In 2012 Hurricane Sandy rolled up the East Coast. Here in Jersey City, we took on a fair share of water. My husband and I lived downtown at the time, in a row house with tenant apartments. We ended up with eight feet of water in our ground floor and spent nearly three week without electricity. Two days after the hurricane the temperature dropped precipitously and the blessings of our gas stove became ever more apparent. With the electricity out, the fridge and the freezer turned first to a cooler, then to a root cellar, finally to a cabinet. I called nearby friends with working electricity and gifted them most of the frozen meat, broth, etc. before it went bad. I cooked up batches of summer-harvested frozen berries into a concoction I called "hurricane jam" -- a mixture sans pectin that had all the flavor of a good homemade jam but not much of its jelled quality. (It's killer on pancakes or stirred in yogurt.)
I tried to cook everything I could before it went bad. Batches of corn chowder with tomatoes, omelettes, salad, carrot soup. We prepped it all and ate with gusto. I left the root vegetables -- potatoes, beets, onions -- and the hardier greens -- kale, brussels sprouts -- for last. By the end of the first week, I had started in on those stout winter vegetables and settled into a daily creation of hash.
This particular one is definitely a favorite. The combination of sweet potatoes, brussels sprouts, onions, and bacon hits your mouth with sweet and crunchy and smokey all at the same time. It's the perfect foil for a fried egg. Every time we eat it, we're reminded that we made it through some desperate times on candle light and whisky and good-sized helpings of improvised food. In these last days of winter, it's a nice reminder of just how bountiful even the frozen earth can be.
I hope you enjoy it.
SUNDAY MORNING HASH
- 4 strips of bacon
- 1 large sweet potato
- 1 medium onion
- 14 brussels sprouts
- salt and pepper
Cut the ban into half inch slices. Peel and dice the sweet potato and onion. Quarter the brussels sprouts, removing any wilted outside leaves. In a large pan over medium high heat, fry the bacon until it is beginning to crisp. Add in the onions and sweet potatoes and cook for 3-5 minutes until tender. Season with salt and pepper. Add in the brussels sprouts, toss to mix together. Add 1/4 water to the pan, cover and reduce heat to medium low, Let sit for 10 minutes.
Here's what I did:
First I gathered up some bacon, onions, sweet potato, and brussels sprouts for the hash. I got a couple of cage-free eggs to fry up with it.
ingredients for Sunday Morning Hash
I chopped up the vegis.
I fried up the bacon in my trusty iron skillet. I've cooked in five different states with this skillet. It's good for just about anything. I even made cake in it once.
I added in some onions and let them get a little soft.
Then I added in the sweet potato and the brussels sprouts.
Salt, pepper, a bit of water and a cover. I turned down the heat and let it alone.
Next I made two perfect fried eggs. Ever since I learned this high heat-no heat-cover trick, I've never had a problem making fried eggs with yummy liquid yolks and crispy edges that don't stick to the pan.
(Put some oil in a pan over medium high heat and let it get good and hot. Crack an egg into it and let the edges bubble and the bottom just start to become white. Turn off the heat and cover the pan. Let it be for 3-5 minutes depending on desired doneness. Uncover and you'll have a perfect beautiful egg with crispy edges and a runny yolk that won't stick to the pan!)
I served it up with some tea, a home made, whole-wheat boule and jam.
This is a breakfast to linger over. Perfect for Sunday morning!
Feast!
HASH VARIATIONS:
BEET & POTATO HASH WITH DILL & PICKLED ONIONS
- 1/2 medium onion
- 1/4 c. vinegar
- 1 tbsp. sugar
- 2 medium sized beets
- 1 large potato
- 2 tbsp. fresh or 1 tbsp. dried dill
- olive oil
- salt & pepper
Chop the onion and place in a heat-proof bowl. Bring vinegar, sugar, a pinch of salt and 2 tbsp. water to a boil. Boil until sugar dissolves and pour over onions. Peel and small dice beets. Bring to a boil in salted water for about 7 minutes until they slide easily off a sharp knife when pricked. Meanwhile peel and small dice the potato. Heat 2 tbsp. olive oil in a large skillet over medium high heat. Cook potatoes until beginning to brown. Remove from heat. Drain beets and add to pan. Season with salt and pepper. Toss with dill and pickled onions. Add the pickling liquid by spoonful until hash mets your desired level of vinegar sweet.
LATE SUMMER HASH
- 1 small red onion
- 2 medium red potatoes
- 1 c. frozen or fresh corn kernels
- 1/2 c. grape tomatoes
- 1/4 c. chopped fresh parsley
- olive oil
- salt & pepper
Peel and chop onion. Small dice potatoes. Heat 2 tbsp. olive oil in a large skillet over medium high heat. Sauté onions until they begin to wilt. Adding potatoes and cook until the begin to brown. Season with salt and pepper. Add in corn and tomatoes and toss to combine, adding a little more oil if desired. Cover and turn heat to low. Cook for another five minutes or until corn is bright yellow and heated through and tomatoes have burst. Add in parsley and toss. Great with fried eggs or grilled fish!