Breakfast for Dinner - Who doesn't love it!

We have been hung up on having breakfast for dinner for the past several Saturdays. There's something cheerful about eating morning classics after the sun goes down. Morning favorites can turn into fast and simple satisfying evening meals. And the leftovers are grand! Here is an interesting twist on the classic breakfast hash, and it's vegetarian too. We found this delightful dish over at Gimme Some Oven.

Sweet Potato & Zucchini Hash
Ingredients:
2 large sweet potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
2 Tbsp. extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
Coarse salt and ground pepper
1 medium zucchini, quartered lengthwise and thinly sliced crosswise
1 medium zucchini, quartered lengthwise and thinly sliced crosswise
4 eggs, cooked sunny-side-up (or however you’d like) 

Method:
Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.