Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Fried Eggs

Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs recipe (via thepigandquill.com) #brunch #vegetarian #mealprep #dinner

Browned Butter Grits with Sweet Potato Hash, Blistered Tomatoes + Fried Eggs — a super satisfying vegetarian grits bowl featuring the best of simple ingredients.

Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs recipe (via thepigandquill.com) #brunch #vegetarian #mealprep #dinnerThis post has been sponsored by Vital Farms. All thoughts and opinions are my own. We buy Vital Farms Pasture-Raised Eggs and Vital Farms Pasture-Raised Sea-Salted Butter at our local Safeway store.

Use the Safeway mobile app to save on your next purchase of Vital Farms Eggs and Butter.

It’s no secret that we’re fans of eggs and butter in this house, but it wasn’t until we had Lana that we really began to take a look at the quality, sustainability, and sourcing of the eggs and dairy products that we were buying. You see, for the first year or so of Lana’s life, she was sensitive to both eggs and dairy, which meant, as a breastfeeding momma, I also steered clear of some of my favorite foods. So when it came time to re-introduce them, you could bet I was going to seek out the best of the best. Not just the ultimate in taste (though obviously that was important) or sustainability (also important) but in the care and treatment of the animals producing these foods. If we could have had our own chickens at that time, we would have. (Our backyard even had a chicken coop that had only loosely been converted into a gardening shed, so don’t think I didn’t try!) But, without a fenced yard — or our landlord’s approval — we moved onto the next best thing when we found Vital Farms one day strolling through Safeway.

Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs recipe (via thepigandquill.com) #brunch #vegetarian #mealprep #dinnerPASTURE-RAISED EGGS + BUTTER

If you’re reading this, I’m sure you already assume that Vital Farms eggs are super tasty — but the thing I really loved learning about was their commitment to keeping their “girls” (as they call them, which is endearing as all heck) happy and healthy.

While “cage-free” hens still only get about 1 square foot of space to themselves and spend their entire lives indoors, Vital Farms’ hens are given 108 square feet and roam outside on real pastures year-round. They’re tended by hand on small family farms, where they have the freedom to forage outside as they please. I swear all that sunshine is represented in their eggs’ vibrant yolks.

Can you guess what I’m gonna tell you next? Their cows are no different (aside from the whole mammals versus fowl thing, duh.) They’re treated like the ladies they are, raised with respect on American family farms, and living as nature intended: free to roam and graze their green pastures to their hearts’ content. And can you taste the difference in their butter? You buttah believe it.

Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs recipe (via thepigandquill.com) #brunch #vegetarian #mealprep #dinnerSIMPLE, COZY VEGETARIAN GRITS BOWLS

Lana is now almost 4, so we’ve been enjoying eggs and butter together for nearly three years. And I had her squarely in mind when I made up these vegetarian grits bowls. While they feature a number of components, each is simple enough to highlight the quality of the ingredients at hand. Comforting browned butter grits (by all means, use traditional cooking or fancy heirloom grits here if you have the time and pocketbook). A simple sweet potato hash that can easily be repurposed into a number of meals. Plump charred tomatoes. And sunny fried eggs. All brought together with a final drizzle of more nutty browned butter.

Spooned generously into bowls and topped with a bright pop of microgreens and fresh herbs, I could eat this for literally every meal. And since each component can easily be served separately arranged (of course) for a certain egg-loving kiddo, Lana can, too.

xo,
Em

Like the sound of these Vegetarian Grits Bowls?

Be sure to check out:

Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs recipe (via thepigandquill.com) #brunch #vegetarian #mealprep #dinnerBrowned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs recipe (via thepigandquill.com) #brunch #vegetarian #mealprep #dinner

Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Eggs
 
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Browned Butter Grits with Sweet Potato Hash, Blistered Tomatoes + Fried Eggs -- a super satisfying vegetarian grits bowl featuring the best of simple ingredients.
By:
Makes: 4 servings
Ingredients
  • 2 T olive oil, plus extra for charring tomatoes
  • ½ yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 lb sweet potatoes, diced
  • ½ tsp Himalayan pink or sea salt
  • black pepper
  • 1 T za’atar spice
  • 1 cup quick-cooking grits
  • 4 Vital Farms Pasture-Raised Eggs, fried to desired doneness
  • 8 T (1 stick) Vital Farms Pasture-Raised Sea Salted Butter
  • 1 pint baby heirloom or cherry tomatoes
  • Himalayan pink or sea salt
  • microgreens, for serving
  • chopped chives or other fresh herbs, for serving
Instructions
  1. Make the Hash: Heat a large skillet over medium flame and add 2 T olive oil. Add onion and sauté until just translucent. Add peppers, sweet potatoes, salt, pepper and za’atar. Toss to combine, and continue to sauté 10-15 mins, stirring frequently or until potatoes are tender and browned in places. Add a little water at the end, if needed, to scrape up brown bits. Taste for salt, and add more if needed. Keep warm.
  2. Prepare the Grits: While hash is cooking, prepare grits according to package directions (see note).
  3. Brown the Butter: In a small, light-bottomed saucepan, melt butter over medium-low heat, swirling frequently until it turns from yellow to gold and, finally, brown. Butter will foam up and subside once or twice in the process and smell very nutty. Immediately remove from heat and pour into a small bowl. (At this point, you can decide to leave the silty brown dregs of the butter in the bottom of the pan or allow them to stay in the butter you plan to serve for an even nuttier flavor. You can guess which option I prefer.) Stir half the browned butter into the grits, reserving the rest.
  4. Blister the Tomatoes: Heat a grill pan over a high flame. Toss tomatoes generously with olive oil and salt and tumble into hot pan in a single layer, gently tossing until charred in places but not yet bursting.
  5. Serve the Bowls: Spoon grits into serving bowls and top with hash, fried eggs + blistered tomatoes. Drizzle with reserved brown butter and garnish with microgreens and herbs. Enjoy!
Notes
We use the quick-cooking variety and bring 4 cups of water to a boil, add a generous ½ tsp of pink salt, and slowly whisk in 1 cup of grits. Reduce heat to low and simmer for 5 mins. Remove from heat and cover until ready to serve.
Pick up Vital Farms Eggs and Butter for yourself and save with the Safeway mobile app.

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4 Comments on “Browned Butter Grits Bowls with Sweet Potato Hash, Blistered Tomatoes + Fried Eggs”

  1. Made this for dinner tonight. So yummy! I ended up cutting the butter in half and thought it was plenty flavorful—would probably use even less next time. My only complaint was that it took four pans (one for polenta, one for hash, one for tomatoes—and one last to brown the butter and fry the eggs). So glad my husband does the dishes!

    Question about your site. How do I get to recipes from the home page? It looks like the menu (at least on my iPad and phone) only get me to “about” “cancer “ etc. Total aside: Loved reading your cancer story as I’m in treatment myself. So glad you are HERE and okay!

    1. Hi Kathryn – so sorry for the belated reply! I wholly admit this recipe isn’t the friendliest when it comes to washing dishes, but I’m glad you stuck it out as it’s one of my favorites! And as for the site — I sorely need a recipe shortcut or index, don’t I? 🙂 It’s been on my to-do list for, oh, 4 years or so…I’ll have to bump it up in terms of priority! Sending big big healing hugs to you on your journey, too, friend. <3

  2. Pingback: Shaved Brussel Sprout Salad with White Miso Vinaigrette and Soy Sauce Eggs - and News! - the pig & quill

  3. Woohoo! Back for more recipes and this one caught my eye. So glad I reviewed it and am now adding ot to my list. Also – five years out of treatment and all is well.

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