Vegetable Hash: A Holiday Brunch Recipe

Looking for a seasonal brunch to serve your out-of-town guests this thanksgiving weekend? Look no further. This vegetarian recipe is a great representation of the northwest bounties. We'll be using chard, radicchio, golden beets, and carrots. Chard and beets belong to the chenopod family which is a unique source of beneficial phytonutrient. Chard is also rich in vitamins A, C and K. Plus the combination of red, orange and green of this colorful dish creates a natural holiday ambiance.


Ingredients: Serves 4

  1. 2 golden beets - peel and cut into ¼" cubes. If you are buying a bunch that comes with the greens at the top, include the greens with ingredients 6-7 below.

  2. 3 carrots - peel and cut into ¼" cubes

  3. 1 thin skin potato, clean and cut into ¼" cubes

  4. 1 tsp dried rosemary

  5. 1 tsp dried thyme

  6. 1 bunch red or rainbow chard - Separate the stems and cut into ¼" slices. Cut the leaves lengthwise into half (or quarter for large pieces) and then ¼" stripes.

  7. 1 bunch radicchio - Cut the leaves lengthwise into half (or quarter for large pieces) and then ¼" stripes.

  8. 1 small onion, thinly sliced

  9. 2 cloves garlic

  10. 3 tbsp oil

  11. 4 egg

  12. sSalt and pepper to taste


Preparation:

  • Preheat oven at 375°.

  • Mix ingredients 1 to 5 with half of the oil and a pinch of salt.

  • Bake till vegetable is tender, about 20 minutes.

  • Heat the remaining oil in medium heat.

  • Add onion and stir for a couple of minutes.

  • Add garlic.Add the chard stems and stir for a couple of minutes

  • .Add the chard and radicchio leaves and pinch of salt.

  • Stir and cover till soft.

  • If you prefer, you can blanch the chard ahead of time.

  • Stir in the roasted vegetable.

  • Add pepper and additional salt to taste.

  • Plate and top with poached egg.


Serve with fresh ground pepper and a toast on the side.

I love potato bread. Pair it with a glass of juice or champagne for the holiday mood.

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