Posts tagged hash
Posts tagged hash
Roasted Root Vegetable Hash with Poached Eggs over a Bed of Wilted Radish Greens
Saturday Morning Brunch: Cheesy Bread with Butter, Cornet Beef Hash and some condiments. Pair with tabasco or mustard, and a cup of milk coffee. (9/10/2010)
It’s Saturday again so time to do a food post. So this is Skillet Eggs and Potatoes, something that is so easy (and quick!) to make that I don’t even need to write the recipe or instructions for it (but I will, ofcourse). Great for breakfast. Go easy on the salt.
Skillet Eggs & Taters:
[Potatoes (arbitrary) + any vegetable you like (I used spring onions and green pepper) + herbs that you like (I recommend parsley, oregano or thyme) + eggs (arbitrary) + 1 tablespoon olive oil + salt&pepper]
Now this might look like one of the most useless recipe you’ve seen, but trust me, this dish really is open to your interpretations.
Now I said arbitrary for the potatoes because it depends on how many people are eating it. 1 potato for a normal person. 2 potatoes for a particularly hungry person (or a teenager). The same goes for the eggs.
So you take some potatoes, scrub it till clean or peel it. I like to keep the skin on.
Chop them to bite to small bite-sized pieces
Heat some water and add salt. Then briefly blanch the potatoes. You don’t want them to be cooked all the way through. You want it still firm but soft enough to be prodded by a fork.
Drain the water. Set potatoes aside.
Heat 1 tablespoon of oil in a skillet.
Throw in the potatoes in one layer. Wait for 3 minutes to brown one side,then give it a turn and break up any big pieces with your spatula.
Add the vegetables and herbs, season to taste with salt&pepper
Gently crack the eggs on top of the potato layer. Cover and leave on low heat for 3-5 minutes (you don’t want the bottom of the potatoes to burn).
This will give time for the egg to cook au point (firm but still runny). If you like your eggs a little more solid, then leave it for another 3.
Transfer to a plate and serve
Hash Brown Eggs
(click image for recipe)
The Beryl Evans at Maggie Brown’s. Corn beef hash, 2 sunny side up eggs, and a biscuit with raspberry butter. Cure for a hangover if there ever was one.
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.
Kitchen 24: Salmon Hash Benedict.