This hash is tasty, topped with a couple of fresh eggs, poached or fried over easy. The addition of ham or chicken make it a heartier meal but it is a choice bowl, as is.

• 1/2 cup pearl barley
• 2 tablespoons olive oil or vegetable oil
• 1 small onion, coarsely chopped
• 1 sweet potato, peeled and cut into 1/4 inch pieces
• 2 cups vegetable broth
• salt
• freshly ground pepper

1. Put the barley in a saucepan over medium heat.
2. Cook, shaking the pan often, for 5 minutes, or until toasted.
3. Remove the barley to a bowl.
4. In the same saucepan, heat the oil over medium heat.
5. Add the onion and sweet potato and cook, stirring occasionally, for 5 minutes until lightly browned.
6. Add the barley and broth.
7. Bring to a boil over high heat.
8. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes, or until the barley is tender but firm and the liquid is absorbed.
9. Season with salt and pepper.