Breakfast Hash
/I think its important to know how to cook without following a recipe step by step. Recipes can be restricting and also intimidating. A hash is a great place to get your creative juices flowing without much risk. Breakfast hash is EXTREMELY versatile and difficult to mess up. As always, if you’re stuck, shoot me an email and I’ll be happy to help you along. I’ve left you some flavor combinations below but don’t let me hold you back.
Hash Basics
Bring butter, ghee or animal fat to medium heat in your favorite skillet
Toss in hearty veggies like: potatoes, parsnips or beets + additional spices
Cook on low heat covered for five minutes
Add your choice of onions/shallots/fennel/spices and stir in a couple splashes of liquid to keep veggies from sticking (I like to use bone broth or vinegar like red wine, apple cider or balsamic). This allows your harder veggies to soak up these yummy flavor as they soften. its important to not cook potatoes too quickly otherwise the outside will burn and inside will still be hard. Also vinegar will give your veggies a delicious glaze.
Once softened, add in your more delicate veggies like; cauliflower, broccolini, cabbage cook on medium/high until golden brown. (I like to add a few (or more than a few) cloves of minced garlic towards the end to avoid burning. Getting your potatoes crispy and your veggies golden brown is key. Otherwise you got a veggie mush on your hands which is no fun.
Add in any additional greens to cook gently for one minute while you add salt and pepper too taste.
Toppings: eggs, sausage, goat cheese, smoked meats, tempeh, chimichurri, fermented sauerkraut or kimchi.
Variations
Fennel and Spinach
Red Cabbage, dill and smoked whitefish
Sweet Potatoes and Broccolini
Red Onion, Romanesco, purple potatoes
Kale and mushroom
Tempeh, sweet potatoes and chard
Red pepper, potatoes, avocado and spinach