Ingredients
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12 ounces Jerusalem Artichokes
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5½ raw Beetroot
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5 Sweet Potato
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2 tablespoons Olive Oil
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1 Red Onion
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2 teaspoons mild Paprika
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½ teaspoon dry Mustard
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1 tablespoon fresh Thyme
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4 Egg
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Salt
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Black Pepper
Directions
A vegetable hash is the perfect weekend brunch. This dish contains antioxidant-rich sweet potatoes low-carbohydrate Jerusalem artichokes, and cholesterol-lowering beets.
Steps
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1
Done
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Halve any larger artichokes. Fill the bottom of a steamer halfway with water, bring to a boil, then add the artichokes to the water. Put the beets in one half of the steamer top, cover with a lid, and steam for 10 minutes. Put the sweet potatoes in the other half of the top so the color of the beets doesn’t bleed into them. Cover with a lid again and steam for an additional 10 minutes, or until all the vegetables are just tender. Drain the artichokes, peel them, and cut them into cubes. |
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2
Done
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Heat 1 tablespoon of oil in a large skillet over medium heat. Add the red onion and sauté for 3–4 minutes, or until beginning to soften. Add the artichokes, beets, and sweet potatoes and cook for 10 minutes, or until browned. |
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3
Done
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Stir in the paprika, dry mustard, and thyme and season well with salt and pepper. Make four spaces in the skillet, drizzle in the remaining oil, then crack an egg into each hole. Sprinkle the eggs with salt and pepper. Cover and cook for 4–5 minutes, or until the eggs are cooked to your liking. Spoon onto plates and serve immediately, garnished with extra thyme. |
