We love having an absolutely huge breakfast, and have it almost every day. Last week I remembered a delicious hash that Craig Barbour, of Roots Farm Foods, used to make that he called his “Root Hash”. This is my version of it. I basically used almost every veggie I had in the fridge, which are the same veggies our CSA members have been getting this winter!
Half a pound of breakfast sausage (look for local products from outdoor raised hogs)
One peeled sweet potato cut in small cubes
One peeled turnip cut in small cubes
One onion or scallion diced
A bunch of chopped kale
Salt and pepper
Heat about a tablespoon of olive oil in a skillet
Add all the chopped veggies (except kale) and the sausage
Cook until the sausage is well browned and the veggies are tender. I like to cook it until the veggies are starting to brown.
Add a good sprinkle of curry powder and a little cinnamon.
Add chopped kale last and cook until just wilted.
Finish with some salt and pepper.
While the hash is cooking, fry a couple of over easy eggs.
Serve the hash with 2 beautiful eggs on top, and a side of your favorite veggie. I like this with roasted broccoli or cauliflower or a kale salad. Or veggie out, and add them all!
This simple hash and eggs makes a breakfast that will stick with you, and is loaded with good veggies. It has become a regular in our kitchen!
Eat Your Veggies,