A couple of years ago hubby and I went out to Kelowna, BC in the fall to celebrate our friends' marriage. The drive through the Rocky Mountains was gorgeous, the landscape painted with autumn's paintbrush and the colours were amazing. We had a great time connecting with old friends and making new ones too. We also came away with one of our favourite Sunday brunch recipes.
Maple Harvest Hash is one of those recipes that takes some planning and extra effort, but it is worth the effort. It is a brunch recipe that is great for company because it can be made beforehand and heated with great success.
Maple Harvest Hash
- 2 sweet potatoes (to make SCD legal replace with butternut squash)
- 1 beet
- 1 red pepper
- 1 red onion
- 2 cups mushrooms
- 1 cup cranberries
- 2 cups ham or cooked sausage
- 1/4 cup maple syrup (replace with honey to make SCD)
Cut, peel, slice and dice veg into 1 inch pieces. Drizzle with olive oil, sea salt and pepper and roast at 375F until softened (approx 45-60 min). Turning every 20 minutes to prevent burning. In the last 10 minutes of roasting, add ham chunks or cooked sausage rounds to the pan to warm and drizzle all with maple syrup.
Spoon a serving of veg and meat mixture onto individual plates, place a couple of poached eggs on top and drizzle with your favourite hollandaise sauce.
*To make ahead roast vegetables and refrigerate. Make hollandaise and also refrigerate. Before making poached eggs, warm the veg mixture in the oven and slowly rewarm the hollandaise adding a little water to thin. When all components are ready, assemble and serve.