22 May 2015

A month of brunches: week 4

This hash can serve as a complete meal, or it can be supplemented by eggs or a meat of your choice.  You can chop it all up in a food processor and make patties out of it or keep it chunky, and you can fry it up in a pan or roast it in the oven.  So, there's plenty of time to make Bloody Marys and visit with your guests.  Oh, and it also keeps and reheats well.  But don't use Chef Mike--he'll just make it all soggy.

Sweet Potato Hash

Serves 4

2 medium sweet potatoes, peeled and diced
8 oz. white mushrooms, thickly sliced
1 yellow onion, diced
1 garlic clove, minced
1 Tbsp coconut or olive oil
2-3 cups of spinach or kale
1 medium apple, diced
1 tsp ground cinnamon (optional)
1 handful of walnuts or pecans
Salt and freshly ground pepper (to taste)
hot sauce for serving

Heat a dry, large skillet over medium-high heat and toast the nuts, stirring constantly until they are brown and fragrant.  Set aside.

Lower heat to medium, wipe out the skillet, add the oil, and return to the burner. Add the onion and cook, stirring occasionally, until it begins to soften.  Add the sweet potatoes and mushrooms, season with salt, and cook until potato softens, about 10 minutes.  Add the garlic, greens, apple, and cinnamon and cook until greens are wilted and apple is soft. Season with salt and pepper, and sprinkle with the toasted nuts.  Serve warm with organic eggs, chicken, sausage, nitrate-free bacon, or another source of protein if desired..