As a kid, when I heard that hash was being served for breakfast, I ran as far and as fast as I could (I am not kidding). Coming from Philadelphia, the birthplace of scrapple, my mother made hash that was full of some wild and pretty unpalatable things. Looking back, it was those long mornings at the breakfast table (after being found hiding outside) that made me swear off hash for decades.
Fast forward 30 years to a friends wedding in LA. Bob and I had snuck away for a quiet breakfast together before diving back into the festivities. The chef had prepared a tasting menu, using fresh, local foods to recreate some of the old breakfast favorites. Hash was one of them. But instead of being the “mystery meat” hash that my mother used to make, it was full of crisp roasted veggies and fresh herbs. I have been a hash fan ever since.
Since having my a-ha hash moment, I have tried out different combinations. The great thing about hash is that it is VERY forgiving. Whether it’s veggie-only or combined with a favorite sausage, it makes for a perfect hearty breakfast alternative (no hiding outside required).
1 1/2 tablespoons olive oil
3 cups sweet potato, cut in ½” cubes
1 tablespoons unsalted butter
1/2 small sweet onion, finely chopped
1 1/2 cup pre-cooked turkey sausage, cut in ½” cubes
1 ½ teaspoon fresh thyme, finely chopped
1 ripe avocado, halved & thinly sliced
4 -6 eggs, poached
sea salt & freshly ground pepper
- Preheat the oven to 400 degrees.
- Toss the olive and sweet potatoes together in a large bowl. Sprinkle with a generous pinch of salt. Spread out evenly on a parchment-lined baking sheet. Place in the oven and cook for 12-14 minutes or until the sweet potatoes are cooked through. Set aside, keeping them warm.
- Meanwhile, melt the butter in a large skillet. Add the onions and cook until they begin to soften, about 5 minutes. Add the sausage and thyme. Combine well. Continue cooking, stirring often, until the sausage has heated through. Stir in the warm sweet potatoes. Season with salt & pepper.
- Move the hash to plates. Top with the avocado & poached eggs.
Serves 4 – 6.