Breakfast Potato Hash with Poached Eggs (GF)

Yummy yummy! It’s time for brunch! :) I always like to serve breakfast on sizzling platters to keep them piping hot from start to finish. The ones I use, I found at an estate sale for a screaming deal. Let’s just say I make fajitas more often now…

hash 1Breakfast Potato Hash

Ingredients:

12 russet potatoes
Canola oil, for frying
Butter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
Salt and ground black pepperMethod:

  1. Preheat the oven to 375 degrees F.
  2. Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
  3. Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
  4. Heat a cast-iron skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
  5. hash2After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

Poached Eggs:

Ingredients:

Eggs

Method:

Always use fresh eggs. If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I’ll cook 4 eggs for 7 to 8 minutes depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra “test” egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.
hash3
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