Veggie Hash – taking breakfast to a new level!
Most Sundays when my son is in town, if he’s not already going with a friend, he will call to see if my husband and I would care to join him for breakfast at his favorite spot. Inevitably he orders the same thing, the Veggie Hash.
I love vegetables but quite frankly I’m not a huge fan of brussel sprouts, an ingredient in the Veggie Hash. I don’t mind them at dinner, but don’t feel like having my stomach get upset first thing in the morning.
A couple weeks ago I joined him for breakfast and he practically insisted I order the Veggie Hash – I couldn’t do it! Ever since that morning I’ve been thinking about how obsessed he is with this dish and how silly I’ve been not to try it. I’m usually game for most dishes, so why not this time?
This afternoon I tried to recreate the Veggie Hash, but changed a few ingredients I felt would improve the flavor. The Veggie Hash at Half & Half is made with onions, potatoes, brussel sprouts, spinach, and topped with 2 sunny side up eggs. My version would have onions, sweet potatoes (which are high in beta carotene among offering other health benefits),
brussel sprouts, tomatoes, spinach, and topped with 2 sunny side up eggs. I also made a second version topped with a poached egg, and drizzled with a balsamic reduction.
The result: A rustic dish that totally satisfied my body and sustained me straight through to dinner. Now I understand why my son raves about this combination of ingredients.
Half & Half serves their Veggie Hash in a Cast Iron skillet, so I did as well.
I had two 6 1/2-inch round Cast Iron skillets. One I cooked all the ingredients in the skillet, but topped with 2 eggs at the end, and finished them off in a 425F degree oven for approximately 10 minutes, until the whites were cooked, and yolks firm, but still runny.
The second batch I sauteed onions in the skillet, and roasted potatoes and brussel sprouts in the oven drizzled with extra-virgin olive oil. Then when done added those to the skillet, adding in tomatoes and spinach until wilted, and bright green. To finish I topped the hash with a single poached egg drizzled with balsamic reduction.
Both were very tasty, however, I preferred the first batch cooked entirely in the skillet and finished off in the oven. It tasted more rustic and flavorful. Plus, I opted to drizzle balsamic reduction on this batch as well, taking the Veggie Hash right over the top. The balsamic reduction was the icing on the cake, so to speak!
This dish is ideal for breakfast, brunch, lunch, or dinner. If serving a crowd then use a larger cast iron skillet or simply roast the ingredients in the oven, finishing the dish by sectioning off batches and topping with an egg.
Whether you poach the egg or roast it in the oven, both are pleasing to the palate. You decide!
More on poaching in another post……………………
Taking breakfast to a new level that nourishes and sustains you through the day. Who says brussel sprouts are just for dinner?
- 1/3 cup yellow onion, diced
- 1 cup sweet potatoes, peeled, 1/2-inch cubes
- 8 brussels sprouts, cut in half
- 12 baby tomatoes, sliced in half
- 2 handfuls of fresh spinach, divided
- 4 eggs, divided
- extra-virgin olive oil
- Salt & Pepper to taste
- Balsamic Reduction (homemade or store bought)
- 2 Cast Iron skillets, optional
- Preheat oven to 425F degrees
- Add a tablespoon of olive oil to the skillet and heat. Once heated add onions and saute 2 minutes.
- Add potatoes and brussel sprouts, sprinkle lightly with salt & pepper, cooking for 4 minutes on medium heat, or until a knife can be inserted easily into a potato.
- Add spinach and tomatoes stirring until spinach turns bright green.
- Carefully add two eggs over the top of the hash and place in the oven. Bake for approximately 10 minutes or until the whites look done and yolks are still loose.
- Remove from oven and serve straight from the skillet.
Both skillets can be prepared ahead then placed in the oven at the same time once eggs have been added on top of the hash.