Notice anything new? This is when The Carnivore would say, “You got your hair cut?” The Farmer’s Daughter has a new site, new look, and is much more user friendly! Check it out, explore, let me know if you find anything funny. Seriously though, I keep finding links that lead to nowhere. Do a girl a favor and let me know if you find one, please?
When I was in Portland last July I had a delicious sweet potato and veggie hash that I have not been able to get out of my mind. Since then, I’ve made many different variations of this meal and I’ll eat it just about any time of day. If I see hash and eggs on the menu at a restaurant- I get it. I have to.
When I make my weekly grocery run, I buy multiple bags of cut broccoli, cauliflower, brussels sprouts, and whatever else I see that looks appealing. These bags are in the produce section, and most of them are all ready to “steam in bag.” Every Sunday I roast my weight in veggies and store them in the fridge so they are ready to eat throughout the week. Try it. You’ll eat more veggies if they are all ready to go. Guaranteed.
That’s what makes this recipe so simple. Usually I have the roasted veggies already prepared, so it’s just a matter of warming them up in the skillet when the sautéed veggies are finished.
Sweet Potato Veggie Hash (Serves 2)
- 1 cup broccoli florets (roasted)
- 1 cup cauliflower florets (roasted)
- 2 small sweet potatoes (roasted)
- 2 Tbsp. olive oil
- ½ yellow onion
- 1 ½ cups mushrooms
- 1 red bell pepper
- 1 cup spinach
- ¼ cup vegetable broth
- salt/pepper to taste
- 1 tsp. dried herb mix (I use Herbes de Provence)
- 4 eggs
- ¼ cup water
First, roast your veggies.
Preheat your oven to 400 degrees. Line two baking sheets with foil. If you don’t buy pre-chopped, chop your broccoli and cauliflower into florets. Don’t be stingy with your cup. Fill that thing up! Then peel your sweet potatoes. Cut each potato in half, then cut your half in half. Slice into 1/2″ pieces.
In a large bowl combine your broccoli, cauliflower, 1 Tbsp. olive oil, and a sprinkle of salt/pepper. Toss to coat your veggies and then spread your broccoli/cauliflower onto a lined baking sheet.
Then in the same bowl add your cut sweet potatoes, 1 Tbsp. olive oil, and a sprinkle of salt/pepper. Toss to coat your sweet potatoes and then spread your potatoes onto a lined baking sheet.
Roast at 400 degrees for about 20 minutes. Flip your veggies halfway through the cooking time.
While your veggies are roasting; chop your onion, red bell pepper, and mushrooms.
SECRET: One of my favorite tricks when sautéing veggies is to use vegetable broth instead of oil!
When the skillet is hot, add in the onion and a little vegetable broth, just enough that the onion doesn’t stick. If the broth doesn’t sizzle immediately – your pan isn’t hot enough. Let onion cook for about 5 minutes until translucent, add vegetable broth as necessary. Then, add in red bell pepper and let cook for 3 minutes. Next, add in mushrooms. Continue to add broth as necessary. Let cook for a minute or two more and add 1 cup baby spinach. Cook until wilted. Add a sprinkle of salt/pepper and 1 tsp. herbes de provence.
Remove roasted veggies from the oven and throw them in your skillet. Mix until combined.
Then use the same skillet to make perfect sunny-side up eggs.
I learned this trick from Peanut Butter Runner. Click here to see pictures of the whole process.
Spray your non-stick skillet with a little cooking spray. Crack your eggs directly into the skillet. Let each white set slightly before you crack the next.
When you have all 4 eggs in your skillet, sprinkle each egg with a little salt and pepper and cook for a minute or two until the bottoms are set. Add ¼ cup water directly to the pan. The eggs will begin to “boil,” immediately cover your pan and let your eggs steam. Continue to cook for 2 -3 minutes or until you have your eggs just the way you like them.
Place two eggs on top of each bowl.
Optional Toppings: salsa, Sriracha, hot sauce or avocado.
Note: We use salt/pepper in nearly every step here. Use them lightly, and if needed you can add more at the end. Also, eating food in a heart bowl makes it even better.