Eggplant and Potato Hash

Eggplant and Potato Hash Recipe - Delicious Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant and Potato Hash is a delicious and hearty dish that combines the earthy flavors of eggplant and potatoes with a creamy sauce. This recipe is perfect for a comforting breakfast or brunch, and can be easily customized with your favorite herbs and spices.

History

The origins of Eggplant and Potato Hash are not well-documented, but it is likely that this dish has been enjoyed for generations in various cultures around the world. The combination of eggplant and potatoes is a classic pairing that is popular in many cuisines, and this hash recipe puts a unique twist on the traditional flavors.

Ingredients

Chopped fresh parsley for garnish
0.25 cup grated parmesan cheese or 0.5 cup shredded sharp cheddar cheese (optional)
2.5 cup peeled and diced all-purpose potatoes (0.5 inch pieces)
0.75 cup low-sodium vegetable broth, plus additional if needed
1 tbsp unsalted butter
1 medium onion, finely chopped
1 tbsp olive oil
4 cup peeled and diced eggplant (0.5 inch pieces)
1 medium clove garlic, minced
1 tbsp all-purpose flour
0.75 cup milk

How to prepare

In a large nonstick skillet, combine the potatoes and 0.75 cup of broth. Season lightly with salt to taste. Bring to a boil over medium-high heat, then partially cover and reduce the heat to medium. Cook until the potatoes are almost tender and most of the liquid has evaporated, about 6 minutes. Transfer to a bowl and set aside.
In the same skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the oil, eggplant, and 2 tbsp plus 2 tsp of water. Season lightly with salt to taste. Cover, reduce the heat to medium-low, and cook until the eggplant is tender, stirring occasionally, about 5 minutes.
Add the garlic and flour and cook, stirring, for 1 minute. Reduce the heat to low, stir in the milk, and cook uncovered, stirring, for 2 minutes. Stir in the reserved potato mixture. Cover and cook, stirring occasionally, until the hash is thick and saucy, for 5 to 7 minutes. If the hash sticks to the pan, stir in additional broth or water by the tablespoon. During the last minute of cooking, sprinkle cheese over the hash if desired. Serve hot, garnished with sprigs of fresh parsley.

Variations

Add cooked bacon or sausage for extra flavor and protein.
Mix in your favorite herbs and spices, such as thyme, rosemary, or paprika.
Top with a fried or poached egg for a delicious twist.

Cooking Tips & Tricks

Be sure to dice the potatoes and eggplant into small, uniform pieces to ensure even cooking.

- Cooking the potatoes in broth adds flavor and helps them cook more quickly.

- Don't be afraid to adjust the seasonings to suit your taste preferences.

- For a crispy finish, try broiling the hash in the oven for a few minutes before serving.

Serving Suggestions

Eggplant and Potato Hash can be served on its own as a hearty breakfast or brunch dish, or paired with a side salad or fresh fruit for a complete meal.

Cooking Techniques

Boiling the potatoes in broth helps them cook faster and adds flavor.

- Covering the skillet while cooking the eggplant helps it cook evenly and retain moisture.

- Stirring in the milk and flour creates a creamy sauce that binds the hash together.

Ingredient Substitutions

Use sweet potatoes or butternut squash instead of regular potatoes for a different flavor.

- Substitute almond milk for dairy milk to make this recipe dairy-free.

- Omit the cheese for a vegan version of this dish.

Make Ahead Tips

Eggplant and Potato Hash can be prepared in advance and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Eggplant and Potato Hash with a sprinkle of fresh parsley or chives for a pop of color. Serve it in individual ramekins or bowls for an elegant presentation.

Pairing Recommendations

Eggplant and Potato Hash pairs well with a side of fresh fruit, a green salad, or a slice of crusty bread. It also goes well with a cup of hot coffee or tea.

Storage and Reheating Instructions

Store any leftovers of Eggplant and Potato Hash in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant and Potato Hash contains approximately 250 calories.

Carbohydrates

Each serving of Eggplant and Potato Hash contains approximately 30 grams of carbohydrates.

Fats

Each serving of Eggplant and Potato Hash contains approximately 10 grams of fat.

Proteins

Each serving of Eggplant and Potato Hash contains approximately 8 grams of protein.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese. Potatoes are rich in vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (milk and cheese) and gluten (flour). It may not be suitable for those with dairy or gluten allergies.

Summary

Eggplant and Potato Hash is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a meal.

Summary

Eggplant and Potato Hash is a delicious and nutritious dish that is perfect for a comforting breakfast or brunch. With a creamy sauce, tender vegetables, and a hint of cheese, this hash is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day and I was visiting my dear friend Martha's house for tea. As we sat in her cozy kitchen, sipping on fragrant Earl Grey tea and nibbling on delicate cucumber sandwiches, Martha suddenly remembered a recipe she had come across many years ago.

"It's a recipe for Eggplant and Potato Hash," Martha said excitedly. "I learned it from an old friend of mine who used to live in Italy. It's absolutely delicious, you have to try it!"

I was intrigued. I had always been a fan of eggplant and potatoes, so the idea of combining them in a hash sounded like a winning combination to me. Martha rummaged through her recipe box and pulled out a weathered, yellowed piece of paper with faded ink. As she read out the ingredients and instructions, my mouth watered in anticipation.

The next day, I set out to make Martha's Eggplant and Potato Hash. I gathered all the ingredients - ripe eggplants, waxy potatoes, fresh garlic, fragrant herbs, and a splash of olive oil. As I chopped and sautéed and seasoned, the kitchen filled with the most wonderful aroma. The earthy scent of the eggplant mingled with the savory notes of the potatoes, creating a tantalizing perfume that made my stomach growl in anticipation.

When the dish was finally ready, I plated it up and took a bite. The flavors exploded in my mouth - the creamy eggplant, the crispy potatoes, the aromatic herbs. It was a symphony of tastes and textures that danced on my taste buds. I knew then and there that this recipe would become a staple in my kitchen.

Over the years, I have made Martha's Eggplant and Potato Hash countless times. I have served it to family and friends, who have all raved about its deliciousness. I have tweaked the recipe here and there, adding my own personal touch with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze. But the essence of the dish remains the same - simple, wholesome, and bursting with flavor.

I have shared the recipe with anyone who has asked, passing it down like a precious heirloom. I have taught my grandchildren how to make it, showing them the magic of transforming humble ingredients into a dish that is greater than the sum of its parts. And every time I take a bite of Martha's Eggplant and Potato Hash, I am transported back to that warm summer day in my friend's kitchen, where the seed of a culinary masterpiece was planted in my heart.

So here it is, my dear friends and family, the recipe for Martha's Eggplant and Potato Hash. May it bring you as much joy and satisfaction as it has brought me over the years. And may it serve as a reminder that the best recipes are not the ones you find in fancy cookbooks, but the ones that are shared with love and passed down through generations. Bon appétit!