The tomatoes I bought were not as sweet as I would have like for salads… a very common problem in Minnesota during the winter. I keep buying them thinking they will taste as good as they look. When they don’t, I make tomato relish. Salsa could also be used to top the eggs. This, too, is a “made up” recipe that closely replicates a relish I once had over eggs at a restaurant. It was a version of Eggs Benedict without the heavy Hollandaise sauce.
Ingredients
Sweet Potato Hash
- 2 Tablespoons vegetable oil
- 1 large onion chopped
- 1 red pepper seeded and chopped
- 1 green pepper seeded and chopped
- 2 parsnips peeled and diced (optional)
- 4 sweet potatoes peeled and chopped into 1/2 cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
Tomato Relish
- 1 Tablespoons olive oil
- 1 bunch green onions sliced, use some of the green part as well as the white
- 4 cloves garlic minced
- 1 pint yellow cherry tomatoes halved
- 1 pint red grape tomatoes halved
- 1 teaspoon Worchestershire sauce
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- salt and pepper
Servings: people
Instructions
Sweet Potato Hash
- In a large pan, heat oil. Add onion, peppers and cooked until soft. Add parsnips, sweet potatoes, salt and pepper. Cook, stirring occasionally to prevent scorching. If veggies seem dry before soft, add a little water (a tablespoon at a time} to the pan. Cook until sweet potatoes are tender. Serves 8. `
- Serve eggs over hash. Everyone here likes their eggs done a little differently so I prepared the eggs to order.
Tomato Relish
- Heat oil. Saute onions and garlic until soft. Add tomatoes, Worcestershire Sauce, soy sauce, sugar, salt and pepper. Reduce heat and cook until tomatoes are soft but still retain their shape a bit and most of the liquid has evaporated. Season to taste. While still warm, serve over eggs and hash. Season to taste.
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