Sunday, January 30, 2011

Winter Veg Trash Hash

My good friend Jill visited over the weekend and in preparation for a spectacular festival of three of my favorite things (Beer, Bourbon, and Barbeque), a carby breakfast base was in order.  This hash seemed to do just the trick since we made it home in one piece after 4 hours of unlimited tastings.

I'm calling this a hash even though it is a vegetarian dish since it's a hodge podge of ingredients with fried potatoes and eggs - perfect for breakfast and so so easy.  I like grating the beets to make it nice and colorful and to mix up the texture a bit (also this way they don't really need to be peeled).  Adobo seasoning is a nice salty and flavorful kick to counter the sweetness of the potatoes and carrots though you can use chili powder or just salt and pepper if you prefer.  A bit of spicy sausage certainly wouldn't be out of place if you're not already prepping for an afternoon heart attack.

Check out this New York Times trend piece for other ideas for how to make your own $2 versions of some swanky $15 city brunch hashes.

Winter Vegetable Hash

Serve 2-4 (depending on how hungry you are)
Total time: 20-30 minutes (Active time 15 minutes)

  • 1-2 tablespoons butter
  • 1 onion, diced
  • 1 medium sweet potato, scrubbed and diced (the smaller the chunks, the faster they cook)
  • 2 small carrots, scrubbed and diced (ditto above)
  • 2 small beets, scrubbed and grated
  • Adobo seasoning or chili powder (or a clove of garlic, big pinch of salt and small pinches of black pepper, cumin, and oregano)
  • 1/2 bunch of greens (kale or beet), tough ribs removed
  • 2-4 eggs (as many people as are eating)
  • Cilantro or green onions for garnish (optional)

Saute onions in melted butter over medium heat in a heavy skillet.  While onions are cooking up, dice the sweet potato (leave the skin on), add it to the pan, and give it a stir.  Cover the pan to keep the heat in while you prep the rest of the vegetables. 

Chop the carrots and add to the pan, along with 1/4-1/2 cup water.  Grate and add beets, adding more water if the mixture looks too dry or starts to get excessively brown.  Cook for 5-10 minutes after the beets are added, or until the sweet potatoes and carrots are tender.  Season to taste with a few shakes of adobo or other spice mixture.

Slice your greens into thin ribbons and mix in when other vegetables are finished cooking, adding more water if the mixture looks dry.  After 2-3 minutes when greens are just cooked, make 2-4 small dents in the hash and crack an egg into each.  Cover the pan and turn heat to low.  Cook another 5 minutes or so until the whites are set but yolks are still runny.  Serve with cilantro/green onions and goat cheese on toast for a touch of class.


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