'Pie For Breakfast' Recipe: Trevett Hooper's Market Hash

Follow KDKA-TV: Facebook | Twitter

PITTSBURGH (KDKA) -- "Pie For Breakfast" is Downtown Pittsburgh's newest café! Co-owner Trevett Hooper stop by the Pittsburgh Today Live kitchen to whip up his Market Hash recipe.

Trevett Hooper's Market Hash

• 4 T. butter
• 2 T. olive oil
• 4 cups Napa Cabbage, sliced in 2-inch strips
• 3 cups boiled and sliced potatoes
• 2 cups cooked and sliced beets
• 2 - 3 small, sweet onions, cut in half
• 10 whole Shishito peppers, stems removed

1. Bring a large pot of salted water to boil.
2. Heat a large frying pan, add 2 T. olive oil.
3. Add onions to frying pan, sliced side down, and sear for about 4 minutes, until nicely browned. Flip to brown evenly, until onions are translucent.
4. Remove onions from pan. Set aside.
5. In the same pan, add 2 T. butter. Add potatoes to pan, adding a pinch of salt. Fry for six to eight minutes, turning occasionally, until nicely browned.
6. Add sliced beets to frying pan, and fry for about five minutes, until the beets begin to caramelize.
7. Add whole Shishito peppers to the frying pan. Cook for two to three minutes, stirring occasionally. When peppers begin to blister, add cooked onions to the pan.
8. Cook for three to five minutes, until vegetables begin to soften.
9. In the meantime, blanch cabbage in the pot of boiling salted water for three minutes.
10. Add blanched cabbage to frying pan.
11. Cook for three minutes, stirring occasionally.
12. Serve immediately.

Serves: 4