Avanti Cafe Musings: Harvest Yam Hash :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins

Servings: 1 1/2 quarts

Simply delicious & very adaptable. Most veggies go great w/ yams. The sweet crunch of the snap peas blends well w/ the crispy yams & caramelized shallots. I like my shallots a dark golden brown, but taste as you go & have it y’alls way.

Amount	Measure	Ingredient	Prep Method
1/2	Cup	Shallot	Rings
2 1/2	Cups	Yam	Grated
1	Cup	Grape tomatoes	Halved
2	Cups	Sugar snap peas	Sliced or whole
1	Bunch	Spinach	Rough chop
1	Large	Mineoloa tangerine	Juice & zest
1	Large	Navel orange	Juice & zest
1	Large	Avocado	Sliced

I like to use a ribbon zester for this. The longer, wider strips have more pizzazz.

Prep out all the veggies.

I scrub but do not peel my organic yams. You can leave the snap peas whole to save time. Heat the butter & evoo over medium high heat and sauté the shallot with optional garlic & chili & black pepper. They should be well caramelized in 2 or 3 mins.

1`2	Cloves	Garlic	Sliced
1	Medium	Chili pepper	Sliced
1	Teaspoon	Sea salt	Avanti Fenugreek Salt
1/2	Teaspoon	Black pepper
2	Tablespoons	Evoo
2	Tablespoons	Butter	Or coconut oil
2	Teaspoons	Herbs de Provance	Opt
2	Tablespoons	Pepitas	Opt

Add the yams & the salt and sauté for about 5 mins until the yams are tender & starting to crisp up. Stir often, but not constantly. Letting the yams fry in between stir gives them a nice color.

When the yams are done, stir in the opt Herbs de Provance.

Stir in all the other veggies & the citrus juice & continue to sauté on high heat, about 3 mins more. You can hold back the spinach until the end if you want it less cooked.

When the veggies are tender & most of the juice is absorbed stir in the citrus zest.

2-4	Large	Organic eggs	Optional
1-2	Tablespoons	Evoo	Or butter
1	Pinch	Sea salt & black pepper

If you plan to serve it w/ fried or scrambled eggs, start them in a small skillet over medium heat just before you add the veggies to the hash. Everything will be ready at the same time. Garnish your plate w/ sliced avocado. I like black pepper & pepitas on my avos.

Yams, eggs, spinach, tomatoes & avocados are so satisfying together. The crunch of the snaps & zing of two citrus flavors makes this hash extra special. This dish makes for great lettuce & collard wraps later in the week. Also great burrito filling. Show us your versions all over Hungry Harvest social media

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Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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