Tuesday, October 27, 2009

cooking for kids- "man food"

When we were at the Urchin's house a few weeks ago, Jennifer told me about hash. I remember reading about hash on her blog, and how it seemed to be a good way to sneak in veggies (and a variety of veggies, at that) for a very carnivorous family. She was 100% right. My son and husband liked this supper better than any fancy-bordering-on-gourmet meal I've ever made.

So. Hash

Root vegetables: sweet potato, turnips, regular potatoes. Cubed (about 1/2-3/4 dice), tossed in a few teaspoons of olive oil, salt, pepper, and thyme. Roast at 400 until they're nicely browned. Maybe 20-30 minutes.
Bell peppers, choppped
Red/Yellow onion, about 1/2 cup, chopped
bulk sausage (I used 1/3 lb from the lb I'd bought at the farmers market and froze in sections)
garlic
one egg per person
a pat of butter

While the root vegetables are roasting in the oven, melt a pat of butter (or don't if your sausage is fatty, but mine renders very little fat so I needed it to prevent sticking) and saute the onion and garlic. Add the sausage and cook. When the sausage is about half cooked, throw in some chopped bell pepper. This doesn't require much tending, which is nice.
Once the root vegetables are roasty and cooked through, add them to the pan. Throw in a little (very) water to deglaze the pan and mix the entire thing up. Crack eggs on top of the hash, reduce heat somewhat, cover, and let the eggs steam. I don't like my egg yolks to be completely cooked ever, and this was nice with some runny yolk mixed in.

I served this with a spinach salad topped with the last (maybe) of my csa tomatoes, halved and roasted in the toaster oven, and topped with goat cheese. (honestly, this part was a concession to mama's taste buds. Little boy didn't like the roasted tomatoes so I ate his)

This meal was entirely local except for the purple onion and spinach. The boys didn't even notice the turnips, just the roasty/toasty/meaty goodness. I imagine it would be good with leftover roast beef or pork loin, chicken or turkey. Leftover savior? Though I was skeptical, it used very little meat and made a nice hearty meal. Even though it doesn't LOOK pretty, it is filling, thrifty, and they just plain loved it. We'll be having this again.

6 comments:

Sarah Jackson said...

yum! I love hash. There's going to be a lot of it around here this winter. Our farmer's market opens on Saturday and I can't wait.

Mama Urchin said...

Tell the boys "you're welcome" from me. ;)

Really though it is a gret way to get those veggies in. Varying the sausage type can make a big difference too. It's the best way I've found to get my gang to eat squash (summer or winter).

Jess said...

Mmm. I haven't even had one turnip this fall yet.
Time to get over to our farmer's market!
Thanks for the recipe.

Jennie said...

That sounds delicious. I have a bunch of squash haters and stubborn veggie eaters, and I'm going to try this this week.

Jessica said...

This would become a serious family favorite! Yum!!

Michael Kline said...

I'm looking forward to some hash. I've recently been really into sausage and root vegetables!