• Katherine Arthurs

Brown Butter Farro & Sweet Potato Hash

This Brown Butter Farro & Sweet Potato Hash is full of textures and colors. Make it vegetarian or dairy free - it’s good any way! I mean BROWN BUTTER 💕 Perfect for your holiday table or a Wednesday night- grill some salmon or chicken and it’s a meal!

Brown Butter Farro & Sweet Potato Hash

1 package of farro - 2 1/2 cups

1 medium sweet potato, chopped

1 tablespoon olive oil

3 tablespoons butter

1 shallot, rough chopped

1 small leek, cleaned and chopped

1 garlic clove, minced

2 large handfuls of spinach

3-4 tablespoons goat cheese

2 scallions, chopped

**parsley and cliantro would be great in this too!

seeds from 1/2 pomegrante

Preheat oven to 425 degrees.

Cook the farro according to the package - typically 2 1/2 cups of farro to 2 1/4 liquid. I used half water and half chicken bone broth. Let rest in the pot you cooked it in until all the ingredients are ready.

Meanwhile, roast the sweet potatoes on a sheet pan with 1 tablespoon olive oil and a pinch of salt. Roast for 12-15 minutes. Remove from oven and let cool.

In a medium sized sauce pan, heat the butter over medium heat. Stir occasionally until it turns brown in color - around 4 minutes. Remove from pan and pour on top of the cooked farro. Return pan to the heat, add leeks and shallots. Saute until softened, then add the garlic and spinach. Cook until spinach is wilted. Add to the farro pot or transfer everything to a larger mixing bowl.

Add cooked sweet potato, goat cheese, scallions (and other herbs, if using) and pomegranates. Serve warm or at room temperature!