If you know me, you know I am anything but Irish. I am by American standards 100% Italian. By Italian standards I am only half Italian. According to my sources, if your family is from anywhere south of Rome you are not a true Italian. (Yes, this an old Italian north/south rivalry – and well while I’ve never met anyone that believes this, my Italian friends always love to tease me about it.) I am 100% proud of my Italian roots but having grown up in the San Francisco Bay Area, with strong Irish Italian influences, I can’t help but do my part in celebrating St. Patrick’s Day. Who doesn’t love a good party? And the Irish sure know how to throw a party.
I love to cook St. Patrick’s Day dinner but this weekend, much like in past years, I also took the opportunity to explore and create a brunch recipe the weekend leading up to the holiday. This vegetarian recipe is simple, filling and one that I can’t wait to make again. And while the potato and cabbage theme SCREAMS St. Patrick’s Day I think these seasonal items from the Marin Farmer’s Market will draw out your inner skillet chef.
Take a good look at the ingredients list and you will see that my Italian roots crept into this recipe. Oh and for my cousin Rochelle who has been a Paleo stalwart, this recipe can be tucked into your repertoire of delicious recipes.
My Irish Sweet Potato and Cabbage Hash (serves 2)
Ingredients
1/4 cup yellow onion, chopped small
1 1/2 cups white sweet potato, washed and cubed
1/2 cup zucchini, cubed similar size to potato
1/4 cup red cabbage, think sliced and chopped
1 tsp fresh rosemary, finely chopped
1/8 tsp crush red pepper flakes
cayanne pepper, dash
2 eggs
1 TBS olive oil
salt and pepper to taste
Tabasco Sauce (optional)
Avocado slices (optional)
Directions
In a 6-8 inch skillet, cast iron preferred, add olive oil and sweet potatoes. Cook over medium heat; resist stirring for 5 minutes so that potatoes can become crisped. After the first time the potatoes are turned, add in onions and mix well. Repeat and allow to cook without turning for 3-5 minutes. Next time potatoes are turned, add in the zucchini and mix well to combine. Season with salt and pepper. Allow to cook for 5 minutes and then stir, then add in cabbage. Cook for an additional 3 minutes. Add in remaining spices. Using a spatula, make two wells in the sweet potato hash and crack the eggs directly into the pan (Note: if worried about shells, first crack the egg into a small bowl and then transfer into the pan).
Cover with a lid, and cook over medium heat for 5-7 minutes depending upon softness of egg yolk preference. Cooking longer will make the yolk dry.
Serve with optional items if using.
Remove with a spatula and serve in small bowls.
