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Broccoli Stem And Purple Potato Hash

posted in Food & Drink > Recipes
11/26/2016
  • Ingredients

    2 Tbsp. avocado oil (or other high-heat cooking oil)
    5 oz. unpeeled purple potatoes, scrubbed & diced (can sub red potatoes)
    1/2 small red onion, sliced
    3 medium broccoli stalks, florets removed (about 6 oz.)
    2 Tbsp. olive oil
    2 large eggs
    fresh chives, for garnish
    salt and pepper
    hot sauce, optional

    1. Trim the bottom inch of the broccoli stems and discard. Peel if desired. Slice the stems into matchsticks.
    2. In a medium cast iron skillet, heat avocado oil over medium heat.
    3. Add onions and potatoes to the pan and cook without stirring for two minutes.
    4. Add broccoli stems and cook, stirring occasionally, until stems are crisp-tender (5-6 minutes).
    5. While veggies are cooking, heat the olive oil in a small non-stick frying pan over medium heat. When oil is hot, crack the eggs into the pan and allow to fry for 1 minute (be prepared for splatters).
    6. Remove from heat and use a spoon to baste the top of the yolk with hot oil, continuing until the whites have turned opaque.
    7. Loosen the egg carefully with a thin spatula and slide on to the hash. Top with salt, pepper, chives and hot sauce (if desired).

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