Mushroom and Sweet Potato Hash
We love a good “kitchen sink” hash in our house! It’s a great way to use up all the odds and ends in your fridge and turn it into something delicious! We don’t limit our hash’s to breakfast, we love them for dinner too! They’re easy, quick and delicious! Hope you enjoy this sweet and savory dish!
Prep time: 15 minutes // Cook time: 15 minutes // Total: 30 mins // Serving size: 4
Ingredients / Equipment:
1/2 lb mushrooms, sliced
2 sweet potatoes, diced about 1/2 inch
1 yellow onion, sliced
3 stems of kale, chopped
1 yellow zucchini, sliced
2 gloves garlic, minced
2 TBSP EVOO
1/2 lb ground beef
4 farm fresh eggs
Harissa or paprika
Cast iron skillet
Instructions:
Brown your sweet potatoes in your skillet. After a few minutes, add the onion and saute until the onions are tender and the sweet potatoes have a nice crust on them. Next, add your zucchini, mushrooms and garlic and cook down for 5 minutes. Add your kale and cook down a smidge more until its slightly wilted. Remove from skillet and place into a bowl.
Next, you’re going to brown your ground beef for 3-5 minutes. Once beef is browned, return your hash mixture back into the skilled. Add in your seasonings at this point. We used a harissa mix that we made that has harissa, garlic, onion powder and chipotle. Cook all together so your seasoning is evenly dispersed.
Finally, fry up your eggs however you’d like them! We are fans of runny yolks over here so that’s how we roll.
For plating, put your hash mixture down, egg on top and garnish with whatever herbs you have on hand. We used cilantro!
Notes:
Can be made vegetarian without the beef!
Use whatever you have on hand! Have fun and be creative! Hash’s are really fool proof!
There will be additional hash mix left over. Refrigerate for 3 days and reheat and top with fresh eggs!
We have a fun announcement!
We just launch a line of Food Pun Greeting Cards!
Check them out in our shop!
Commissioned by our favorite local designer, printed on recycled paper in the US!