January 08, 2010

Sweet Potato and Zucchini Hash




RISE AND SHINE!

Uh, I hate that. But this dish makes getting out of bed for breakfast (or brunch if you sleep late sometimes like me) well worth it.

This is from a fabulous cookbook called Moosewood Restaurant Celebrates. It is organized by holidays and other celebrations. It gives great menu and dish ideas perfect for the occasion. This was for New Years Day... brunch.

Sweet Potato and Zucchini Hash

4 c peeled and cubed sweet potatoes (about 2 potatoes)
1 1/2 T olive oil
2 c chopped onions
2 garlic cloves, sliced thinly
1/2 t salt, more to taste
1/4 t red pepper flakes
1/4 t pepper
1 t dried thyme
2 c cubed zucchini
4 eggs

Bring a pot of water to a boil; ease in the sweet potatoes and simmer for 5 to 6 minutes, or until tender but still firm. Drain and set aside.

Warm the oil in a heavy skillet over medium heat. Add the onion, garlic, salt, pepper flakes, pepper and thyme. Saute for 5 minutes. Add the drained potatoes and cook for about 5 minutes, stirring occasionally, until vegetables are tender. Add more salt to taste.

With the back of a spoon, make four depressions, or wells, in the hash. Break an egg into each well, cover the skillet and cook for 4 to 5 minutes on low heat, until the eggs are set and opaque. Serve immediately.

Serves 4.

3 comments:

Christina said...

oooh that sounds delicious!! and i LOVE sweet potatoes..mmm... i'm gonna try that soon!!

Christina said...

I made these today for a brunch with some girls and we LOVED it!!! thanks so much for sharing ;)

Paula said...

I made this for our lunch last Saturday and it was very tasty. I like the brunch/lunch idea instead of breakfast since there is garlic. The sweet potatoes give it a bit of sweet flavor which is always a hit with me. Thanks for the healthy meal idea.

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