Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Be an adult. Make breakfast for dinner.
Being a grown-up has its perks, and among them is being able to make breakfast for dinner. On occasion, I’ll fix a savory waffle or two -- but a hash is truly a treat at my table. Some cooks use hash as a means to expel their refrigerator of odds and ends (for me, thus is often the fate of the humble frittata), but this made-to-order plate takes all of what is fresh and flavorful from our changing season right now and tosses it together.
2 large egg yolks
1 tablespoon harissa
1 tablespoon fresh lemon juice
6 tablespoons unsalted butter, melted and warm
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or olive oil, divided
2 medium sweet potatoes, coarsely grated
1 cup grape tomatoes, halved
1 packed cup chopped radicchio (from 1/2 small head)
4 large eggs
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now