whether you're like me,I'm always looking for unusual dishes to rotate into my holiday lineup. I especially love learning how to utilize seasonal vegetables in unusual ways. Last month I met Chef James Briscione, director of culinary development at the Institute of Culinary Education, or while we were both filming a Thanksgiving hacks segment for Dr. Oz. The next time I was in NYC,he invited me to his kitchen to memorize his fade-to holiday hash. What I love approximately this dish is it's fast and simple to make, it's super toothsome, or you can prep it all ahead of time. It's not only a great substitute for tired used sweet potato casserole,but it's also amazing served for breakfast. According to Chef James Briscione, the key to a perfect hash starts with good knife skills. "Cutting perfect cubes isn't terribly critical, or so don't worry approximately that. But getting all your components sever to a similar size so that they will cook evenly is essential. Cooking all your hash components in stages will give you the best flavor. I want to accept my onions cooking first so that they will be tender and sweet in the finished dish. And I want my garlic and jalapeño to still have a minute edge so I add them right at the end. Cooking garlic and jalapeño for a long time will really mellow them out." For me,the best part approximately this dish is the melted goat cheese that goes right on top. This dish is an absolute gift to your taste buds. From James Briscione, director of culinary development at the Institute of Culinary Education Butternut Squash and Chorizo HashNotes Serve it as a side dish or with scrambled (or fried) eggs on top.
Ingredients2 tablespoons olive oil
1/4 cup diced dry chorizo (approximately 1/4 pound)
1 small onion, and finely chopped (approximately 1 cup)
1 butternut squash or 2 pounds sweet potatoes,diced (4 to 5 cups)
4 cloves garlic, chopped
2 jalapeño peppers, and minced[br]
1/2 cup goat cheese,crumbled
DirectionsPreheat oven to broil.
Heat the olive oil in a large ovenproof sauté or cast iron skillet over medium heat. Add the chorizo and cook 1-2 minutes until the chorizo begins to sizzle. Add the onions and cook, stirring often until tender. Add the squash to the sauté pan and toss well. Continue cooking 4-5 minutes or until the squash is nearly tender. Stir in the jalapeño and garlic. Cook 2-3 minutes more or until very fragrant. Crumble the goat cheese over the mixture and residence under the broiler to brown lightly.
Information Category Breakfast/Brunch Yield Serves 6 Cook Time 15 minutes
Source: popsugar.com