Vegging Out

We implemented the eat vegetarian one night a week rule some time ago.  I thought it would be healthy for our bodies and our pocket book to skip the meat. We live in California where Farmer's Markets abound and we have access to everything that grows, so why not?  One of our absolute family favorite dinners is a vegetable hash with poached eggs. Secret ingredient is smokey Spanish paprika. It adds something to the hash that makes you think of bacon. Here's what's in season now:

Autumn Vegetable Hash

Preheat oven to 400
12 oz of Brussels sprouts, cleaned, halved
2 large sweet potatoes, peeled and chopped 
1 bunch of kale, cut into ribbons 
1 yellow onion, chopped
3-4 tablespoons olive oil 
1/4 cup warm water
Seasoning: salt, pepper, smokey paprika
Large, quality farm fresh eggs
Red pepper flakes

Coat sprouts and potatoes with olive oil, season with sea salt and pepper, bake on a sheet pan for 20-25 minutes until Brussels sprouts open up and outer peel crips, and sweet potatoes are soft.

In a large skillet (preferably cast iron) heat to medium-high, coat with minimal olive oil and sautee onions until translucent.  Add kale ribbons, stir until coated with olive oil (about 1 minute) add water and stir.  Cook down until most of the water is absorbed.  Add a generous pinch of paprika. Add the roasted vegetables.

For the best guide to successfully poaching an egg (which is easy once you know the technique) I recommend Martha Stewart, this is hands down the best and easiest way.  Garnish with red pepper flakes and sea salt.