#hashrecipes

Today we are focusing on breakfast…potato- and chicken-related (as in eggs) dishes.

A quick Biology lesson:

Since having pet hens (female chickens), Lauren gets asked a lot about the absence of a rooster (male chicken).  The question: How do your chickens lay eggs without a rooster?

Well the answer is…Hens can lay eggs while being virgins.  You need a rooster if you want procreation of chickens.  You don't need a rooster if you just want unfertilized eggs to eat.  Very organic!

Lauren's method of trying to catch chickens and Erica has found fresh eggs in the laying box!

                             

             

We decided to flex our veggie-innovative skills with different kinds of hash….and we're not talking about a cannabis product.  We specialize in the kind of hash you eat at breakfast or brunch….not the kind you smoke.  Sorry to disappoint.

Lauren's "Southwest Style Sweet Potato Hash"- for 2

1 shredded sweet potato (we used a cheese grater)

1/2 onion diced

1 chopped red bell pepper

1/2 can of black beans drained

juice from 1/2 lime

pinch cumin

salt and pepper to taste

2 eggs (compliments of Cindy Crawford)

cheddar cheese 

cilantro

Start by cooking the shredded sweet potato in a skillet with olive or vegetable oil until soft. Add the onion and pepper and continue cooking. I used a cast iron skillet and covered it while the onions and peppers were cooking,  about 5-10 minutes.  Then remove lid and add black beans and seasoning (cumin, salt, pepper, lime juice) to taste. Continue cooking until it starts to get a little crispy, or you just think it's done.  Fry 2 eggs, serve the hash onto 2 plates, top with shredded cheese, then the eggs, a little more cheese, a little more lime juice and cilantro to garnish.  It is great served with Lauren's southwest Tzatziki sauce (recipe below) and corn chips.

Southwest-style Tzaziki Sauce

1 cup Greek Yogurt

Handful chopped Cilantro

juice of one lime

2 cloves minced garlic

Garlic salt to taste

*Note: The reason she calls it Tzaziki sauce is because the usual Greek version (that comes on your gyro) is made from Greek yogurt, an herb or two, lemon juice, and garlic.  Lauren just mixed it up to make it fit the Southwest theme.  You could formulate your own based on whatever theme dish you're doing.  It makes a great dipping sauce!

Erica's Fajita Hashbrowns

1 bag of pre-cooked frozen hashbrowns (or if you are as ambitious as lauren and prefer to do it from scratch, feel free to peel and shred a potato)

Chopped mushrooms

1/2 onion

1 bell pepper (I used parts of red and orange bell peppers)

Any other veggies you have in your fridge (I used the rest of lauren's cilantro and a jalapeño)

Combine in a skillet with olive oil and cook until browned with salt and pepper

And of course…top with cheese!

Apple Dessert Hash

1 peeled and shredded (with a cheese grater) apple

sprinkling of cinnamon, however much you want

fresh squeezed orange juice (literally squeeze the orange over it)

1/2 tablespoon butter

dollop of Greek Yogurt

a few Craisins

Honey

Melt butter in the skillet over med-high heat.  Add apple/cinnamon/orange juice mixture and cook until browned.  Transfer to a plate and top with dollop of yogurt, more cinnamon, Craisins and a drizzle of honey.

This one is Kid-approved!

Chickens at the door!

These girls want some hash!

The black and white one is Duchess.  She is a Plymouth or Barred Rock breed.

The white one is Cindy Crawford.  She is a Leghorn.

The difference between these two is that Duchess is very quiet and humble while laying and Cindy Crawford squawks and screams like a diva.  Everyone knows real royalty is much classier than super models anyway.

Celebrity Encounter of the Day

  

Lauren with Kathryn Stockett, the Jackson-native author of the best-selling novel-turned-movie The Help.  We're sure this southern girl knows something about  free-range chickens and breakfast hash!