Summer is approaching quickly and with it warm weather. One of my favorite breakfast dishes to mess around with is hash. It's one of the most adaptable dishes and consists of whatever you want. I like to make sure there is always at least one meat, one starch and a minimum of two other veggies. Herbs and spices are great to incorporate as well like chives, basil or sage for a fall twist. What's even better about throwing together a hash is that you can use it for brunch, lunch or dinner as well. It makes for tasty leftovers too.
*Groceries for this recipe were provided by Door to Door Organics. All opinions remain my own.
All these beautifully colored vegetables you see in the photos are courtesy of Door to Door Organics. Mainly known for their weekly subscription box delivering fruits and veggies to your doorstep, they also have a full service grocery store to add on to your delivery. They pride themselves on an organic shopping experience that is also affordable and I can definitely vouch for that. I have spent hundreds of dollars trying to maintain an organic fridge and pantry yet Door to Door Organics has me spending the least amount of money on groceries than I ever have. If you're interested in learning more about Door to Door Organics, check out my unboxing post.
A few tips to cooking a hash. Always start with the sturdier veggies first. Any potatoes or root veggies will need extra cooking time so that they aren't hard in the hash. Since we are using skewers for this particular recipe, we need the veggies softened even more because they have to get...well, skewed. I grilled the potato with a little olive oil wrapped in tin foil. While it cooks, cut up all the other veggies and soaked the skewers in water. Once your potato is just fork tender, let it cool for a bit till it's not too hot to handle. Cut it up and start your skewing process. These guys will grill up super fast so don't leave them for more than a few moments per side or you're going to have some very charred veggies. I used a Chicken Apple Sausage for this recipe but you can use your preferred flavor. Door to Door Organics has several varieties including non-meat options.
GRILLED BREAKFAST HASH
1 package Chicken Apple Sausage, sliced in 2-inch chunks
1 Sweet Potato
3 tablespoons Olive Oil
1 Green Bell Pepper, cut into 2-inch chunks
1 Red Bell Pepper, cut into 2-inch chunks
2 cups Broccoli Florets
2 tablespoon Italian Seasoning
1/2 cup Milk
1/2 cup Cheddar Cheese
1 tablespoon Butter
salt and pepper
1. Preheat the grill to medium-high heat. Pour one tablespoon of the olive oil into a bowl and use a pastry or grill brush to lightly coat the sweet potato. Use a fork to poke holes a few times around the potato. Wrap in tin foil making sure the ends are completely sealed. Place on the grill and let cook for 20 minutes until fork tender. Let cool and cut into 2-inch chunks.
2. In a large bowl, mix together bell peppers, broccoli, sweet potato, remaining olive oil, Italian seasoning and salt and pepper to taste. Assemble your skewers. Skew 2 each: sausage, peppers, broccoli and potato or however you prefer. Place on the grill for 3-4 minutes, flip and allow to cook for 2-3 minutes longer.
3. While the skewers are grilling, prepare the eggs. Whisk together eggs, milk, cheddar cheese, salt and pepper to taste. Heat one tablespoon of butter in a non-stick skillet over medium heat. Add egg mixture and cook to scramble. Serve topped with grilled skewers.
Door to Door Organics is a fantastic service if you're looking to get an hour of your weekend back and fresh produce delivered weekly. If you're not ready to commit to full grocery delivery, make sure to at least try their weekly subscription box. Get fruit, veggies or a mix of both delivered weekly in a variety of sizes. Visit their website to check if they deliver to your zip code.