Sweet Potato & Caramelized Onion Hash with Baked Eggs

Recipe courtesy of Epicurious

 

INGREDIENTS

2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)

 

INSTRUCTIONS

  1. Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
  2. Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
  3. Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
  4. Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
  5. Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
  6. Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
  7. Serve immediately, with Parmesan, if desired.

 

NOTES

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

Sausage Potato Pie

INGREDIENTS   12 ounces ground sausage  6-8 eggs  ½ cup milk  1½ teaspoons Herbes de Provence  salt and pepper to taste  1 pound raw shredded potatoes   1 cup shredded cheese (I used Gruyère and highly recommend it)  2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)      INSTRUCTIONS   Preheat the oven to 350 degrees. Line a pie pan with parchment paper.  Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.  Whisk the eggs, milk, herbes de provence, and salt and pepper.  Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix until combined.  Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you're using shredded potatoes - hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.  NOTES  I used 6 eggs in this particular version but I've used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!  Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that's normal. If you don't want that, then I would suggest omitting the kale or any other veggies.

INGREDIENTS

12 ounces ground sausage

6-8 eggs

½ cup milk

1½ teaspoons Herbes de Provence

salt and pepper to taste

1 pound raw shredded potatoes 

1 cup shredded cheese (I used Gruyère and highly recommend it)

2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)

 

INSTRUCTIONS

Preheat the oven to 350 degrees. Line a pie pan with parchment paper.

Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.

Whisk the eggs, milk, herbes de provence, and salt and pepper.

Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix until combined.

Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you're using shredded potatoes - hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.

NOTES

I used 6 eggs in this particular version but I've used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!

Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that's normal. If you don't want that, then I would suggest omitting the kale or any other veggies.

Ricotta Dumplings with Chèvre & Herbs

INGREDIENTS    1/2 cup part-skim ricotta cheese   2 large eggs   1 1/2 cups flour   3/4 teaspoon salt   Freshly ground black pepper   2 tablespoons of water, as needed   2 tablespoons unsalted butter   Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof)    2 ounces fresh chèvre        INSTRUCTIONS    Place a 3-quart (or larger) saucepan of water over high heat. Salt generously and bring to a boil.  While waiting for the water to boil, whisk together the ricotta and eggs. Add the flour, salt, and a sprinkle of fresh black pepper. Mix together quickly and lightly with a spoon. If the dough is too thick and floury, add 1 to 2 tablespoons of water.  Turn the dough out onto a floured countertop and quickly pat it out. (Don't add too much flour; these will be just slightly sticky.) Pat the dough out until it is about 1/2-inch thick, and cut into 1-inch squares.  Drop these little squares into the boiling water and cook for 2 to 4 minutes, or until they float to the top and are fully cooked inside. Remove them from the water with a slotted spoon.  Pour the water out of the pan and place back over medium heat. Melt the butter in the pan. While the butter is melting, chop the herbs roughly. When the butter has melted, add the herbs and cook for just a few seconds, stirring them until fragrant. Turn off the heat and add the cooked dumplings back to the pan. Toss with the herbed butter. Add the goat cheese in small dollops and toss.  Serve immediately.

INGREDIENTS

1/2 cup part-skim ricotta cheese
2 large eggs
1 1/2 cups flour
3/4 teaspoon salt
Freshly ground black pepper
2 tablespoons of water, as needed
2 tablespoons unsalted butter
Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof) 
2 ounces fresh chèvre

 

INSTRUCTIONS

Place a 3-quart (or larger) saucepan of water over high heat. Salt generously and bring to a boil.

While waiting for the water to boil, whisk together the ricotta and eggs. Add the flour, salt, and a sprinkle of fresh black pepper. Mix together quickly and lightly with a spoon. If the dough is too thick and floury, add 1 to 2 tablespoons of water.

Turn the dough out onto a floured countertop and quickly pat it out. (Don't add too much flour; these will be just slightly sticky.) Pat the dough out until it is about 1/2-inch thick, and cut into 1-inch squares.

Drop these little squares into the boiling water and cook for 2 to 4 minutes, or until they float to the top and are fully cooked inside. Remove them from the water with a slotted spoon.

