Ratatouille Hash Under Fried Eggs

ratatouille hash
Patsy Catsos, MS, RDN, LD
Total Time: 40 min
Prep Time: 15 min
Cook Time: 25 min
Servings: 2

Nutrition Highlights (per serving)

275 calories
14g fat
28g carbs
10g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving  
Calories 275
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 186mg 62%
Sodium 232mg 10%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 18%
Total Sugars 6g  
Includes 0g Added Sugars 0%
Protein 10g  
Vitamin D 1mcg 5%
Calcium 70mg 5%
Iron 3mg 17%
Potassium 881mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This dish makes a nice weekend breakfast or brunch offering and is hearty enough to work as a quick weeknight “breakfast-for-dinner.” All of the ingredients are low in FODMAPs, so you can enjoy without triggering IBS symptoms. You'll also benefit from the antioxidants in eggplant and red pepper. Antioxidants are believed to help protect the body's cells against oxidative damage from free radicals that can occur when the body is exposed to environmental toxins.

Ingredients

  • 5 tsp. garlic-infused olive oil, divided
  • 1/2 lb. red potatoes with skin, 1/4-inch diced
  • 3 oz. unpeeled eggplant, 1/2-inch diced (1 cup)
  • 3 oz. red bell pepper, 1/4-inch diced (3/4 cup)
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 3 oz. zucchini, 1/4-inch diced (3/4 cup)
  • 3/4 tsp. dried oregano leaf
  • 1/4 cup water
  • 1/3 cup thinly sliced scallion greens
  • 2 large eggs

Preparation

  1. In a large skillet, heat 2 teaspoons of garlic-infused oil on medium-high heat.

  2. Add potatoes, spread evenly in the pan, and let sit undisturbed until golden brown on the bottom, 1 1/2 to 2 minutes. Loosen the potatoes with a spatula and turn the pieces over.

  3. Sauté, stirring occasionally, for 1 minute more. Add 2 teaspoons garlic-infused oil, eggplant, bell peppers, salt, and pepper. Cook the vegetables, stirring and turning pieces over until eggplant and pepper softens and turns brown in spots, about 5 minutes.

  4. Add zucchini and oregano and cook until zucchini is crisp but tender, 3 to 4 minutes. Add 1/4 cup of water and stir until liquid is evaporated and potatoes are cooked through about 1 minute. If the potatoes are not done, add 2 tablespoons of water, cover, reduce heat to low, and steam the vegetables for up to 8 minutes. Remove from heat and stir in the scallions. Cover to keep warm.

  5. Heat a small frying pan over medium-high heat. Add 1 teaspoon of garlic-infused oil. Crack eggs into skillet and season lightly with salt and pepper. Cook until eggs are cooked through, either sunny side up or over easy. To serve, place 1 1/4 cups of hash on a plate and top with one fried egg.

Variations and Substitutions

If you don't have scallions on hand, use 1/4 cup minced chives. You can also use shallots or yellow onion although these substitutions will make the onion flavor more prominent (which some people prefer). And if you don't have zucchini, use diced yellow summer squash.

You can also use substitute jarred, diced roasted bell pepper instead of fresh red pepper. But you'll want to add them at the last minute of cooking.

Cooking and Serving Tips

  • For spicy heat, add 1/2 teaspoon crushed red pepper flakes or several pinches of cayenne pepper.
  • Sprinkle the dish with some grated Parmesan cheese before serving for a richer flavor.
  • We recommend cooking eggs all the way through to avoid the risk of food-borne illness. If you like your eggs sunny side up, add a tablespoon of water to the skillet when the eggs are almost done, cover the pan, reduce heat, and allow the steam to cook the tops of the eggs.
  • This tasty hash, minus the eggs, also makes a great vegetable side dish for a main meal.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?
3 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Sukprasansap M, Sridonpai P, Phiboonchaiyanan PP. Eggplant fruits protect against DNA damage and mutations. Mutat Res. 2019 Jan;813:39-45. doi:10.1016/j.mrfmmm.2018.12.004

  2. Chávez-Mendoza C, Sanchez E, Muñoz-Marquez E, Sida-Arreola JP, Flores-Cordova MA. Bioactive compounds and antioxidant activity in different grafted varieties of bell pepperAntioxidants (Basel). 2015;4(2):427-446. Published 2015 Jun 23. doi:10.3390/antiox4020427

  3. Antioxidants: In Depth. National Institutes of Health. Updated November 2013