Growing up, I learned to love breakfast and brunch meals. Money was tight in my family. With six people, my parents stretched a dollar a long way. When money was really tight, my mom would serve breakfast dishes for lunch or dinner. This hash dish was reminiscent of one my mom would make. She would have the sauteed vegetables. And eggs back then was pretty cheap. A good protein boost, that didn’t cost too much.
This is definitely going to be Sunday breakfast! Though instead of sauteed veggies, I am going to do roasted. And definitely poach the eggs!
Avocado toast is often our go-to breakfast, but we want something a little more exciting on the weekends. That’s where this recipe comes in: It still involves our favorite ingredient, but also a mix of sautéed veggies, plus fried eggs on top. Yum!
1 shallot or ½ onion, diced
5-8 small potatoes or 2 medium potatoes
1 carrot (or other root vegetable of your choice)
1 tbsp olive oil
Salt and pepper
2 eggs (optional)
Hot sauce (optional)
1. Drizzle the olive oil into a pan and add the shallot or onion. Cook on very low heat while you prep the rest of the ingredients.
2. Chop the potato and carrot. Aim for fairly small pieces, so they cook quickly and evenly.
3. Add the vegetables to the pan with the onion and turn the heat up to medium. Add salt and pepper to the pan.
4. While the vegetables cook, chop the avocado into large chunks. If you want to add an egg to the hash, scramble, fry, or poach it now.
5. After 10 minutes or so, the potatoes and carrots should be cooked through and just starting to brown. At this point, add the avocado chunks and continue to cook the veggies for another minute, until the avocado is warmed through.
6. Top with egg and your favorite condiment (such as hot sauce).
By Zoe Bain; Recipes by Yasmina Jacobs; Photographed by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Chloe Daley