April 17, 2013
SASSY SKILLET HASH (VEGETARIAN)
makes 4 servings (unless you are a bear)
2 T. olive oil
1 large or two small garnet yams, peeled and diced small
4 medium size Yukon gold potatoes, peeled and diced small
1 large yellow onion, diced
2 cloves garlic, minced
1 tsp oregano
1 tsp cumin
1 tsp. black peeper
1 package soy chorizo (sold at Trader Joe’s), discard casing
1 C. shredded cheddar
1 C. crumbled goat cheese
1/2 C cilantro
1 can (15 oz) chopped tomatoes with their juices
juice of 1/2 lime
sour cream for dolloping
In a cast iron skillet, sauté the potatoes in olive oil at medium heat. Keep tossing them so they don’t burn and cook evenly for about 12-15 minutes. Add the next 7 ingredients and cook for 10 more minutes. Add the tomatoes, lime juice, cilantro and then the cheese. Lower heat to low and allow cheese to melt.
In separate skillet, fry the eggs until done but not overcooked. Plate the hash, and top each serving with an egg and a dollop of sour cream.
Now this soy chorizo was a bit spicy (# 3 on the sweat level for me), but I am a wuss with spice, so you can add sriracha or any other hot sauce. if you are making this for kids, I would substitute a mild veggie, chicken, turkey or pork sausage.
It is pretty filling, so maybe serve with a nice salad and biscuits.
Next day, after your yoga practice, make a nice light grapefruit and avocado salad. This will not stuff you, but it will sustain you (especially after savasana).
2 avocados, peeled and sliced
2 ruby red grapefruits, segments only and no pith
1/2 red onion, sliced thin
1 head butter lettuce
1/2 C chopped Italian parsley
1T Dijon mustard
1/4 C. lime juice
zest of 1 lime
2 tsp. salt
1 tsp freshly ground pepper
1/2 C extra virgin olive oil
On a platter, place torn and cleaned lettuce, avocados around the edge of the plate, and avocado and red onion in the middle. sprinkle with parsley.
Make the vinaigrette. Add the first 5 ingredients and whisk well. Slowly drizzle the oil until emulsified. Drizzle over the salad