Saturday, March 2, 2013
Chili Lime Breakfast Hash
2 medium sweet potatoes, cleaned and cubed
2 medium/small red potatoes, cleaned and cubed
2 medium/small yellow potatoes, cleaned and cubed
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño (more or less depending on spice preference)
1 clove garlic, peeled
Juice of 2 limes
*Choose one or a combination of the following protein options*1 1/2 cups cooked black beans, drained
*8-12 scrambled eggs
*1/2 pound chorizo (or use ground beef with chorizo seasoning)
1/2 large red onion, chopped
1 red, green or yellow bell pepper, seeded and finely diced (or a combination of peppers)
1 cup chopped fresh cilantro. (plus some for garnish)
2 green onions, thinly sliced
1 avocado, peeled, pitted and chopped
1-2 handfuls of spinach, roughly chopped
1. Heat oven to 400 degrees. Put potatoes onto two baking sheets, drizzle with 1 to 2 tablespoons oil, toss to coat and spread out. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 35- 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, 1 cup cilantro, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm potatoes in a large bowl with protein choice (beans, scrambled eggs or chorizo), red onion, bell peppers, green onions, avocado, spinach and a handful of chopped cilantro; toss with dressing. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day and serve as a cold salad (the cold salad option is good when you use the black beans!)
Optional: This is also great if you make it like a breakfast skillet. Complete the recipe and then fry and egg and serve on the top. I love it with the yolk just a little bit runny, but that is not for everyone.