Seasonal Vegetable Hash Recipe
crispy red potatoes, shishito peppers, sun gold tomatoes, summer pole beans, shaved red onion, & creamed sweet corn, served w/ two eggs any way & a buttermilk biscuit
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Ingredients
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Vegetable Hash
Eggs
Buttermilk Biscuit
Method
Prepare the Vegetable Hash
- 1
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced red onion and sauté until translucent. Add the shishito peppers and summer pole beans, cooking for another 5 minutes.
- 3
- 4
Add Creamed Corn
Stir in the creamed sweet corn and cook for another 2-3 minutes until warmed. Remove from heat and set aside.
Cook the Eggs
- 5
Prepare Eggs
In a separate non-stick skillet, cook the eggs to your liking (fried, scrambled, or poached). Season with salt and pepper.
Make the Buttermilk Biscuit
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- 8
Cut in Butter
Cut the cold butter into the dry ingredients until it resembles coarse crumbs.
- 9
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 10
Shape and Bake
Turn the dough onto a floured surface, knead gently, and pat into a 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden brown.
Assemble the Dish
- 11
Serve
Place a generous serving of the vegetable hash on a plate, top with the cooked eggs, and serve with a warm buttermilk biscuit on the side.
