By now you should know that I love making food that yields leftovers. Leftovers make life easier. A lot of my cooking is just experimenting by throwing ingredients and spices in a pan and seeing what happens. The other night, I made the most delicious hash to serve with cod and the leftovers were then served with scrambled eggs. It was too good not to share, so here is the recipe!
Ingredients:
1 large red yam (sweet potato), cubed
¼ cup of diced sweet Spanish onion
1 ½ chopped bell pepper (any color)
1 lb asparagus chopped
3 cloves garlic, minced
¼ cup vegetable stock
3 TBSP EVOO
Thyme
Rosemary
Salt & Pepper
So you can do this two ways, throw everything in together and season to taste, set it and forget it until everything is soft OR you can do everything but the asparagus until soft and then toss them in at the end to warm them up — this keeps them crunchy. I put everything in together and let it cook on medium high for about 15-20 minutes covered, but stirring every so often so nothing got tuck to the bottom.
I served with fish, but then kept the leftovers to serve with scrambled eggs. Serving size is about ¾ cup and this will make 6-8 servings. It pairs perfectly with almost any protein or enjoy it by itself.
