Spring Brunch Hash
Spring Brunch Hash with Sweet Potatoes, Arugula, and Za’atar Yoghurt Pair with NV Delavenne Père & Fils Brut Reserve Grand Cru Champagne (half-bottle) - These also make fun party favors for Easter Brunch, Mother's Day, Bridal showers, etc.
Ingredients:
- 4 eggs
- 1 cup chopped sweet potato
- 1 leek
- Black pepper to taste
- Olive oil to taste
- Avocado oil
- 1 chorizo
- 1 tbsp. shallot
- ½ cup Greek yogurt
- 1 tbsp. rice vinegar
- ½ cup feta
- 1 bunch parsley
- Lemon Zest; juice of one lemon
- Lime Zest; juice of one lime
- 1 tbsp. turmeric
- 1 tbsp..Za’atar
- 1 tbsp. Sumac
- 1 avocado
- 1 jalapeño
- Arugula
- Lavash
Make the za’atar yogurt by combining shallot, ½ of the turmeric, za’atar, and sumac, feta, greek yogurt, rice vinegar, ¼ cup chopped parsley, citrus zest and juice and set aside. Prepare the sweet potatoes by cutting into small cubes and the leeks by cleaning and then slicing the white part into discs. Heat the avocado oil in a skillet and throw in the sweet potato and leeks. Season with salt and pepper and the remainder of the spices. Once the sweet potatoes start to brown, add in the chorizo. Let the chorizo cook through and then create 4 holes to crack the eggs into. Once you crack the eggs, let them cook through to your liking. Optional: You can put the entire skillet under broil in the oven for a little extra crispiness! While the eggs are cooking, prepare the arugula with some olive oil, salt, pepper, the rest of the lemon citrus juice and zest, and parsley. When you are ready to serve, place a few dollops of yogurt on top and then finish with the fresh arugula salad, slices of avocado, and some jalapeño slices. Plate alongside a piece of lavash. ENJOY!
