Smokey Sweet Potato salad will be the supporting act to your next backyard BBQ. It…
An old school breakfast favorite takes a new look by losing the can. Feel good about Sunday Brunch again!
It may not be a staple in every household but it was a favorite in mine.
Sunday mornings after church we came home and sat around the table over some coffee, the weekly broadcast TV schedule and devoured a quick but hearty brunch. Let me just say, fancy and time consuming wasn’t really in the plans for my mom. With that, we all fell in love with canned hash and over easy eggs.
I STILL have a place in my heart for canned hash and eggs. But…with health in mind, hash can really be altered in ways that taste great and offer some nutritional value. Nowadays, healthier hash recipes are more like a vegetable/potato skillet with big chucks of ingredients. As good as that is, I wanted to get a consistency close to what was comforting as a child.
Hash is typically derived from leftover corned beef, potatoes and onions. But as my rules stand, there are really no rules if it’s transforming into something lighter. We aren’t getting authentic here, we are just enjoying brunch. Plus it’s so easy to make it lighter and healthy with chicken (or turkey) and added vegetables. Make it however you want but this recipe actually was awesome!
I think the best part of the canned hash is the saltiness and the seared crust created in the pan as it cooked. This version is salted but not overly salty and the seasonings resemble more of a sausage flavor. Plus, it is cooked twice so it definitely had the crispy bits. It is certainly the recipe to serve for a crowd in a pinch or when getting rid of leftover vegetables!
- 1 teaspoon fennel seeds ground
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 1 pound ground chicken
- 1 medium-large sweet potato peeled, shredded
- 10 mini bell peppers diced
- 1 small onion diced
- 2 tablespoons olive oil extra virgin, divided
- 6 large eggs
- In a medium bowl add ground fennel seeds, oregano, garlic powder, salt, pepper, thyme, basil, paprika, onion powder, cayenne, salt and pepper. Add ground chicken and gently combine until chicken is seasoned. Set aside in the fridge.
- Peel and shred one sweet potato. Best to use a mandolin slicer in the thin julienne setting or carefully use a cheese grater (also can finely dice sweet potato). Dice peppers and onions.
- Heat a large skillet on medium-high heat and add 1 tablespoon of olive oil. Add into the heated skillet, peppers and onions. Cook for 1 minute and then add shredded sweet potato. Cook down for 4-6 minutes.
- Add ground chicken mixture and cook for another 5-6 minutes until the chicken is cooked. Remove from heat.
- Set oven to broil. Add 1 tablespoon of oil on a large baking sheet (easy clean up – line with foil first). Lay out the chicken and sweet potato mixture and broil for 2-3 minutes. WATCH CLOSELY!
- Remove from the oven and make 6 holes in the hash. Crack an egg in each hole and turn oven to 425°. Cook the eggs for 7-9 minutes depending on how runny you prefer the egg. To know if they are cooked enough, you will be able to see them move or become more stiff when moving the baking sheet. Do not poke at eggs to check doneness.
- Remove from oven and let cool. Sprinkle with salt and pepper. Optional toppings for garnish: Shredded cheese, sliced avocado, hot sauce, green onions and/or cilantro.