I was honored when a brand representative from Melissa’s Produce contacted me and offered to send me a box of fresh organic fruits and veggies. Ahhh…yes please! All I had to do was turn them into somthing yummy. Not hard. So, here it is. Fall is approaching. The yam and apples were the first thing to catch my eye. A warm breakfast with a hint of the season and this beautiful food to work with – I was a happy camper.
Browning the yam first sets the tone for the dish, warm and soft, yet crunchy and crispy. The apple gives it a sweetness and there’s nothing better than the smell of onions cooking in butter – am I right?
The final touch is a delicately-poached egg nestled on top of the lovely warm hash. Break it open and enjoy! I used fennel sprigs as garnish here but you could use fresh basil, parsley, dill, or even cilantro.
You can order your own box of Melissa’s Produce delivered right to your doorstep by visiting Melissa’s Produce online. The specific box I had to make this recipe can be ordered by clicking here. $25 for 7-10 pounds of organic fruit/vegetables with free shipping in Southern California between Santa Barbara and San Diego
- 1 Melissa's organic red apple
- 2 cups Melissa's kale, finely chopped
- 1 Melissa's yam, peeled and diced
- ¼ Melissa's white onion, diced
- 2 tsp ghee
- one tablespoon oilve oil
- Salt & Pepper
- Organic eggs, poached
- Fennel sprigs for garnish
- Heat the ghee and olive oil in a saute pan over medium heat. Add the onion and yam, saute slowly so they cook through and soften, then increase heat to brown the veg a little. When it begins to brown, add the apple. Saute until apple is warmed and softened then add your kale at the very end so it stays green. Cook for another 2 minutes over a higher heat. Everything should be browning nicely now. Remove and divide onto serving plates.
- Meanwhile, poach the eggs. Place poached eggs on top of hash, sprinkle with salt & pepper, fennel sprigs if you have them, and a dash of good quality oilve oil.