Healthy Hash
This is definitely a breakfast, brunch, or “brunner” favorite! Having grown up in New England for most of my life, a good hearty hash was most definitely a breakfast staple when cooler weather approached. I’ve always loved the concept behind a good hash: take whatever you have left over in your fridge and revive it by crisping it up in a hot cast iron skillet. The congruence of flavors from various ingredients that wouldn’t necessarily go together any other time, seem to work well every time. My twist on the traditional hash recipe that’s, typically made with corned beef, onions, and potatoes is just as delicious. Bonus: you know you’re eating something that’s good for you and won’t leave you feeling bogged down.
Ingredients
2 medium sweet potatoes, peeled and cut into a fine 1/4″ cubes
2 shallots, finely sliced
1 red bell pepper, cut into a fine 1/4″ cubes (optional)
2 – 3 cups fresh organic kale or frozen (works well)
1.5 tsp paprika
Pinch red pepper flakes or a few slices of jalapeño
Kosher salt
Freshly ground black pepper
4 organic pasture raised eggs
Extra virgin olive oil
Ghee (optional)
Preparation
Pre-heat oven to 400 degrees. The key is to cook the sweet potatoes and kale separately so that they crisp up well.
Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper.
Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes. Remove from pan & place into a bowl.
If using frozen kale (so quick and easy!), heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.
Add 1 tbsp olive oil or ghee and kale and red bell pepper into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
As the hash is finishing up cooking, make 4 “nests” in it & crack open eggs into each cavity one at a time. Place skillet in oven. The eggs are done cooking once the whites are just set (the yolk will still be runny).
Divide the hash among four plates, topping each one with chopped green onions, freshly ground pepper & drizzle with some sriracha (completely optional) Buon appetito!
my absolute favorite skillet to cook in is cast iron. there are many benefits to cooking in a cast iron skillet, but my main ones are that:
~If seasoned properly, they’re naturally non-stick
~they’re virtually indestructible
~ they’re easy to clean
~ they hold heat longer as well as an even cooking temperature
