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.
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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.
Recipe by the pig & quill at https://thepigandquill.com/browned-butter-grits-bowls-with-sweet-potato-hash-blistered-tomatoes-fried-eggs/