July 04, 2016
Fresh Tomatoes, Breakfast, Comfort Food,
Dinner, Lunch, Main Dish, Side Dishes, Dairy, Cheese, Eggs, Vegetables, North American, Budget-Friendly, One-Bowl Does it!, No Refrigeration, Quick Meals, Small Batch Cooking, Brunch, Summer, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Heart Healthy, Vegetarian, Cooked Chicken or Beef, Spring more
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"This is a perfect summer vegetarian hash recipe (because of local and home gardens this time of year). Now, if you have those 'MEAT' lovers in your house; you could always add a little bacon. But, personally, I think there is plenty of flavor without it. And, of course it is topped with fried eggs and cheese. Honestly, you won't miss the meat. Serve as is, for breakfast or lunch; or, add a salad and fruit for a nice dinner. This will serve 4-6 people, depending on whether it is served as a side dish, or main course; and, what else you plan to serve with it."
Cauliflower ... The cauliflower needs to be blanched first. Now, I do this in the same pan I make the hash in. Simply add the florettes to a deep saute pan; and, enough water, to almost cover the cauliflower. Cover, bring to a boil; then, reduce to medium heat - cook, just until slightly tender (about 3-4 minutes). At this point, you don't want them too soft.
Pour out the water, then; add 1-2 teaspoons (about 1/2 tablespoon) of the olive oil to the pan, and bring to medum high heat. Saute the cauliflower until you get a nice char or brown on the cauliflower. Don't stir it too often; let, it get a nice char before stirring it. It should take about 3-4 minutes. Then, transfer the cauliflower to a small plate or bowl - you will add it back in later. Cover to keep warm.
Potatoes ... To the same pan with another 1-2 teaspoons of olive oil; add the potatoes. Saute until golden brown; approximately 4-5 minutes. Once they, are browned; transfer them to the bowl with the cauliflower. Again, keep covered.
Vegetables ... In the same pan again; add any remaining oil; and, add the onion, red/green bell pepper, jalapeno, garlic, and red pepper flakes. Saute 2-3 minutes until slightly tender. Next, add the tomato, zucchini and summer squash; and cook 3-4 minutes.
Add the cauliflower and potatoes back in, as well as the herbs; and season with salt and pepper if needed. Mix until everything is combined; and cook just a minute, until everything is heated through.
Finish ... Add the goat cheese (Feta can be used too); and, mix until combined with all the vegetables. Then, make small indentations in the hash; and add the eggs. Usually my cast iron pan holds 6-8 large eggs; or, 4-6 extra large eggs. It just depends on the pan you are using. Season the eggs with salt and pepper.
Now, if the pan seems dry at any time; you can always add a bit more oil to saute the vegetables (the type of pan you use can alter the amount of oil needed); and, before adding the pan to the oven; you can add a bit of chicken broth to the pan (just a little). However, if using a good cast iron or heavy oven proof pan; you shouldn't need to add any broth. I prefer not to add too much oil or broth; as, I like to get a nice crust on the vegetables on the bottom of the pan.
Bake ... In a 375 degree oven, middle shelf; for 8-12 minutes until the egg whites are set - and, the egg yolks are to your liking. I happen to like a nice 'runny' egg. Again, the pan will play a part in depending how long the eggs will need to cook. With 6-8 eggs; it takes approximately 10 minutes, for the whites to set - and, the yolks to be runny.
Serve and ENJOY! ... Family style, right on the table. Don't forget to garnish with fresh chives and, I have to add some hot sauce to my plate. As mentioned ... it makes a great breakfast, brunch, lunch; or dinner. And, it is a great meatless dish as well. You can always serve any meat on the side - for those meat lovers. And, a nice fruit or green salad makes this a complete meal.
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