Root Vegetable Breakfast Hash

Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients:

• ½ lb Baby Potatoes, quartered
• ½ lb Baby Root Vegetables, Washed, Trimmed, and Cut
• ½ Small Poblano Pepper
• 1 Small Bell Pepper
• 1 Jalapeño Pepper (Optional)
• 1 Bell Pepper
• 1 Medium Onion 
• 1/2 envelope of Micro Herbs 
• 1/2 envelope of Micro Greens
• 1/2 lb of breakfast sausage or chorizo (Optional)
• 1 tsp Kosher Salt + More TT
• TT Black Pepper
• 4 TBSP high smoke point fat - vegetable oil, coconut oil, lard
• 4 Eggs cooked with your preferred method.
• Hot Sauce, For Serving

For the Cilantro-Lime Cream

• 1 Lime, zested,  Juice reserved
• A few springs of cilantro, finely chopped (Leaves and Stems)
• 1/2 Cup Sour Cream, Créme Fraiche, or Whole Milk Yogurt
• 2 TBSP Milk or Milk Substitute
• 1/2 tsp kosher salt

For the Dressed Radishes

• 1 small Fall Radish, thinly sliced on a mandolin into rounds. Those rounds then quartered and dressed with the reserved Lime juice.

Directions:

• Preheat the oven to 400F
• Make the Cilantro-Lime Cream and dressed radishes.
• Wash and dice all of the potatoes and root vegetables. Add them in batches to a large oven-safe skillet with vegetable oil and sear on medium heat, turning occasionally, allowing the sides to brown well.
• While they are searing, peel and dice the onion.
• Remove the stems, seeds, and core of the peppers and dice them, into small, confetti-like pieces that will distribute themselves well throughout the hash.
• When the root vegetables are well browned remove them from the pan and transfer to a container or bowl.
• If you are using bacon or sausage, this is the point at which you would cook it in the skillet until it is to your liking.
• For breakfast sausage or chorizo we crumble it into the pan and break it up as it cooks on high heat, allowing for some crispy edges to form.
• If we are using bacon, we start on medium heat and allow it to brown and render before for a few minutes before removing it and pouring over the root vegetables.
• Place the skillet back on the heat and add the onions and peppers.
• On medium-high heat, sear them, adding a splash of oil if necessary. When the onion softens and starts to brown on the edges add the seared root vegetables and any meat you might have used. Toss or stir all of the ingredients together before grinding in fresh black pepper to taste.
• Adjust seasoning then transfer the pan to the oven and cook for a few minutes until vegetables are cooked through. Average time of 5-15 minutes.
• While the vegetables finish cooking, cook or reheat the eggs with your preferred method.
• Remove the hash from the oven. T
• Transfer portions to a plate. Top with eggs. Add some radish and Cilantro-Lime Cream. And serve.
• Be sure to have hot sauce available.