Let’s hash it out
In these days where we limit our grocery shopping to once every week or two, we buy loads of fresh vegetables to have options, right? Well, much like all of us in quarantine, after the first week or so, the unused produce begins looking quite tired and a little beat up. Making a hash is the perfect way to utilize and brighten up those sad looking veggies. Perfect for breakfast, lunch, or dinner and so versatile… and healthy!
Here is my recipe for sweet potato and Brussel sprout hash (because that’s what I had on hand), but you could also use zucchini, asparagus, cooked beets, peppers, winter squash, etc… Top with a fried or poached egg and maybe add leftover bacon, sausage, pork, or chicken. The options are endless.
Make sure to chop your veggies in similar sizes so everything cooks evenly and be sure to get a great sear for maximum flavor!!
SWEET POTATO AND BRUSSEL SPROUT HASH WITH SUNNY SIDE EGGS
• 3 Tbs. olive oil
• 1 onion, chopped
• 6 cloves garlic, peeled and chopped
• 1 large or 2 medium sweet potatoes, chopped into ½” dice, about 4 cups
• 3 cups Brussel sprouts, root end removed and cut in half (or quarters if large)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup pecans, rough chopped
• 3 cups rainbow Swiss chard, rough chopped (spinach or kale would also work)
• 4 eggs, cooked sunny side up, over-easy, or poached
Heat the oil in a large frying pan over medium high heat and sauté onions and garlic until fragrant. Add the sweet potatoes and cook, stirring occasionally until the potatoes are coated and begin to lightly brown, about 2 minutes. Season with the salt and pepper and press the potatoes into one layer in the pan. Cover and cook for 2 minutes without moving them.
Add the Brussel sprouts to the pan and toss again to coat the sprouts. Flatten into a single layer, cover and cook 2 minutes. Toss and press into a single layer again, cover and let cook for 2 more minutes without touching. The potatoes and Brussel sprouts should be getting golden and caramelized. Repeat this process until the sweet potatoes are fork tender.
Add the pecans and toss and flatten again, cover for 2 final minutes. The sweet potatoes and Brussel sprouts should be tender on the inside and crispy on the outside with beautiful caramelization.
Toss in the Swiss chard and cook for one more minute until the chard is wilted. Test for seasoning.
Serve a heaping bowl of hash topped with one or two eggs. Pop the yolk and devour! YUM!
For more delicious recipes check out Pam’s blog www.dishofftheblock.com