Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year. Although hash is traditionally made from corned beef, today's more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful.
Hash basically means "A course mixture of ingredients, meat or vegetables". We tend to stick to liquids for breakfast, leaving carbohydrate rich meals for the later part of the day. With that being said, hash is usually our go-to Sunday brunch side and is always cooked in our Griswold cast iron pans.
Overly browned bits are one of my favorite parts about this dish. The slight bitterness that comes from a little overcooking marries well with the sweetness of the winter vegetables. Depending on my mood that morning, I will season the vegetables with fresh herbs like rosemary, thyme, or parsley. Sometimes, I will add a touch of spice from cumin, fennel, and even cinnamon. Hot sauce or chili pepper relish is an absolute must, as it adds the perfect amount of flavor and heat to the sweetness that is brought out in the vegetables.
When it comes to breakfast, what's your go-to meal? High fat or high carb to get your motor running and sustained? Leave a comment down below and let me know how you love to start your mornings.
Winter Vegetable Hash
serves 3-4 as a small side
- 1 leek, white section sliced thin, green tops reserved for stock
- 6 cups medium diced winter vegetables: carrots, squash, turnips, rutabaga, celeriac, sweet potato
- 4 garlic cloves, sliced or minced
- 2 teaspoons chopped rosemary
- 2-4 eggs, from happy hens
- sea salt to taste
- 1 avocado, cut into chunks
- 2 tablespoons chopped scallions
First, prep your vegetables. Peel and de-seed as needed then chop your vegetables. Small to medium sized dice is best and will cook the fastest.
Next, heat a 10-12 inch skillet with a few tablespoons of ghee or rendered lard. Once hot, add the leeks and cook until soft, about 3-4 minutes. Add the vegetables, stir to combine, then cook over medium high, stirring occasionally until soft.
By not overcrowding the pan, you allow the vegetables to stick and caramelize a bit, leaving a slight bitter taste to the already sweet vegetables. There is a fine difference between browning and burning, so be mindful during the cooking process.
After about 15 minutes, your vegetables should be well cooked. At this point you can drop up to 4 eggs into the large skillet then toss into a preheated 350°F oven, or cook the eggs separately. I like to leave the eggs a bit runny so that the creamy yolk makes a bit of a sauce for the vegetables.
Taste the vegetables, season as needed with a sprinkle of sea salt then serve with the eggs and a side of avocado. Pour a tall cup of coffee and you are good to go!