Sunday, April 27, 2008

Vegetarian Sweet Potato Hash

Vegetarian Sweet Potato Hash

Vegetarian Sweet Potato Hash

Dan hosted a brunch in Bloomfield this morning. Since he was making french toast, I decided to bring something savory. I decided to use a Sara Foster hash recipe and make it vegetarian friendly. I have posted the original recipe below, but I will warn you that I barely followed it.

I woke up early and prepped the ingredients with an unfortunately dull chef's knife. I was doubling the recipe and noticed that my skillet was way too small, so I decided to cook the components separately.

I cooked the onions and peppers and transferred them to a large roasting pan. I should have added more oil; there wasn't enough when I added the veggie sausage and it sortof crusted on the bottom of the pan. Everything was overheated and scorching.

Dismayed, I switched skillets and left that one to soak. I cooked the potatoes, which didn't brown nearly as nicely on the non-stick surface. In the end, I put it under the broiler until everything looked crisp and brown.

I guess I haven't sauteed anything in a very long time. I usually stick to roasting, broiling, and boiling. Everything turned out okay though! The hash was a delicious, lighter alternative to typical brunch dishes. I'm glad I made it, even though the cooking process was a little frenetic.

The brunch was great. There was challah french toast, granola and yogurt, fruit salad, vegetarian bloody marys (sans vodka), potatoes, apple rum raisin bread, lemon cookies, lemon madeleines, a frittata, orange juice, homemade gingerale, and coffee.

Vegetarian Sweet Potato Hash
adapted from Sara Foster's The Foster's Market Cookbook
serves 4

1 sweet potato, peeled and diced
1 tbsp unsalted butter
2 tbsp olive oil
1 red onion, chopped
1 red bell pepper, cored, seeded, and diced
1 pound vegetarian sausage (or skinless cooked turkey breast)
Salt and freshly ground black pepper, to taste
4 large eggs
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley

1. Place the diced potatoes in a saucepan and add enough water to cover by 1 inch. Bring to a boil and cook 3 to 4 minutes, until the potatoes are just barely tender; they should still be firm and hold their shape. Drain well and set aside.

2. Heat the butter and 1 tbsp olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, 4-5 mins, until light brown.

3. Add the potatoes and cook 6-7 minutes, stirring occasionally, until potatoes are crispy. Add the remaining olive oil and the soysage/meat/etc. Season with salt and pepper and cook 1 to 2 minutes more, stirring occasionally.

4. Make four 3-inch holes in the hash and break an egg into each hole. Reduce heat to low, cover, and cook 4-5 minutes, until the eggs are cooked to the desired degree of doneness. Sprinkle with the chives, parsley and additional salt and pepper, if desired. Use a spatula to divide into portions and serve immediately.

Variations: Use chicken, smoked turkey, smoked trout, or sausage. Substitute red potatoes, yukon gold, or other potatoes and try other peppers instead of bell peppers.


Aran said...

Healthy and delicious!!

Bob said...

Vegetarian sausage? I've never heard of such a thing! I love sausage but I hate eating fatty pork, I don't digest it very well.

Do you have a suggestion for a particular brand to look for?

Lisa Campbell said...

Hi Bob-

My personal favorite is a product called "Gimme Lean"

It comes in a round, sausage-like log.

Bob said...

Good stuff, I'll try and pick some up when I get home.

jd said...

Mmmm - that looks lovely!

Sweet potatoes make everything better, don't they?!