June 7, 2013 by annmquintero
Well, my Amazons, as my time in Charleston draws to a close, I find myself playing that old game of Clean out the Fridge. This frequently leads me back to our old friend hash. As we’ve discussed before, you can toss ANYTHING into a hash and turn your leftovers or scraps into something colorful and delicious.
I found myself with some more beautiful sausage (Rosemary and Cabernet) from the meat guy from the Farmer’s Market that I just hadn’t gotten to yet. Sometimes I buy things blindly, assuming that they’ll find a meal to join, but these were sitting there on the shelf, lonely as a nerd on prom night. I also had a couple of zucchini that weren’t getting any younger, a couple sweet potatoes, half a red onion, half a red bell pepper, and a bunch of eggs. Perfect! Beautiful group date to the Clean out the Fridge Prom!
What you’ll need:
A few bowls for organization
Sweet potatoes, diced
Red onion, diced
Red bell pepper, diced
Eggs, 1 per person
Salt and pepper
Remove the casing from the sausage and place in hot skillet with a little oil, breaking up into bite-sized chunks. Once the sausage is browned a bit, add the potatoes. Remember to allow browning by not stirring too often.
(The order of addition to the pan is all about what takes the longest to cook, and what can withstand extra cooking. A general rule of thumb is in order of most to least dense. The one exception would be aromatics like onions and garlic which will flavor the things that come after them.)
As the sweet potatoes soften, and ideally, take on a little browning, add the red onion and salt. Once the onions are softened, add the rest of your veggies and toss to combine. Now is a perfect time to add a little more salt and pepper.
Let the whole lot continue cooking until everything’s cooked through, but not mush, stirring occasionally. About 10-15 minutes.
When you like the state of your veggies, get your eggs ready. I recommend cracking them into a bowl before adding them to the pan in case of shell fragments. And in case you hit a stinker. Place the eggs gently on top of your hash, cover with a lid and let cook for 3-5 minutes, depending on how runny you like your yolks.
That’s it! Great way to use up your odds and ends!
If you didn’t catch it last week, but you’re interested in some of my non-food writing, check out Strength and beauty en français.
(If this is your first time reading EATS, I encourage you to check out the Introductions post for my philosophy and list of must-have kitchen items.)