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.

SWEET POTATO HASH with TOMATO RELISH
Print Recipe
We like our hash, eggs and tomato relish served with a little Sriracha, a side of grilled sausages, and toast. All in all a very nice brunch fare.
Servings
8 people
Servings
8 people
SWEET POTATO HASH with TOMATO RELISH
Print Recipe
We like our hash, eggs and tomato relish served with a little Sriracha, a side of grilled sausages, and toast. All in all a very nice brunch fare.
Servings
8 people
Servings
8 people
Ingredients
Sweet Potato Hash
Tomato Relish
Servings: people
Instructions
Sweet Potato Hash
  1. 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. `
  2. Serve eggs over hash. Everyone here likes their eggs done a little differently so I prepared the eggs to order.
Tomato Relish
  1. 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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