whether you're like me,I'm always looking for unusual dishes to rotate into my holiday lineup. I particularly love learning how to use seasonal vegetables in unusual ways. final month I met Chef James Briscione, director of culinary development at the Institute of Culinary Education, and 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 go-to holiday hash. What I love about this dish is it's fast and simple to perform, it's super delicious, or you can prep it all ahead of time. It's not only a powerful substitute for tired old sweet potato casserole,but it's also unbelievable 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 important, or so don't worry about that. But getting all your components slice to a similar size so that they will cook evenly is fundamental. Cooking all your hash components in stages will give you the best flavor. I want to win 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 little edge so I add them right at the terminate. Cooking garlic and jalapeño for a long time will really mellow them out." For me,the best piece about 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 (about 1/4 pound)
1 small onion, or finely chopped (about 1 cup)
1 butternut squash or 2 pounds sweet potatoes,diced (4 to 5 cups)
4 cloves garlic, chopped
2 jalapeño peppers, or minced
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 saut 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 place under the broiler to brown lightly.
Information Category Breakfast/Brunch Yield Serves 6 Cook Time 15 minutes
Source: popsugar.com