Wednesday, November 16, 2011
Autumn Vegetable Hash
Oh, easy weeknight meals, how I love you lately. Especially when I can have breakfast for dinner. If I didn't know that it would be so bad for my health, I would probably eat eggs at every meal. Fried, scrambled, poached, omelets, frittatas, hard boiled, quiches...Love them. One way I can trick myself into thinking I can eat eggs more often than I probably should if by pairing them with lots of vegetables.
When I make eggs I often pair them with a lot of greens. But sometimes for dinner I want something a little heartier.This time I opted for a mixture of potatoes and butternut squash with some kale tossed in. I've also made this with potato, carrot and sweet potato.
The cooking method for this is a bit different than my normal hash recipe. Rather than everything being pan-cooked, the potatoes and squash are par-boiled to speed cooking. You have a substantial, healthy meal in a little less than a half an hour. With an egg on top. I chose to fry it (an egg while from making this plus a medium egg), but poaching is an equally valid option. Add a piece of toast or a small salad and you have a fantastic meal.
Autumn Vegetable Hash
Adapted from The Big Book of Vegetarian
1/2 c chopped fingerling potato
1/2 c chopped butternut squash
1/2 T butter
1/2 a small red onion, chopped
1 large clove of garlic, chopped
1/4 red bell pepper, chopped
freshly ground black pepper
1/4 t ground sage
1/2 t dried rosemary
1/2 t dried thyme
2-3 big kale leaves, chopped
1 large egg
Bring a medium sized sauce pan full of salted water to a boil. Add the potato and squash, cook for about 3 minutes, drain (if you're poaching the egg, you should remove the veggies with a slotted spoon).
Melt the butter over medium heat in a large cast iron skillet. Add the onion, garlic, and red pepper. Sprinkle with salt and pepper. Cook for a few minutes, add the herbs. Continue to cook for about 5 more minutes, until the onions have softened. Add the potatoes and squash. Cover and cook for 5-10 minutes, stirring occassionally, or until the potatoes and squash are both softened and beginning to take on a bit of color. Add the kale and cook a minute or two more, or until it's beginning to wilt a bit. Remove from heat and taste to adjust the seasoning.
While the squash and potatoes are cooking, poach or fry the egg. Serve the hash topped with the egg.
Serves 1 hungry person, with a bit left over.