Amazing brunch… roasted potatoes and caramalized red onion hash w carnitas and poached eggs…
By far one of my favourites brunches if you don’t mind making a run to chipotle as part of the process. One carnitas burrito bowl pls, hold the rice and lettuce, and I like pinto beans for this recipe.
At home, heat up a oven safe pan with leftover bacon drippings if you have it (if you’re dieting, look away). Saute diced red onions until soft and starting to brown, toss in diced potatoes, fresh thyme, fresh ground pepper, toss in pan for a few minutes then place in a preheated 375F oven. Be patient, these hash browns taste best when they’re overcooked. About an hour in the oven when everything is brown and crispy.
Bring a pot of water to a boil, poach 3-4 eggs for about 3-4 minutes, runny yolk is key so keep an eye on them.
Remove potatoes from oven, top with carnitas, make a well for each poached egg. With a slotted spoon, carefully remove each egg and glently shake off excess water. Place eggs in each well and top with a little chipotle tabasco sauce and fresh ground black pepper.
