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Diane Morgan’s new cookbook Roots
by Danielle
Events + Food & Drink + Vancouver / October 03, 2012
North by Northwest Cooking Club Taping
Friday, October 5, 12:00 p.m.
Pop by the shop for a live taping with CBC's NXNW host, Sheryl MacKay. Diane will chat about her new book Roots and will demonstrate a recipe.
Thanksgiving Primer for Root Vegetables
Friday, October 5, 6:00 to 9:00pm
Demonstration/Book signing, $45 (includes book)
Digging into Asian Root Vegetables
Saturday, October 6, 10:30am to noon
Cooking Class/book signing, $95
ALSO
Catch Diane Morgan tomorrow morning at 8:30 on BT (Vancouver) making this recipe from her new book Roots: The Definitive Compendium with More Than 225 Recipes
Beet Hash with Spicy Chicken Sausage and Soft-Cooked Eggs
Consider this as a main course for weekend brunch or even Sunday supper—it’s all about comfort food. Adding beets puts a spin on classic potato hash, bringing a shock of color and an earthy sweetness to an otherwise traditional dish. Bring out the hot sauce if your guests want some spice--that’s traditional, too.
Serves 6 as a main course
4 tbsp/60 ml olive oil
8 oz/225 g spicy Italian chicken sausages (about 2 links)
2 lb/910 g red-skinned, Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-in/12-mm dice
1 lb/455 g red beets, peeled and cut into 1/2-in/12-mm dice
1 tsp kosher or fine sea salt
1 large yellow onion, cut into 1/2-in/12-mm dice
1 tbsp fresh thyme leaves
1/2 tsp freshly ground pepper
6 large eggs
In a 12-in/30.5-cm frying pan, preferably cast iron, heat 2 tbsp of the oil over medium heat and swirl to coat the pan. Add the sausages and brown on all sides until cooked through, about 8 minutes. Remove the sausages from the pan and set aside to cool.
Reduce the heat to medium-low, add the remaining 2 tbsp oil, and swirl to coat the pan. Add the potatoes, beets, and salt and sauté just until coated with the oil, about 1 minute. Cover and steam for 5 minutes, stirring once. Add the onion and stir to incorporate, then re-cover cook, stirring once or twice, until the onion is softened, about 7 minutes longer.
Meanwhile, cut the sausages into rounds 1/4 in/6 mm thick. Set aside.
Uncover the pan, increase the heat to medium-high, and add the thyme and pepper. Stir to dislodge any bits stuck to the pan bottom, then continue to sauté the potatoes and beets until tender, about 10 minutes longer. Gently fold in the sliced sausages and cook until heated through, about 2 minutes longer. Taste and adjust the seasoning.
Using a large spoon, make 6 shallow depressions in the hash, spacing them evenly around the pan and putting one in the center. Carefully crack an egg into each depression. Cover the pan, reduce the heat to medium, and cook the eggs until the whites are set and the yolks are still runny, about 5 minutes. Serve immediately, topping each egg with a sprinkle of salt and pepper.
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