Tag Archives: savory

Sweet Potato Hash

16 Apr

I was fortunate enough to be at Alice’s house for the last post – that quinoa and sweet potato combination was really quite tasty. It was so fun to be cooking in Alice’s kitchen on the other side of the world from my house, working together on a dish for the blog that we usually co-author from so far away.

I enjoyed her sweet potato dish so much that I decided to make a sweet potato  hash

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Hash is one of my favorite weekend dishes, I usually use leftover potatoes, vegetables and whatever meat I may have left over (see the Carnitas Hash). Topped with a poached egg, it makes for a delicious meal and is never the same dish twice. This time, I used some baked sweet potatoes that I had in my fridge, poached a chicken breast and topped with avocado, as well as the all important poached egg.

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First I started by bringing a pot of water to a boil and poached the chicken.

poached chicken

I chopped up some onions and sauteed them in butter in a large skillet

onions

…and promptly forgot to keep an eye on them, so they got a bit brown – but those bits taste really good!

onions, browned

Then I peeled and chopped up the sweet potatoes and tossed them into the skillet to brown as well

Sweet Potatos

After the chicken was done, I chopped that up and added it to the skillet

chicken in the hash

After everything was appropriately heated and crisped, then it was time to serve it up. I topped it with a poached egg for a special treat and because I love poached eggs. (see here how to easily poach an egg)

The slices of avocado added a creaminess that was a good balance to this hash.

avocado and egg

If you make the egg soft, then the delicious runny yolk will create a sort of sauce for the rest of the dish.

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Add a latte made with Australian coffee beans and voila! You have a delicious breakfast that’s good enough for company, but is just as good served on your coffee table while you and two cats watch the snow fall outdoors.

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Sweet Potato Hash

1/2 onion, chopped
2 tablespoons butter
2 small sweet potatoes, baked, peeled and chopped
1 chicken breast, poached (see this easy method)

Heat a large skillet over medium heat and melt the butter in the pan. When the butter is all melted, add the onions and saute, stirring regularly until they are softened and lightly browned. Then add the chopped baked sweet potato and toss while allowing to brown. Add the chicken at the end, just long enough to combine and heat through. Season with salt and pepper to taste. Top with avocado slices and a poached egg.

This is just a general starting point for hash. The beauty of this dish is you can add whatever you like or have in your fridge at that moment. I’ve made it with leftover baked potatoes, mushrooms, garlic, onions, spinach, bell peppers, cauliflower – the sky’s the limit. I like to add meat for an extra protein punch – steak, corned beef, pork, carnitas, roasted chicken, chorizo, roast beef…the list goes on and on. You can just as easily make it vegetarian by leaving out the meat and adding broad beans, cannellini, garbanzo beans, lentils or whatever your favorite bean might be. It’s great for using up leftovers without it tasting like you’re using up leftovers.

Try it, you’ll like it!

Alice, where can you go with this??

Savory Cake

24 Sep

I need to eat more smoked fish! That smoked trout recipe of Alice’s looks like it would be delicious, as well as a lovely and unique addition to any party.

I got this recipe from our friend Deb, who lives in Paris and is always making the most gorgeous dishes. When I heard about this savory cake, it reminded me of the torta salgada that we used to eat in Brazil. I simply had to have Deb’s recipe! One of the things that I love about it is that it’s very adaptable. You can add whatever combination of meats and vegetables that you happen to have on hand to create a dish that’s perfect for you.

I had some smoked salmon in my fridge so I poked around a little more and found some cheese and dill that would complement the salmon quite nicely. You could also add capers and lemon zest if you had them on hand.

Mix up the batter,

Then mix in your choice of ingredients (OK, that doesn’t look terribly appetizing, but just wait until it is baked),

Pour into a baking dish – I used a pie pan – and bake. As a bonus, it will make your kitchen smell really good.

Then serve with a simple mixed green salad and possibly a dollop of sour cream for a nice light meal.

I think next time, I’ll try one with artichokes. What think you, Alice?

Savory Cake

3 eggs
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup warm milk
1/2 cup oil
1 1/4 cup grated cheese (such as gruyere or emmental)

protein or vegetables of your choice

Preheat oven to 350°F/180°C

Beat eggs with the flour, baking powder and baking soda. Little by little add the warm milk and oil. Add the grated cheese. Cut the meat and vegetables or whatever you are adding to your cake into small pieces and add to the dough. Put everything in a baking dish. Bake for 30 minutes. Let cake cool before removing from pan.

You can add whatever you like in the basic dough, such as:

7 oz smoked salmon and 10 chives

7 oz of cooked chicken, a shallot and tarragon

8 oz artichoke hearts, 2 oz green olives, lemon juice, salt and pepper

2 tomatoes, 8 oz mozzarella, 1 tablespoon of olive oil, basil, salt and pepper

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