Restaurants›Ivy & Varley›Fingerling Potato & Veggie Hash Recipe

Fingerling Potato & Veggie Hash Recipe

Inspired by Ivy & Varley
Time30m
Serves2

brussels sprouts kimchi, grilled mushrooms, peppers, onions, tamari, add two eggs any style 4 | crumbled chorizo or breakfast sausage 3 | vegetarian sausage 4

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Ingredients

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Vegetables

Condiments

Proteins (optional)

Method

Preparation

1

Prepare the Potatoes

Wash and cut the fingerling potatoes in half lengthwise. Boil them in salted water for about 10 minutes or until tender. Drain and set aside.

2

Sauté the Veggies

In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and bell peppers, sautéing for 3-4 minutes until softened.

3

Add Mushrooms and Kimchi

Add the grilled mushrooms and Brussels sprouts kimchi to the skillet, stirring to combine. Cook for an additional 2-3 minutes.

4

Combine with Potatoes

Add the boiled fingerling potatoes to the skillet. Pour in the tamari and stir everything together, cooking for another 5 minutes until heated through.

Cooking Eggs

5

Cook Eggs

In a separate pan, cook the eggs to your liking (scrambled, fried, or poached).

Serving

6

Serve

Plate the veggie hash and top with cooked eggs. Optionally, add crumbled chorizo or vegetarian sausage on the side.