After eating all of that awesome food from the Foodbuzz Festival, we craved something a little more on the healthful side. I guess you could say that we
overindulged on everything in the [cook]book: from desserts to dinner, from cocktails to appetizers and everything in between I think we ate our weight in food covered it all. At least the majority of the tastings were small-portioned, however 60+ small portions equals just about 10 large meals…so, it looks like on Saturday at the Taste Pavilion, we ate about 10 large meals in a 3 hour period of time….with the Gala dinner to follow.
And I don’t regret one bite of it!
However, a hearty but healthy dish was necessary. So, Lauren and I did our bodies a favor and trekked to the grocery store after the longest day of traveling, working and trying not to nod off and our desks, and acquired the fresh ingredients to create this savory and slightly sweet hash.
This two-pan wonder…
…becomes this, in no time!
Seriously, I think hashes are the greatest comfort food. And this version is surely no exception!
Sweet Potato Hash ‘n Eggs
2 cups butternut squash, cubed
3 cups yams/sweet potatoes, cubed
1 cup carrots, halved and cut into ½-inch rounds
½ cup yellow or red bell pepper, diced
1 cup onion, diced
1 cup zucchini, halved and cut in ½-inch rounds
1 cup brussel sprouts, halved
3 cloves garlic, minced
½ tsp dried rosemary
½ tsp fennel seed
1 tsp paprika
1 Tbsp herbs de province
½ tsp black pepper, plus extra for eggs
¼ tsp salt, or to taste
2 Tbsp olive oil
4 oz. light feta cheese, crumbled
Fresh Parsley, for garnish
Hot sauce, to taste (optional)
Cut squash and sweet potatoes/yams in 1 inch rounds and place in a glass bowl, covered with a plate, and microwave for about 6-7 minutes, or until tender when poked with a fork. Transfer to a cutting board and let cool slightly before cubing them. Halve the brussel sprouts, add them to the glass bowl, cover and microwave for about 3 minutes.
Meanwhile, heat olive oil in a large sauté or cast iron pan and add the onions, garlic, and bell pepper. Let cook down for about 5 minutes. Add the carrots and cook for 3 minutes. Add the sweet potatoes/yams, butternut squash, brussel sprouts, zucchini, and spices and cook for about 7-10 minutes, or until all veggies are tender, but not too soft, stirring occasional so the bottom doesn’t burn. Remove from heat.
In a separate small pan, melt a small bit of butter and crack one egg; sprinkle with pepper and cover. Cook until desired yolk texture, about 2 minutes. Set aside and repeat for all eggs.
Plate individual portions, top with a fried egg, sprinkle with a portion of the crumbled feta and garnish with chopped parsley and dashed with hot sauce.