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Author Notes: Hashbrowns are not healthy, usually. Add in some shredded veggies and lower the fat content and it just might pass the taste and nutrition tests. Add a poached egg and it's brunch or dinner. —Jimmy Hoxie
Garden Harvest Hash
- 2 Russet Potatoes, washed and shredded
- 1 Large Carrot, washed, peeled, and shredded
- 1 Turnip, washed and shredded
- 1 Zucchini, washed and shredded
- 1 Yellow Onion, washed, peeled, and grated
- 2 tablespoons Olive Oil
- 2 pinches Salt
- 1/2 teaspoon Ground Black Pepper
- Place a 10 inch cast iron skillet into the oven and heat the oven to 375 degrees.
- In a large bowl, combine all of the ingredients well.
- Place a colander in the sink. Place the vegetable mixture into the colander and press out the excess water.
- Carefully remove the skillet from the oven. Add the olive oil and swirl the pan to coat the bottom and sides of the pan. Place the vegetables into the skillet and press the vegetables, in an even layer tightly, with a spatula.
- Place the skillet into the oven and bake for 20-30 minutes, or until the vegetables are done and the bottom and sides of the hashbrown are browned and crisp.
- Remove the skillet from the oven and loosen the hash from the sides of the pan. Place a serving platter or wooden cutting board over the skillet and carefully turn it out so that the brown crispy parts are now on top. Slice into 10 portions and serve hot.
- 2 quarts Water
- 1 Lemon, juiced
- 1 teaspoon Hot Sauce
- 10 Fresh Eggs, room temberature
- Heat a 2 quart sauce pan with the water, lemon juice, and hot sauce to just under simmering.
- Carefully crack each egg into the water. Using a slotted spoon, gently stir the water, taking care not to break the yolks. After about 3 minutes, lift one of the eggs with the slotted spoon. Check to see if it is cooked to your liking. The white should be set and firm and the yolk soft and runny. Gently blot off any excess liquid from the eggs and serve hot.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner