Tuesday, April 20, 2010

Vegetable Breakfast Hash

A few weeks ago, a friend and I went to this great Mexican restaurant in Manhattan, Crema.  I had a chayote cream soup that was out of this world.  Ever since, I've been thinking about chayotes. 
The only other time I could remember eating them was on vacation in Costa Rica, where they were an ingredient in our breakfast "hash browns."  When I saw some in my grocery store on my last shopping trip, I went ahead and picked one up.  I've never cooked with one before, but I figured I'd try to recreate my Costa Rican breakfast, which couldn't be too difficult.

If you're unfamiliar with them, chayotes are a type of squash, with a mild flavor, crisp texture. They're also a good source of vitamin C.

Chayote Vegetable Hash

1/3 cup diced chayote squash
1/4 cup diced potato
1/4 cup diced onion
1-2 cloves chopped garlic
1/2 tsp paprika
1/2 tsp ground cumin
salt & pepper to taste
1 tsp oil
1 egg

1) Heat oil in a skillet over medium high heat.
2) Add vegetables and seasonings, saute for 5-10 minutes
3) Gather vegetables into a mound in the center of the skillet.  Crack the egg onto the vegetable mound.
4) Cover, cook until egg is at desired doneness.

Serves 1