Monday, February 27, 2012

sunday hash

Hash has become of our favorite breakfast foods. I love being able to throw leftover veggies, meats and some spices together to create a lovely and tasty bed for eggs. During Vance's golden weekend, highlights included this hash, drinks and dessert with my hubs at Stoney River and watching the Oscars last night.
The run down:
1 zucchini, slightly peeled and cubed
1/2 eggplant, slightly peeled and cubed
1 sweet potato, peeled and diced
1/4 teaspoon of chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
salt & pepper to taste
2-3 tablespoons butter
Fresh Parmesan cheese
1/4 cup loosely packed parsley finely chopped
Sautee the sweet potato in butter until starting to become tender, about 12 minutes. Add eggplant, zucchini and spices and continue to sautee over medium heat for about another 10 minutes until all vegetables are tender. Remove from heat and toss with parsley. Top with Parmesan and eggs (any style you like).
Vance loves hash 'n eggs - a great weekend breakfast or a quick dinner.

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