Guest post by Jeannette Ordas of Everybody Likes Sandwiches
Chop up some vegetables, fry up a couple eggs and call it breakfast. Better yet….call it dinner and everyone's happy. I don't know what it is about this meal, but it's one of my husband's favourite thing to eat. I think it's the eggs on top. Put a runny egg on it and you've not only added protein, but a silky sauce to boot.
A vegetable hash is something I make often - it's an easy way to clear out the fridge and get a tasty meal in return.You need at least one potato to make a really good hash, but throw in a yam and a sweet potato and all of a sudden it's like autumn in your skillet. Add in a few brussels sprouts and an apple (yes, an apple) you've just taken autumn to the max!
Autumn Vegetable & Apple Hash
3 baby potatoes or 1 regular sized tater, dice
1 yam, peeled & diced
1 sweet potato, peeled & diced
1 cup brussels sprouts
1 tablespoon olive oil
1/2 onion, diced
1 apple, diced
3 cloves garlic, minced
1 jalepeno, minced, seeds removed & discarded
fresh rosemary sprig, stem removed & leaves chopped
kosher salt
freshly ground pepper
2-4 eggs depending on how many eggs you'd like to eat
Add the diced potatoes, sweet potatoes and yams into a pot of boiling water and let simmer until tender, about 10-15 minutes. Drain & set aside.
While the taters are cooking, peel off the outer leaves from the brussels sprouts and trim the root. Discard the ugly bits. Roughly chop the sprouts so that they're quicker to cook & also so that there is more area for the caramelization to come.
Heat oil in a large heavy skillet and add in the onions, stirring around until they get soft, about 3 minutes. Add in the sprouts and let them sauté for a couple minutes before adding in the diced apple, garlic, jalepeno along with the cooked potato mixture. Let the mixture caramelize which basically means they'll get nice and brown, just don't let the vegetables burn. This should take 8 minutes or so, gently flipping the vegetables over at the half way mark. Sprinkle with fresh rosemary and a little salt and pepper.
Fry or poach your eggs, trying to keep the yolks runny, if that's your thing (and it really should be your thing). Divide the hash onto 2 plates and top with an egg or two. Serve and eat up the best of autumn.
Visit Jeannette Ordas online at her food blog, Everybody Likes Sandwiches as well as her papergoods project, The Beautiful Project
Chop up some vegetables, fry up a couple eggs and call it breakfast. Better yet….call it dinner and everyone's happy. I don't know what it is about this meal, but it's one of my husband's favourite thing to eat. I think it's the eggs on top. Put a runny egg on it and you've not only added protein, but a silky sauce to boot.
A vegetable hash is something I make often - it's an easy way to clear out the fridge and get a tasty meal in return.You need at least one potato to make a really good hash, but throw in a yam and a sweet potato and all of a sudden it's like autumn in your skillet. Add in a few brussels sprouts and an apple (yes, an apple) you've just taken autumn to the max!
Autumn Vegetable & Apple Hash
3 baby potatoes or 1 regular sized tater, dice
1 yam, peeled & diced
1 sweet potato, peeled & diced
1 cup brussels sprouts
1 tablespoon olive oil
1/2 onion, diced
1 apple, diced
3 cloves garlic, minced
1 jalepeno, minced, seeds removed & discarded
fresh rosemary sprig, stem removed & leaves chopped
kosher salt
freshly ground pepper
2-4 eggs depending on how many eggs you'd like to eat
Add the diced potatoes, sweet potatoes and yams into a pot of boiling water and let simmer until tender, about 10-15 minutes. Drain & set aside.
While the taters are cooking, peel off the outer leaves from the brussels sprouts and trim the root. Discard the ugly bits. Roughly chop the sprouts so that they're quicker to cook & also so that there is more area for the caramelization to come.
Heat oil in a large heavy skillet and add in the onions, stirring around until they get soft, about 3 minutes. Add in the sprouts and let them sauté for a couple minutes before adding in the diced apple, garlic, jalepeno along with the cooked potato mixture. Let the mixture caramelize which basically means they'll get nice and brown, just don't let the vegetables burn. This should take 8 minutes or so, gently flipping the vegetables over at the half way mark. Sprinkle with fresh rosemary and a little salt and pepper.
Fry or poach your eggs, trying to keep the yolks runny, if that's your thing (and it really should be your thing). Divide the hash onto 2 plates and top with an egg or two. Serve and eat up the best of autumn.
Visit Jeannette Ordas online at her food blog, Everybody Likes Sandwiches as well as her papergoods project, The Beautiful Project
