Medley 'O Roots Hash
The idea for this post started with a great breakfast idea for feeding your lovely holiday guests. But, then, we don't stop thinking when it comes to food and quickly we wondered whether we should highlight that this could be the solution to tired and boring side dishes of yesterday. Did it end there? Of course not. What about a feature on comfort food, how to get more vegetables or even the biodiversity of root vegetables. Okay, yes, we would benefit from finding other hobbies, but the point is that this idea has versatility that can take you wherever there are gaps in your well balanced life.
Do you like it when your flavours all mix together or do you wish you could still use those plates for kids that are divided into their own little sections? Well, you can have it anyway you would like, but this hash does lend itself well to the mixing of flavours. Today we will suggest cooking eggs right on top (one dirty pot - that is it!) but you could also serve this as an 'under dish' which is a side dish served under your main rather than beside it. Whatever your meat or meatless main dish is, just serve her right on top of a plate of hash and discover new flavours every time.
Today we relished in the local fall root vegetables that are a plenty. What a great way to try something new and create a mix of high and low fibre starches to create a balance when it comes to nutrition, texture, flavours and a heartiness that you just can't get in a potato only hash. Thanks to Poplar Bluff, Hotchkiss and Broxburn Farms, this dish can also be made pretty close to home.
You can use whichever roots that you would like. We used orange and white flesh sweet potatoes, a couple local varieties of potatoes, beets and onions. Other roots like turnips, kohlrabi, rutabaga, carrots, parsnips (etc.) could also be used. The measurements are rough and there is very little room for error and lots of space for creativity.
The combination of cooked and raw ingredients gives a freshness to this hash. We chose to top it with finely diced red pepper and fresh oregano and rosemary. Green onions or hot peppers would also be great including a mix up of any fresh herbs or micro greens that you like.
To make this a great breakfast for guests, you can chop all of your roots the day before. The hash also tastes great reheated on the stove the next day.
Medley 'O Roots Hash with Slow Cooked Eggs
3 cups of a mix of 3-6 different root vegetables, washed and cut into 1/2 inch cubes (peeling not necessary - enjoy the fibre!) - see above for suggestions
1/2 onion for every 3 cups of roots
2 TBSP butter, ghee or oil with high smoking point, divided
1/2 cup finely diced fresh toppings for every 3 cups of roots - see above for suggestions
salt and pepper
5 eggs for every 3 cups of roots, check out our past post all about choosing eggs and how to keep their choline intact
Preheat your oven to 350 degrees F. Heat a large cast iron skillet or oven proof pan on the stove to medium high heat. Add 1 TBSP of butter or ghee to the pan being careful not to let it burn. Add all of your diced roots and onion and season well with salt and pepper. Sauté for 10 minutes stirring only occasionally. Add the second TBSP of butter, stir to melt and put the pan right into the oven, uncovered, for 20 minutes and just leave it unstirred so that the roots get crispy on the outside.
If you are proceeding with the eggs, take your pan out of the oven, without stirring, and crack 5 eggs on top with space between each egg. Put the pan back in the oven for 5-7 minutes depending on how you like your eggs. They cook slowly leaving the yolks silky smooth. If you are not using the eggs, just leave your pan in the oven for another 5-7 minutes to complete the cooking and crisping up of the roots.
Top with freshly ground pepper and sprinkle on all of your fresh stuff and enjoy!
Recipe, post and photos courtesy of Amy Buckman, Community Ambassador, Amaranth Whole Foods Markets.