Breakfast Hash

Hearty, filling, satisfying…all words that sum up hash. A hash has no rules or regulations. You just saute a bunch of veggies and/or meats and finish with eggs and cheese. You could pretty much add anything to a hash–literally all veggies work. Hash is perfect for leftovers and is a really quick way to make a brunch for a crowd. Hash pretty much has all the breakfast components in one skillet. I make mine with crispy sweet potatoes along with mushrooms, chard and jack cheese. And that’s just to name a few ingredients

Ingredients:

  • 2 medium sized potatoes, peeled
  • 1 small sweet potato, peeled
  • ½ tb finely chopped rosemary
  • 3 tbs oil, split
  • 1 bell pepper
  • 4 cloves of garlic
  • 2 Thai chiles
  • 5-10 crimini mushrooms
  • 1 zucchini
  • 1 small red onion, chopped
  • handful of frozen corn
  • 1 large Swiss Chard
  • 1 small carrot
  • 5 eggs
  • ½ cup jack cheese + more to top
  • Cilantro to garnish
  • Sliced scallions to garnish

Procedure

  • Chop up all the veggies into similar sized pieces-about 1 cm. Thinly slice the thai chili, garlic and the scallions. Finely chop the swiss chard ribs
  • Boil the potatoes and sweet potatoes for about 5 minutes
  • After 5 minutes add the carrots and continue cooking until the potato are fork tender
  • Heat up 2 tbs oil in a 10 inch skillet and saute the potatoes and carrots until crispy on all edges
  • Remove the potatoes and carrots and add the rest of the oil into the skillet
  • Sautee the rest of the veggies and when cooked, add the potatoes and the swiss chard leaves
  • Cook for 1-2 minutes and season with salt and pepper
  • Mix in the jack cheese off the heat and top with the eggs
  • Sprinkle the top with more jack cheese and bake at 400 degrees F for 10-12 minutes
  • Garnish with the scallions and cilantro and serve hot

Chef’s notes: 

  • When you add the boiled potatoes and carrots to the pan, saute them for the first minute. This will rough up the edges and they will go really crispy. 
  • Swiis chard ribs are way more fibrous than the other veggies so finely chop them before you cook them

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