Good Morning Friends!
I’m popping in with a deeeee-llicious hash recipe today and linking up with Foodie Friday with Annmarie, Farrah, Esther and Jess and with Deborah and Sarah for Meatless Monday! I’m calling it a breakfast hash, but obviously, it can be be eaten any time of the day. It’s full if satiating protein and fiber, vibrant vitamins and minerals, and complex carbohydrates. It’s screaming
my your name.
I love breakfast hash.
I’ve been playing around with eggplant a lot lately. There are so many things you can do with them – like use them as a canvas for pizza sliders, do an eggplant parm, sautee them and add them to just about anything. They will amp up the fiber content of any dish, as well as adding B Vitamins, Vitamin K, and antioxidants. In testing out all of the ways to use eggplant, I’ve especially come to love the idea of this vegetable hash.
Eggplant is the star of the show here, but it couldn’t do it without the help of its accomplices like diced sweet potato and zuccini, a bed of greens, and some spices. You can tailor the spices to your liking – this recipe is rather forgiving. Switch in or out some of the vegetables (adding mushrooms would be a plus), add any type of cheese, meat or chorizo if you so desire, and create the ultimate flavor combination. I topped mine with some soft boiled eggs, but any type would go great.
The trick to taking away some of the bitterness of eggplant is adding a pinch of salt over it once you slice it up. This helps remove some of the liquid and moisture in the eggplant and helps improve flavor so when you cook it up, it doesn’t get all mushy.
And since I pair eggs with everything, creating a hash with eggs was a natural fit for me. You know what makes eggs so great? Not only are they full of protein and copious amounts of the good things our bodies need, but they are the best toppings for things. I haven’t found many items I can’t put an egg on that doesn’t exceed my expectations. Dare you to try.
- ½ large eggplant
- 2 tbsp olive oil
- 1 can of canned tomatoes
- ½ yellow onion
- 1 medium sweet potato
- 1 medium zucchini
- ½ tsp garlic powder
- ½ tsp Basil
- ¼ tsp red pepper (optional)
- ¼ tsp Italian seasoning
- Salt and pepper, to taste
- 1-2 cups of greens (I used arugula/spinach)
- Toppings (optional)
- Eggs, Chorizo, Black Beans
- Dice the eggplant and lightly season with salt. Let it sit out for about 30 minutes.
- Mix your spices in a small bowl.
- Sautee onion in olive oil over medium high heat. Add in eggplant and cook for 5-6 minutes. Meanwhile, microwave your sweet potato for 4-5 minutes.
- Once sweet potato is done, dice it and add to the pan mixture with the onion. Add in canned tomatoes. You can add another ½ tbsp. of olive oil if you need to.
- Pour spices onto mixture and simmer on low for 5-10 minutes.
- Top with eggs/cheese, avocado, and devour!
Yes to yolk.
Are you an eggplant fan?
What’s your ideal breakfast hash look like?