There is nothing more comforting on a crisp weekend morning than a freshly prepared breakfast, enjoyed slowly over coffee. I find this to be especially true in the winter, when the days are so grey that it can feel like the sun has taken up residence in another universe.
This Pecan and Pumpkin Hash is a comforting, nutritious start to one such winter’s day. It’s easy to prepare and is brimming with flavors of the slowly waning season.
I’m especially proud of this recipe because it was a finalist in the Fisher Nuts My Fresh Twist Recipe Contest this year, along with my winning Hummingbird Cake Doughnuts, and one other of my recipes, Chicken Almond Basteeya.
Hash is a great dish for anyone to make because it lends itself to many ingredients. Start with some basic breakfast potatoes, add some vegetables, some meat, and whatever spices you like, and you’ll have a creation that’s all your own. Be sure to finish it with a sunny side up egg which will add richness and creaminess to the hash.
If you don’t have breakfast sausage try kielbasa, bacon, ham, or even leftover pot roast or brisket. No peppers or onions? How about adding some shallots, garlic, asparagus, carrots, beets, or parsnips? Hash is like your favorite soup, it’s probably never exactly the same on any given time you make it, but it’s always fragrant, welcoming, and delicious.
It’s also one of those breakfast foods that makes a great weeknight dinner, or even better, a divine midnight snack after you’ve had a night on the town. The starch and the fat will soak up the effects of a few too many drinks, so it’s the perfect hangover food!
So now that I’ve convinced you that hash is a staple to be savored and enjoyed many times over, linger home a little longer this weekend and give it a try.