Seasonal Vegetable Hash Recipe
crispy red potatoes, blistered shishito peppers, sweet corn, shaved onions, cherry tomatoes, & greens, served over a green harissa sauce & topped w/ achiote crema, served w/ two eggs any way* & a buttermilk biscuit...add bacon or andouille sausage for $3
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Ingredients
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Vegetable Hash
Method
Preparation
Prepare the Vegetables
Wash and chop the red potatoes into small cubes. Halve the cherry tomatoes and shave the onion. Set aside.
Cook the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed red potatoes, season with salt and black pepper, and cook for about 10-12 minutes until crispy and cooked through, stirring occasionally.
Combine with Onion and Tomatoes
Add the shaved onions and halved cherry tomatoes to the skillet. Cook for 2-3 minutes until the onions are slightly softened.
Serve
Remove from heat and fold in the mixed greens until they are just wilted. Serve over a drizzle of green harissa sauce, topped with achiote crema. Add two eggs cooked to your liking and a buttermilk biscuit on the side. Optional: add bacon or andouille sausage for an extra charge.