APPLE-AND-ROOT-VEGETABLE HASH
Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
- Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
COUNTRY HASH
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chefs days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.
Provided by Susan Feniger
Categories Egg Onion Potato Brunch Dinner Brisket Bell Pepper Rutabaga Chile Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
- Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
- Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
- Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
- Preheat oven to 250°F with rack in middle.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
- Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.
ROOT VEGETABLE HASH
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Provided by Alejandro Junger
Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.
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ROOT VEGETABLE HASH WITH APPLES AND PANCETTA | WITH SPICE
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Cuisine AmericanTotal Time 1 hrCategory BreakfastCalories 348 per serving
- In a large cast iron skillet, add pancetta and 1 tablespoon of olive oil and turn heat to medium low. Cook, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8- 10 minutes. Transfer pancetta to a paper towel lined plate with a slotted spoon.
- Pour off all but 1 tablespoon fat and add remaining 1 tablespoon olive oil and shallots. Cook until softened, stirring occasionally, about 3 minutes. Stir in garlic and thyme and cook another minute.
- Add turnip, sweet potato, rutabaga, apple and red pepper flakes (if using) and season with salt and freshly ground black pepper. Stir to coat in oil, spread into an even layer and reduce heat to low. Cook, stirring occasionally, until vegetables are browned, caramelized and tender, about 35 minutes.
- While hash is cooking, poach the eggs. Fill a large saucepan with 4 inches of water, bring to a bare simmer and add vinegar. Transfer an egg to a small bowl. Slowly stir the simmering water to create a gentle whirlpool, then slip the egg into the center. Cook at a bare simmer for 4 minutes for a firm white and runny yolk or 5 minutes for a soft but set yolk.
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