The weather is cooling down which makes my craving for a spicy breakfast heat up. And that means my hearty Southwest Vegetarian Hash is force to be reckoned with.
Fall sweaters, new skinny pants and way too high shooties (shoe/booties, how very clever of the shoe marketers) have led me to my desire to “do brunch.”
I’m all for taking this show on the road, as in to a great local restaurant where they do the cooking and I don’t have to.
But Smudge will have no part of it. She wants to eat at home. Who created this homebody?
So when we do, it’s time to eat farm to table as all of the trendy restaurant PR geeks have advised their restaurant clients to do. With seasonal ingredients in varying combos to switch up the daily routine.
Enter my Southwest Vegetarian Hash.
With a hearty fill of sweet potatoes and butternut squash, fall flavors shine and are actually devoured by my husband the bacon eater. Who alllllmost doesn’t miss his pig protein? Hey, that egg looks mighty fine.
Southwestern Vegetable Hash and Fried Eggs
- 2 cups sweet potatoes large diced
- 2 cups butternut squash large diced
- 4 tablespoons butter divided
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 Anaheim pepper sliced
- 1 jalapeño sliced
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon garlic salt
- freshly ground black pepper
- 4 eggs
- In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
- Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
- In a skillet, melt remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.
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