UP Inspired Kitchen owner Mike Luther cooks up a breakfast or brunch dish that that's inspired by a recipe his wife found while skiing in Whistler. It's got roasted root veggies, quinoa, wilted greens, bacon and a poached egg.
Whistler Vedge Hash
½ medium sweet potato, diced ¼ inch
1 carrot, diced ¼ inch
¼ yellow onion, diced ¼ inch
1 turnip, diced ¼ inch
1 parsnip, diced ¼ inch
½ cup Swiss chard chopped 1 inch by 1 inch
½ cup Napa cabbage chopped 1 inch by 1 inch
½ cup kale chopped 1 inch by 1 inch
¼ cup quinoa
½ cup water
1 strip bacon, cooked
2 cups water for poaching
3 Tbsp White Vinegar
Salt to taste
Pepper to taste
Fresh parsley, chopped
Preheat the oven to 350 degrees. In a small pan, boil water over medium heat.
Rinse the quinoa in cold water. When the water is boiling, add the quinoa and reduce heat to a simmer for 10 minutes, or until the liquid is absorbed.
Line a sheet pan with parchment paper and roast the diced sweet potato, carrot, onion, parsnip and turnip with olive oil, salt and pepper for 30-45 minutes, stirring halfway through. Once cooked, place mixed roasted veggies in a third of your bowl.
Remove the quinoa from the heat and fluff with a fork, place in a third of your bowl.
Then sauté the Swiss chard, Napa cabbage and Kale in the sauté pan with salt and pepper until lightly wilted. Add to the remaining third of the bowl.
Add water to deep saucepan until it’s filled at least 2 inches deep. Bring water to a boil then reduce heat to a small simmer. Add 3 Tbsp white vinegar and a pinch of salt. Stir the simmering water clockwise until a small gentle whirlpool is created. Crack the egg into the middle of the whirlpool and poach egg to the desired doneness, usually 3-4 minutes. Lift the egg out of the water with a slotted spoon and place in the middle of the bowl.
Place a cooked piece of bacon over the top of the bowl.
Garnish with fresh parsley or herbs of your choice and serve.