Harvest Hash Bowl

Today we are featuring the Harvest Hash Bowl from our Create Bar. Using clean, local ingredients, this dish is made to order 7 days a week and is a specialty for Jazz Brunch events held every 1 st Sunday of each month with extended hours 11am-2pm. Add on a mimosa including local Virginia “bubbly”!

Yield: 2 servings


  • 1 small Sweet Potato, peeled, diced and roasted
  • 6 Brussel Sprouts; halved and roasted
  • 1 whole Apple, peeled and sliced
  • 1t fresh ground Cinnamon
  • 1 small Onion, sliced and caramelized
  • 4 T olive oil; divided
  • 2 cups Kale; chiffonade
  • ¼ cup Walnuts; toasted
  • 2 local Eggs; sunny side up sautéed in 1T olive oil (thank you Edgewood Farms!)
  • Salt and Pepper seasoning
  • Garnish: Cherry Tomatoes and some Avocado!


  1. Preheat oven to 425°F.  Toss sweet potatoes and brussels sprouts with a tablespoon of oil, some salt and pepper to taste, then roast, side by side for about 15 minutes.
  2. In the meantime, using a medium-large fry pan, add 2 tablespoons of olive oil and sauté onions until soft. Add apples then sprinkle with cinnamon, and sauté on medium heat until soft; 10 minutes. Add kale to the apple/onion mixture. Toss to combine and allow kale to slightly wilt.
  3. Combine potatoes and sprouts with apples, onion and kale; fold together gently and spoon into a serving bowl. Top with walnuts and sunny egg. Add tomato and avocado for added flavor, color and nutrition! Serve immediately.

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