Source: Idaho Potato Commission
Breakfast customers don’t usually get a big helping of vegetables with their order, but this hash delivers. Along with the expected potatoes, there’s broccoli, cauliflower, carrots, bell peppers and green beans—a vitamin-rich combination to beat the morning-after blahs.
5 lb. potatoes, unpeeled
1 bunch broccoli
3 carrots, sliced
1 head cauliflower
1 large onion, diced small
4 bell peppers, diced small
1 cup yellow and green beans, diced small
2 tbsp. chives
2 tbsp. fresh oregano leaves, chopped
2 tbsp. fresh rosemary leaves, chopped
4 tbsp. butter
3 tbsp. olive oil
1 cup milk
1 cup sour cream
1 lemon, juiced
3 tbsp. ketchup
Hot sauce, salt and pepper, to taste
- Wash potatoes and place in large pot; cover with cold water by 3 inches. Over medium heat, bring to a boil. Cook until tender but still firm, 15 to 20 minutes.
- Remove potatoes from heat; drain and cool on wire rack. When cool enough to handle, shred potatoes into large shreds.
- Chop broccoli into bite-size pieces; blanch with carrots in salted boiling water for about 3 minutes, then shock in ice water. Do not overcook.
- Chop cauliflower into bite-size pieces; roast in 350°F oven for 10 minutes. Toss cauliflower with 1 tbsp. olive oil and dash of salt.
- Blanch green and yellow beans in salted boiling water 3 minutes.
- Heat 2 tbsp. olive oil and 2 tbsp. butter in large skillet. Add onion; sauté until caramelized. Add bell peppers, sauté 5 minutes longer. Stir in potatoes; sauté about 10 minutes. When potatoes begin to brown, add blanched and roasted vegetables and chopped herbs. Cook until potatoes are golden brown and vegetables are warm and tender.
- For Nunya Sauce: In small bowl, combine sour cream, lemon juice, ketchup, hot sauce, salt and pepper.
- In a separate sauté pan, melt 1 tbsp. butter. Beat eggs with milk; add to skillet and scramble. To serve, top large serving of hash with scrambled eggs; drizzle with Nunya Sauce.