Monday, October 1, 2012

Turnip and Potato Hash

Hash is kinda like the southern American cousin of our good friend Asian stir fry. I love them both for the same reasons. They are fairly quick and easy and soooo adaptable. For a good hash, you only need a few things:

1. Some sort of fat/oil (bacon grease, EVOO, peanut oil, canola oil, etc)

2. Diced root vegetables (potatoes, sweet potatoes, turnips, parsnips, beets, etc)

3. Onions and other diced vegetables (peppers, corn, mushrooms, squash, etc)

4. Something to add a little extra (crumbled bacon, corned beef, fried egg, cheese, etc)

Hash does differ from stir fry in one big way-- you don't need to stir the whole time. Instead you want to give the root veggies more time to cook so you only mix it every so often. For that reason, hash takes a little bit longer that a typical stir fry, but it is just as simple to make.

I used purchases from my Farmer's Market for this meal--- potatoes, turnips, onion, green and red peppers and corn. I topped it with a perfect sunnyside up egg and some bacon crumbles. Completely delicious.

As more root vegetables come into season, hash will be certainly be on the menu more consistently.

Turnip and Potato Hash
2 small or 1 large potato, diced
1 turnip, peeled and diced
1/2 small onion, diced
1/2 small green pepper, diced
1/2 small red pepper, diced
kernels from 1/2 ear corn
2 slices bacon, cut into small pieces
1 egg
salt and pepper, to taste

Fry the bacon pieces in a large skillet over medium heat until they are crisp. Remove to a paper towel and discard all but approximately 1 1/2 tbsp bacon grease. Add the potato, turnip, onion, peppers and corn. Spread out over the skillet and push down with the back of your turner; allow to cook for 15-20 minutes, stirring every 4-5 minutes, until the potatoes and turnips are cooked completely.

Push the hash to one side of the skillet and crack an egg into the empty space. Cover with a top and cook for 2-3 minutes until the white is cooked completely and the yolk is still runny (or flip and cook longer if you prefer over medium or hard eggs).

Serve the hash topped with the egg.

Serves 1 (but easy to scale for more).

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