Market Recipe: Winter Vegetable Hash with Duck Egg

 

Winter Vegetable Hash with Duck Egg

By Market Chef Maggie Perkins, Serves 4

4T grapeseed oil, divided, approximately
4 small sweet potatoes, cubed
1t dried rosemary
1 pint brussels sprouts, trimmed and halved
1t dried thyme
2c. mixed mushrooms, sliced
1 bunch scallions, sliced, whites and green tops separated
Sea salt and freshly ground black pepper, to taste
4 duck eggs

Preheat broiler. Lightly coat a heavy skillet with grapeseed oil and heat to shimmering. Add cubed sweet potatoes and rosemary. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add brussels sprouts and dried thyme. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add sliced mushrooms to pan. Sauté, stirring infrequently to allow slight browning.  Add sliced scallion whites, and continue sauté, stirring to keep from sticking to the pan, until onions are wilted. Correct seasonings with sea salt and freshly ground black pepper.

Return sweet potatoes and brussels sprouts to pan with mushroom and scallion. Toss well to mix. Break duck eggs into hash, spacing into equal quarters of the pan. Season egg lightly with sea salt and black pepper. Broil under element of oven until whites are set. Remove from oven and garnish with sliced scallion greens.

For information on farmers’ market vendor sources and nutritional information, visit Notes from Maggie’s Farm.

Photos by Maggie Perkins