Food is special because it fosters connections. Connections to people, to memory, to places we have been. That is part of the reason food is so integral to the experience of staying at the Holualoa Inn. In these trying times, when it is so easy to feel disconnected from the people and places we love, cooking can be a respite from the stress and monotony of life under lock down. As a way to stay connected, we have decided to share some of our favorite recipes from the Holualoa Inn menu. We have chosen easy-to-prepare recipes that feature just a few fresh, delicious ingredients. If you have stayed with us before you know that we love to feature produce grown on our property, but there is no reason you can’t adapt these recipes to suit whatever ingredients might be available to you. This month we are featuring our recipe for Beet and Potato Hash, a delicious blend of root veggies and braised greens served with poached eggs and fresh garnish. The original recipe does call for a little advanced planning, but can easily be adapted and prepared start to finish in just a little over an hour. The end result is perfectly light, sweet, savory, healthy and nutritious!
Beet and Potato Hash
Ingredients
- One small potato per person
- One small beet per person
- Braising greens (beet tops, chard, kale), coarsely chopped
- Chopped parsley
- Goat cheese
- 2 Poached eggs per person
- Optional garnishes – avocado, edible flowers
Preparation
Par-cook potatoes and beets the day before breakfast service. Place beets in shallow baking dish with one inch of water. Cover with foil and cook at 400 degrees until a knife is easily inserted into the beet, about one hour. While beets are still warm, peel the skin off the beets.
For service:
- On medium high heat, sauté the beets and potatoes until golden brown. Add the chopped braising greens and cook until wilted and soft. Toss in parsley and remove from heat.
- In a pot or saucepan of simmering water, gently poach eggs until whites are set, but yolk is still soft.
- Arrange potatoes, beets and greens into a bed on the plate. Add pieces of goat cheese and two poached eggs in the middle of the bed. Garnish with additional parsley and other optional garnishes.
The great thing about this recipe is how easily it can be adapted depending on what you have available. Sweet potatoes could make a great substitute for beets, maintaining the sweet earthiness that makes this dish work. As the recipe suggests, you can use just about any hearty greens you have available. If you are having a hard time sourcing fresh greens right now, frozen spinach or kale can be used as a substitute. Try using feta cheese in place of goat cheese if none is available. It will make the dish a bit more tangy, but it will still be delicious! Lastly, we know it might be hard to source avocados or edible flowers, so just top things off with a sprinkle of salt and some cracked black pepper.
As we mentioned earlier, food is special because of the connections it creates. And while we cannot be physically close to others right now, this might be a great opportunity to connect with food producers in your area. In the Kona area, the Hawaii Food Basket, Keauhou Farmers Market, and Adaptations are all offering pre-packed boxes of fresh, locally-grown produce that can be paid for in advance and picked up without having to come into contact with any other people. If you are having trouble finding fresh produce at the grocery store, or you are trying to avoid going there altogether, try looking up any small farms or organizations in your area that might be offering similar services. The USDA has a searchable nationwide database to make things easier. Spring is just around the corner, which means the growing season will soon be underway. With all of the disruptions to their normal supply chains, your local farmers will appreciate your business and your support.
Stay safe, and stay tuned for more fresh, healthy recipes from the kitchen of the Holualoa Inn.