be kindred!

get my latest fun and delicious recipes, special offers and exclusive offers that will help you cook and eat healthier!

kindred-kitchen recipes:

  • Harvest Hash with Poached

    Sunday, January 9, 2011

    • share this:

    There aren’t a lot of places for good brunch in my small town.  Oh sure, there’s the she-she place where the buffet is $25 per person but nothing to write home about.  Another option is the local pizza shop offering a buffet catering mostly to the hungover college student population (so lots, of carbs, grease and bland Bloody Mary’s).  There are a couple of local farms that offer wonderful brunch fare, but I have to be in the mood for an (albeit pretty) ride.  Being surrounded by local organic farms provide a perfect resource for some pretty amazing veggie-focused culinary creations.  This recipe is something I whipped up with squash leftover from making risotto and local organic free range eggs.  I think it would be equally delicious with some smoked salmon or diced ham. You may also consider topping with hollandaise (a mustard flavored version would be nice with the salmon…and maybe even a light sprinkle of capers). 



    © 2011 Nancy Granada Kindred Kitchen

    Harvest Hash with Poached

    servings: 4 | time: about 40 minutes

    Tags: , , ,

    • share this:


    3 TBSP Olive oil
    1.5 Cups Acorn Squash, seeded, peeled and diced into 1/2 inch cubes
    1.5 Cups Sweet Potato, peeled and diced into 1/2 inch cubes
    1 Shallot, minced
    1 Fresh bay leaf (or 1 dried whole)
    1/2 TSP kosher salt
    1/4 TSP fresh ground pepper
    Pinch of cayenne pepper
    1 TBSP Fresh rosemary (or 1 tsp dried)
    1 TBSP Fresh sage, minced (or 1 tsp dried)
    2 extra large eggs
    2 TBSP Fresh Chopped parsley


    1. Heat olive oil in large skillet

    2. Add squash, sweet potato, shallot and bay leaf.  Saute for 5 minutes

    3. Cover and cook over medium low heat for about 10 minutes until veggies start to become tender

    4.  Remove bay leaf and add salt, pepper, cayenne, rosemary and sage

    5. Continue to saute until veggies are crisp and tender. Meanwhile, poach the eggs


    Place a generous portion of the hash in the center of a plate. Top with poached egg. Serve with toast


    One response to “Harvest Hash with Poached”

    1. Anonymous says:

      Sounds and looks delicious 🙂

    Leave a Reply to Anonymous Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.