Pour the water out of the pan and place back over medium heat. Melt the butter in the pan. While the butter is melting, chop the herbs roughly. When the butter has melted, add the herbs and cook for just a few seconds, stirring them until fragrant. Turn off the heat and add the cooked dumplings back to the pan. Toss with the herbed butter. Add the goat cheese in small dollops and toss.

Serve immediately.

Fresh Corn Cakes

INGREDIENTS   1 1/2 cups (235g) corn flour (see Note, below)  1 1/2 teaspoon baking powder (preferably  aluminum-free )  3/4 teaspoon salt  1/8 teaspoon chile powder or cayenne  4 tablespoons (55g) unsalted butter, at room temperature, cubed  1 cup (250ml) whole or lowfat milk  1 tablespoon honey  2 ears of fresh corn (2 cups kernels, 300g)  optional: a spoonful of freshly chopped chile peppers  2 large eggs, separated  1 large egg white      INSTRUCTIONS   1. Whisk together the corn flour, baking powder, salt and chile powder in a large bowl.  2. In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn, and the chopped chile, if using.  3. In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture.  4. Heat some butter in a skillet. When hot, spoon batter in mounds into the pan, spaced apart – making as many as will comfortably fit in the pan. (I used a spring-loaded ice cream scoop, which holds about 1/4 cup, 60ml, of batter. You can use a large spoon if you wish.) Flatten them slightly if the batter is too rounded.  5. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.      NOTES   I added a chopped bird’s eye chile, which made them pretty spicy. So you can either omit the chile, use a different chile, or add a bit more chili powder than I called for. I had considered adding some fresh herbs, and had some chopped basil waiting in the wings. But when I tasted them, I didn’t want anything to detract from the wonderful fresh corn flavor. To fry them up, I used  clarified butter  which will smoke less. If you want to serve them warm, put a baking sheet in a low oven, about 325ºF (160ºC) and put them in there as you remove them from the pan until ready to serve. Aside from the four I ate right out of the pan, the others were enjoyed at room temperature at the outdoor picnic dinner I went to.  Aside from just a little salted butter swiped and melted over them just after they’re fried, these corn cakes would be great with some roasted tomato salsa heaped on top, alongside a pile of garlicky sautéed greens, or crowned with a dollop of sour cream and salmon eggs with chives. They also would make a nice side course with grilled fish, chicken, or meat.

INGREDIENTS

1 1/2 cups (235g) corn flour (see Note, below)

1 1/2 teaspoon baking powder (preferably aluminum-free)

3/4 teaspoon salt

1/8 teaspoon chile powder or cayenne

4 tablespoons (55g) unsalted butter, at room temperature, cubed

1 cup (250ml) whole or lowfat milk

1 tablespoon honey

2 ears of fresh corn (2 cups kernels, 300g)

optional: a spoonful of freshly chopped chile peppers

2 large eggs, separated

1 large egg white

 

INSTRUCTIONS

1. Whisk together the corn flour, baking powder, salt and chile powder in a large bowl.

2. In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn, and the chopped chile, if using.

3. In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture.

4. Heat some butter in a skillet. When hot, spoon batter in mounds into the pan, spaced apart – making as many as will comfortably fit in the pan. (I used a spring-loaded ice cream scoop, which holds about 1/4 cup, 60ml, of batter. You can use a large spoon if you wish.) Flatten them slightly if the batter is too rounded.

5. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.

 

NOTES

I added a chopped bird’s eye chile, which made them pretty spicy. So you can either omit the chile, use a different chile, or add a bit more chili powder than I called for. I had considered adding some fresh herbs, and had some chopped basil waiting in the wings. But when I tasted them, I didn’t want anything to detract from the wonderful fresh corn flavor. To fry them up, I used clarified butter which will smoke less. If you want to serve them warm, put a baking sheet in a low oven, about 325ºF (160ºC) and put them in there as you remove them from the pan until ready to serve. Aside from the four I ate right out of the pan, the others were enjoyed at room temperature at the outdoor picnic dinner I went to.

Aside from just a little salted butter swiped and melted over them just after they’re fried, these corn cakes would be great with some roasted tomato salsa heaped on top, alongside a pile of garlicky sautéed greens, or crowned with a dollop of sour cream and salmon eggs with chives. They also would make a nice side course with grilled fish, chicken, or meat.

