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Friday, December 27, 2013

Winter Vegetable Hash with Fried Eggs

Winter Vegetable Hash with Fried Eggs

Move over sweet potato hash, there’s a new hash in town that, no offense, blows yours out of the water! I mentioned this particular dish when I talked about our brunch at Hot Suppa! in Portland, Maine, and since then it’s pretty much become a weekly staple in our house. By the time I finally took pictures of it, we'd already eaten it probably ten times. We eat it for breakfast, lunch, or dinner, sometimes making it on the fly and other times chopping vegetables a few days ahead of time so that we’ll be ready when the craving strikes. 
Pin Itwinter vegetable hash with fried eggs
After loving on beets for so long but still not making them at home very much, we’re finally realizing they aren’t at all difficult to make at home. Sure, roasting them can be a bit of work (still worth it!), but in the case of this hash, you just peel, chop, and sauté with the rest of the veggies. We made some changes from the original, using sweet potatoes instead of red, butternut squash instead of kabocha, but the end result is still the same: a colorful meal, amplified by the presence of fresh herbs, that is best when drippy in runny egg yolks! 
hash with eggs
I’ll stop gushing, but really, go make this...especially if you're like me and need to get some nutrients that don't come in Christmas cookies!!

One Year Ago: Individual Chocolate Peanut Butter Trifles and Black Beans & Rice with Chicken and Apple Salsa
Two Years Ago: Taste Cocktail Bar and Zucchini Parmesan
Three Years Ago: Baked Potato Soup and Giant S'mores Cake

Winter Vegetable Hash with Fried Eggs
inspired by Hot Suppa in Portland, ME

-2 tbsp olive oil
-2 sweet potatoes, chopped into 1/2-inch pieces
-2 cups peeled butternut squash, chopped into 1/2-inch pieces
-2-3 medium-sized beets, peeled and chopped into 1/2-inch pieces
-6-8 cups curly kale, chopped into small pieces
-1 tbsp fresh rosemary, chopped (can substitute dried herbs)
-1 tbsp fresh thyme, chopped (can substitute dried herbs)
-fried eggs, for topping

1. Heat olive oil in a large skillet over medium-high heat. Add chopped sweet potatoes, butternut squash, and beets and saute for 15-20 minutes, until beginning to soften.
2. Add herbs and kale, tossing to combine. Continue to cook until kale wilts (cover pan if necessary). Season with salt and pepper.
3. In a separate skillet, cook eggs as desired. Spoon hash onto plates and top with eggs.