Savory breakfast hash and squash fritters
Chef
D'arcy Rea
Hospital
Martinsburg VA Hispital
Cook time
1 hour 30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1 2/3 cups quinoa
1 1/4 cups dry couscous
2 1/2 pounds sweet potatoes
2 quarts cubed fresh butternut squash
1 1/4 cups mayonnaise with olive oil
1 1/4 tablespoons ground Spanish paprika
1 1/4 tablespoons ground curry powder
2 1/2 teaspoons crushed red pepper (1/8 oz)
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons granulated garlic
2 1/2 teaspoons iodized table salt
1 1/4 teaspoons fine restaurant grind black pepper
2 1/2 pounds jumbo yellow onions
2 1/2 teaspoons minced fresh garlic cloves
2 1/8 gallons fresh kale bunches
1 gallon chopped fresh mushrooms
2 1/2 teaspoons extra virgin olive oil (for salad)
2 1/2 pounds jumbo yellow onions
1 5/8 quarts chopped fresh tomatoes
5 tablespoons extra virgin olive oil (for salad)
2 1/2 pounds fresh green peppers
20 fresh large grade A pasteurized eggs
2 1/2 teaspoons extra virgin olive oil (for salad)
3 3/4 cups fresh cherry tomatoes
7 1/2 tablespoons chopped fresh parsley
1 1/4 cups dry couscous
2 1/2 pounds sweet potatoes
2 quarts cubed fresh butternut squash
1 1/4 cups mayonnaise with olive oil
1 1/4 tablespoons ground Spanish paprika
1 1/4 tablespoons ground curry powder
2 1/2 teaspoons crushed red pepper (1/8 oz)
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons granulated garlic
2 1/2 teaspoons iodized table salt
1 1/4 teaspoons fine restaurant grind black pepper
2 1/2 pounds jumbo yellow onions
2 1/2 teaspoons minced fresh garlic cloves
2 1/8 gallons fresh kale bunches
1 gallon chopped fresh mushrooms
2 1/2 teaspoons extra virgin olive oil (for salad)
2 1/2 pounds jumbo yellow onions
1 5/8 quarts chopped fresh tomatoes
5 tablespoons extra virgin olive oil (for salad)
2 1/2 pounds fresh green peppers
20 fresh large grade A pasteurized eggs
2 1/2 teaspoons extra virgin olive oil (for salad)
3 3/4 cups fresh cherry tomatoes
7 1/2 tablespoons chopped fresh parsley
preparation
Instructions
1. Bring 2 1/2 cups water to a boil. Add couscous and quinoa together into the water. Reduce to simmer and allow to cook uncovered for 10 minutes, stirring occasionally. Remove from heat, cover, and let steep for 3 to 5 minutes. Allow to cool slightly. Dice sweet potatoes and squash. Steam until tender and allow to cool slightly. For fresh vegetables, steam for 10-15 minutes; for frozen vegetables, steam for 5 to 10 minutes. Combine cooked grains with cooked squash, sweet potatoes, and spices. Mix thoroughly ensuring all seasonings are evenly dispersed. Cover and refrigerate for at least 1 hour. Form fritters into round patties (approximately 4 ounces each) using ring molds if available. Place on a greased baking sheet and bake at 450°F for about 10 to 15 minutes or until golden brown.
2. Julienne onions, mince garlic, de-stem kale but leave leaves whole, and slice mushrooms. Sauté onions and garlic for about 2 to 3 minutes. Add mushrooms and sauté for another 2 to 3 minutes. Add kale and quickly sauté until soft, ensuring not to overcook the kale.
3. Dice onions, tomatoes, and peppers and toss with olive oil. Roast in the oven at 350°F for about 10 to 15 minutes or until tender. Pulse the roasted vegetables in a robot coupe/food processor. The sauce should be slightly chunky.
4. Halve cherry tomatoes and lightly sauté until skins begin to wilt. Cook eggs over-easy just prior to service. Portion 3 to 4 ounces of sauce in the middle of the plate, creating a small circle. Place 2 to 3 ounces of cooked kale mixture into the middle of the sauce. Top the vegetable mixture with one fritter. Place an over-easy egg on top of the fritter. Evenly place 4 to 5 cherry tomatoes around the plate.
2. Julienne onions, mince garlic, de-stem kale but leave leaves whole, and slice mushrooms. Sauté onions and garlic for about 2 to 3 minutes. Add mushrooms and sauté for another 2 to 3 minutes. Add kale and quickly sauté until soft, ensuring not to overcook the kale.
3. Dice onions, tomatoes, and peppers and toss with olive oil. Roast in the oven at 350°F for about 10 to 15 minutes or until tender. Pulse the roasted vegetables in a robot coupe/food processor. The sauce should be slightly chunky.
4. Halve cherry tomatoes and lightly sauté until skins begin to wilt. Cook eggs over-easy just prior to service. Portion 3 to 4 ounces of sauce in the middle of the plate, creating a small circle. Place 2 to 3 ounces of cooked kale mixture into the middle of the sauce. Top the vegetable mixture with one fritter. Place an over-easy egg on top of the fritter. Evenly place 4 to 5 cherry tomatoes around the plate.