Plum Torte

INGREDIENTS   ¾ to 1 cup sugar  ½ cup unsalted butter, softened  1 cup unbleached flour, sifted  1 teaspoon baking powder   Pinch of salt (optional)  2 eggs  24 halves pitted purple plums   Sugar, lemon juice and cinnamon, for topping      INSTRUCTIONS   Heat oven to 350 degrees.  Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.  Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.  Bake 1 hour, approximately. Remove and cool; refrigerate or freeze* if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)   *To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

INGREDIENTS

¾ to 1 cup sugar

½ cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

 Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

 Sugar, lemon juice and cinnamon, for topping

 

INSTRUCTIONS

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze* if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

*To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Mesclun Salad with Oven Roasted Peppers

INGREDIENTS    4 large peppers, halved lengthwise, seeded    5 tablespoons olive oil, divided    6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) ** (Chevre is also a good substitute)    6 tablespoons cold water    1 small garlic clove, chopped    1 1/2 4.5-ounce bags mesclun salad    1 1/2 tablespoons Sherry wine vinegar    Kalamata olives (optional)        INSTRUCTIONS    Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.  Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.  Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

INGREDIENTS

4 large peppers, halved lengthwise, seeded

5 tablespoons olive oil, divided

6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) ** (Chevre is also a good substitute)

6 tablespoons cold water

1 small garlic clove, chopped

1 1/2 4.5-ounce bags mesclun salad

1 1/2 tablespoons Sherry wine vinegar

Kalamata olives (optional)

 

INSTRUCTIONS

Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.

Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.

Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

Roasted Red Pepper & Mozzarella Sandwiches with Arugula Pesto

INGREDIENTS   1 large red pepper  1 large loaf ciabatta bread, cut in quarters and then halved lengthwise  1/4 cup Arugula Pesto ** (Instructions found on source link but any pesto will do!)  1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices  Olive oil      INSTRUCTIONS   Preheat oven to 500ºF (broil).  Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper (use oven mitts!). Let the pepper steam in the foil for 10 minutes.  Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.  Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—they're done after assembling.)  Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.   

INGREDIENTS

1 large red pepper

1 large loaf ciabatta bread, cut in quarters and then halved lengthwise

1/4 cup Arugula Pesto ** (Instructions found on source link but any pesto will do!)

1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices

Olive oil

 

INSTRUCTIONS

Preheat oven to 500ºF (broil).

Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper (use oven mitts!). Let the pepper steam in the foil for 10 minutes.

Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.

Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—they're done after assembling.)

Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.

 

Potato Leek Gratin

INGREDIENTS   2 tablespoons unsalted butter, more for greasing the pan  2 large leeks, trimmed and halved lengthwise  1 ½ pounds peeled Yukon Gold potatoes  1 teaspoon kosher salt  ½ teaspoon ground black pepper  2 thyme sprigs  1 cup heavy cream  1 fat garlic clove, finely chopped  1 bay leaf  ¼ teaspoon freshly ground nutmeg  ¾ cup Gruyère, grated      INSTRUCTIONS   Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.  Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.  Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.  Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.  Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

INGREDIENTS

2 tablespoons unsalted butter, more for greasing the pan

2 large leeks, trimmed and halved lengthwise

1 ½ pounds peeled Yukon Gold potatoes

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 thyme sprigs

1 cup heavy cream

1 fat garlic clove, finely chopped

1 bay leaf

¼ teaspoon freshly ground nutmeg

¾ cup Gruyère, grated

 

INSTRUCTIONS

Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.

Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.

Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.

Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Garlic Corn on the Cob

Ingredients

  • 4 garlic cloves, minced
  • 4 teaspoons olive oil
  • 4 medium ears sweet corn, husks removed
  • 1 teaspoon sugar

Method

  1. In a small bowl, combine garlic and oil; brush over corn. Sprinkle with sugar. Place each on a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over corn and seal tightly.
  2. Grill corn, covered, over medium heat for 10-15 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape. Yield: 4 servings.

http://www.tasteofhome.com/recipes/garlic-corn-on-the-cob