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Looking for that perfect dish to satisfy your family? Esty is sharing with us her perfect Pesach In a Pan recipe. This hash can be served for breakfast, dinner, and is even a great option for erev Pesach. It’s super versatile – use whatever veggies you like and you can even skip the salami if you don’t like eating meat in the morning. Enjoy!
For more great ideas this Passover season, watch Pesach in a Pot!
1 red pepper
2 leeks
1 large sweet potato
1 large Yukon gold potato
1 cup broccoli
1 cup mushrooms
3 cubes Gefen Sautéed Onions
1 Tuscanini Calabrian Chili Pepper + 1 tablespoon of the oil
salt, to taste
pepper, to taste
1/2 small salami (7 ounces)
6 eggs
Preheat oven to 450 degrees Fahrenheit.
Dice all the veggies and add them to a baking pan lined with parchment paper.
Add onion cubes, calabrian pepper, and pepper oil to the veggies. Add some salt and pepper to taste and mix everything together on the sheet pan.
Quarter up the salami and sprinkle it on top of the veggies. Place in the oven for around 30 minutes or until veggies are soft.
Toss the veggies together and create six circle openings. Add the eggs and sprinkle with some salt and pepper. Return to the oven for five minutes (for runny yolks), eight minutes (for medium yolks), or 10 minutes (fully cooked).
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Delicious! I have to make this again!
delicious 🤤