Weekend breakfasts offer the time for creating a satisfying meal. When it comes to hash, one can include any number of ingredients, such as squash or sweet potatoes, and even topping it with a poached egg for more protein. In our version, we added sunchokes (also called Jerusalem artichokes) for a lovely texture and flavour that’s perfect for the season.
Bring saucepan of water to a boil. Add carrots, radishes, and sunchokes. Blanch for 2 minutes; drain and set aside.
In cast iron pan or heavy skillet, heat oil. Add onion and celery and sauteu0301 over medium heat just until they begin to soften. Add garlic, blanched vegetables, and apple slices, and sauteu0301 for 3 minutes, or just until they begin to soften. Do not overcook vegetables and fruit or dish will quickly become mushy.
Stir in celery leaves and sage, and cook for 1 more minute, just until slightly wilted. Add salt and pepper to taste.
Spoon into heated serving dish and scatter cooked turkey bacon bits overtop.
This recipe is part of the Inglorious Produce collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
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