Easy to make Breakfast Hash
By Chef Mike Spurrell, Sugar Moon Farm
This is a great way to use up any leftovers you may have in the fridge the morning after a large meal, like ham, poultry, mushrooms, or tofu! It’s very versatile and makes a few hearty veggies go a long way. I personally like to use potato, carrot, cabbage, and radishes. Here’s what I use:
- 4 large potatoes (1” cubes)
- 4 large carrots (1” chunks)
- 12-15 radishes (halved)
- 1/2 large cabbage (4 equal wedges — seems like a strange size, but you’ll see why!)
- Leftover protein (however much you have on hand or care to use up)
- 1 litre of quality stock
- 1⁄2 cup dark maple syrup (1⁄4 for the stock and 1⁄4 for the veggies)
- 1⁄4 cup dry summer savoury
- 1⁄4 cup cooking oil — ideally something neutral like canola or a light olive oil
- 2 free-range or organic eggs per person
- S-P-L (salt, pepper, love)
While prepping your veggies, preheat your oven to 400 degrees F.
Toss all your veggies, except your cabbage, in oil, dry summer savoury, maple syrup, and SPL. Arrange them in a single layer on a lined baking sheet and roast them for 20 minutes. This is definitely not long enough to get the veggies nice and roasty, but since all ovens are a little different, it’s good to check and gauge your own times accordingly.
Once the veggies are roasted to your desired level (I like mine heavily roasted and caramelized) reserve them in a bowl for later.
Here’s where the cabbage comes in, and it seems strange, but trust me…you’re going to burn it. Take the wedges of cabbage and put them on a gas burner, under a broiler, BBQ grill, whatever you have to get both cut sides of the wedges heavily charred.
Then chop the wedges into 1” sections, you’ll have nice “petals” of cabbage once you’re done. The charring of the cabbage brings out a nice sweetness that makes it much more appealing, even to non cabbage-loving folks.
From here, place roasted veggies, cabbage, and your protein in a pot and add the remaining maple syrup and the stock. Be sure to adjust your seasoning along the way with your SPL. Simmer for 30 minutes or so.
While that is simmering away, poach or fry some eggs to top each bowl, ideally with the yolks left runny, but you can cook them however you like.
Once this is all ready, plate it up in a shallow bowl and top with your eggs! Add some green onion or chopped herbs if you have it!
It’s important to keep in mind that this recipe isn’t set in stone. It’s very adaptable; don’t have radish? Add turnip or parsnip! Leftover corn or peas? Add it in! The kitchen is a playground, and a recipe is merely a swing set — play with it!
About Chef Mike Spurrell and Sugar Moon Farm
Mike Spurrell is a chef, a proud Newfoundlander, outdoor enthusiast, and a lover of all things smoke and flame. Since graduating from the Culinary Institute of Canada in 2014, he’s worked in some of this country’s best restaurants. Mike draws much of his culinary inspiration from his grandmother’s kitchen, showing up in his menus as bold and smoky flavours with subtle Newfoundland twists. Mike is currently the executive chef at Sugar Moon Farm where he is inspired by all things maple paired with exceptional ingredients from local farms and producers.
Sugar Moon Farm (established 1996) is a 200-acre working maple syrup farm and restaurant deep in the sugar woods of Northern Nova Scotia. Scott and Quita proudly continue the spring-time tradition of crafting maple syrup over a wood fire. Visitors from around the world come to Sugar Moon year round to taste and learn about maple.