This is a dish I eat for breakfast from left-overs, or as dinner if I am alone and want something simple and satisfying as a “comfort food”. The main parts are the winter squash, onions, and greens, but feel free to add mushrooms, tomatoes, beets, or apple. Eggs poached or fried either way, as long as the yolks is soft and can run into the ingredients as a sauce. I douse them with plenty of something spicy and vinegary.
INGREDIENTS:
1 bunch of greens, stemmed and torn into bite-sized bits, washed and drained
3-4 cups Carnival squash (or other firm fleshed winter squash) peeled and cut into 3/8ths-inch cubes
1 small white or yellow onion, cut into ¼ inch dice
2 cloves garlic, minced
½ cup 1/4-inch diced peppers (or roll cut ¼-inch if peppers are fushimi/manganji/shishito)
4 sage leaves
1 teaspoon dried thyme, oregano, marjoram in any combo
-Optional-1 cup ¼-inch diced tomatoes
Salt and pepper to taste
Oil as needed
2 tablespoons red wine vinegar
8 eggs, poached or fried
Hot sauce (or not)
METHOD:
Heat a large (10-12 inch) sauté pan, preferably non-stick, over medium-high. When hot, film liberally with oil. When the oil is shivering hot, add the peppers and cook until they blister. Remove to a bowl with a slotted spoon, allowing them to drain back into the pan.
Add the onions and cook until soft. Add half the garlic and cook until fragrant. Transfer to the bowl with the peppers.
Oil the pan a little so it is well filmed, then add the sage leaves and cook until they are darkened on both sides and the oil smells of sage. Remove from the oil and dry on paper toweling.
Add the squash to the oil, tossing to coat all over. Season with salt and pepper. Cook, turning as needed until crisp all over and cooked through.
When crisp outside and tender all the way through, remove to the bowl and add the rest of the garlic to the pan. As soon as it turns “clear” and is fragrant, add the tomatoes and toss to coat with oil. Scatter with the dried herbs, tossing to combine. Cook so the tomatoes drain a little and the flavor concentrates, about 3-5 minutes.
Add the greens and use tongs to turn in the oil to coat. Cook so the greens begin to wilt. Season with salt and pepper and add the vinegar. Cook until almost all the vinegar evaporates.
Add the contents of the bowl to the greens, season with salt and pepper and cook, tossing gently so as not to squash the squash. Once everything is hot the dish is ready to serve. Serve right away so the squash stays crisp and the greens don’t get watery. Plate the hash in potions or put in a large shallow bowl, then place the eggs on top.
Serve with hot sauce or salsa.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
