will help remove some of the potato that may have stuck to the pan and soften the broccoli.  Cook for 5 minutes covered and then remove the cvover and continue to cook untilm all of the vegetables are done.  Season with turmeric, salt and pepper.  Divide onto 4 plates and top with your favorite fried egg.  Enjoy!

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