One these cold, short days of winter I find myself spending lots of time online reading about new food trends, editing pictures, looking for freelance culinary work and blogging. Sometimes the hours go by and I realize, “Duh, I forgot to make dinner!”
Something my mom always did in a pinch was serve breakfast for dinner. Pancakes with sausage, scrambled eggs with toast, or a spinach and mushroom omelette with loads of cheese. And, that’s what I have been doing lately. Not only is it satisfying and often quick, it also tends to be inexpensive.
Here’s a filling recipe for a Breakfast-For-Dinner Hash. Roasted sweet potatoes, Mexican chayote squash and crisp apples mingle with bacon and fresh fragrant herbs. Other variations I have tried are the addition of chorizo.
However you make it, it’s delicious topped with a fresh farm egg. Nothing beats a gooey, runny yolk. Enjoy and stay warm and well fed my friends.
Apple, Chayote & Sweet Potato Hash
- 1 1/2 tablespoon olive oil
- 1 chayote, peeled, pit removed and diced
- 3 medium sweet potatoes, peeled and diced
- 3 large apples, cored, unpeeled and diced (suggest Fuji, Gala or Golden Delicious)
- 6 slices of bacon, cut into small pieces
- 1/2 cup onion, finely chopped
- 1 poblano pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 eggs
- Optional garnish: chopped chives, cilantro or parsley
- Preheat oven to 425° F.
- Grease a large roasting pan with 1/2 a tablespoon of olive oil. Add the chayote and sweet potato into the pan and drizzle a tablespoon of olive oil over the vegetables. Stir well to coat with oil and season with salt and pepper. Roast uncovered for 30 minutes.
- In a medium saute pan, cook bacon at medium high heat until crispy and golden brown. Using a slotted spoon remove cooked bacon from pan, carefully transfer grease into a heat proof bowl. Keep approximately one teaspoon of rendered bacon fat in the saute pan and return to medium heat. Add onions and peppers and cook for 5−7 minutes or until tender. Remove from heat to cool slightly.
- Remove roasting pan from oven. Add in the apples, bacon and pepper/onion mixture and stir well. Return to oven and roast for an additional 15−20 minutes or until vegetables are tender and golden brown. Serve hash with poached or fried egg and garnish with chopped herbs if you wish.