Sweet Potato and Zucchini Hash

I've been trying to eat more meals that are mostly vegetables, instead of a starch with veggies as an addition. Here's one I've enjoyed as a breakfast, lunch, or dinner side dish. It's great with ketchup (especially as a breakfast) or with salsa. 

This recipe is modified slightly from Moosewood Restaurant Celebrates, in which it's suggest for a New Year's Day brunch. (They also suggest serving a poached egg in the middle, which obviously I omitted!)

This takes about 40 minutes to make, and the full recipe serves approximately 4 people. I halved it, and it made a great side dish for 2. I love how colorful this dish is. It's a beautiful, rewarding, and simple way to eat more vegetable matter. 

SWEET POTATO AND ZUCCHINI HASH 

4 cups peeled and cubed sweet potatoes (2 sweet potatoes cut into 1/2-inch cubes will yield about 4 cups)

1 1/2 tablespoons olive oil

2 cups chopped onions

2 garlic cloves, minced or pressed

1/2 teaspoon salt, more to taste

1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1 teaspoon dried thyme

2 cups cubed zucchini

Bring about 4 cups of water to a boil. Ease in the cubed sweet potatoes and simmer for 5 to 6 minutes, until tender but still firm. Drain and set aside.

Warm the oil in a heavy skillet. Add the onions, garlic, salt, pepper flakes, black pepper, and thyme and sauté on medium heat for 5 minutes. Stir in the zucchini and cook for 5 more minutes. Add the drained sweet potatoes and cook for about 5 minutes, stirring occasionally, until the vegetables are tender. Add more salt to taste.

Serve immediately. It looks pretty brought straight to the table in a cast-iron skillet, if you have one.