I almost didn’t share this recipe today because that plate looks like a messy mess. But I guess that’s what hash IS. And it’s so damn delicious that I felt keeping it from you would be a crime! That mess of green on top of the other mess of green- that’s chimichurri. And if you’ve never had it, or you’ve only had it on steak, I think this is your chance to start a love affair with chimichurri. On vegetables. Because that’s where I think it really shines. And by shines I of course mean looks like a pile of green mess but tastes like it was whipped up by a kitchen genius! It’s so simple to throw together and I’d eat it on pretty much any veggie, so you can bet if you come to my house from this day forward you’ll probably find a bowl of it prepped in my refrigerator. And all of this is not to downplay the fact that asparagus and sweet potato hash is kind of amazing- it’s just to say that chimichurri steals the show . Kind of like Jennifer Lawrence. That’s correct, chimichurri is the Jennifer Lawrence of my breakfast. I’ll leave you with that to chew on. xx- Sarah
- 3 small white sweet potatoes (approximately 5 cups chopped)
- 1 large bunch of asparagus
- 5 medium green onions
- 2 tablespoons coconut oil
- 1 scant cup of wide leaf parsley, finely chopped
- 1.5 full cups of cilantro, finely chopped
- 3 large cloves of garlic, crushed
- 5 tablespoons finely minced shallot
- 2 tablespoons fresh lemon juice
- 1 1/2 cups high quality olive oil
- 1/4 cup red wine vinegar
- Bring a large pot of salted water to a boil.
- While water is boiling prepare hash ingredients.
- Rinse green onions, chop off white roots and slice into thin rounds.
- Clean asparagus, chop approximately one inch off the bottoms and discard. Chop remaining asparagus into 1"pieces.
- Once water has come to a full boil cook potatoes for 5-7 minutes or until slightly soft.
- After 5 minutes add asparagus to potatoes and cook for remaining 2 minutes.
- Sauté green onions in 1 tablespoon coconut oil over med-low heat, adding 1 hearty pinch of salt.
- Drain sweet potatoes and asparagus.
- Combine asparagus and sweet potatoes with the green onions adding an additional 1 tablespoon of coconut oil, .5 teaspoons of salt and some fresh cracked pepper.
- Sauté over med heat, turning every 4-5 minutes, allowing vegetables time to brown. Add an additional 1 tablespoon of coconut oil if vegetables begin to stick or become dry.
- Plate as desired and top with chimichurri sauce.
- Chimichurri Sauce: In a small mixing bowl combine parsley, cilantro, garlic, shallots, lemon juice, olive oil, vinegar and 3/4 teaspoon salt (more to taste), stir thoroughly. This is best if made in advance and given time for the flavors to develop!)
This recipe makes a big ol bowl of chimichurri- much more than is needed for this hash. So if you're not interested in eating chimichurri on everything for a week or freezing to have it later, I recommend dividing the sauce recipe in half!