I’m not above taking a short cut in the kitchen. Even though I can’t stand Sandra Lee on the Food Network, I do love her semi homemade mentality at times. These times usually happen for me in the morning. I’m hungry as soon as I open my eyes. “Must eat food” is my mantra and it usually gets me out of bed.
I love a good breakfast hash. I HATE cutting potatoes. Well, it’s more like I hate cutting potatoes in perfect little cubes. Can I get an Amen for frozen breakfast potatoes??
With my little short cut, this meal will be in your belly in about 15 minutes. Cut up an apple, garlic, ham, onion & red pepper. Saute with potatoes. Poach egg. Plate hash with the egg. Garnish with basil.
You’re done… and you get this.
Quickie Breakfast Hash with Poached Eggs, serves 2
- 1/2 apple, diced
- 1 garlic clove, minced
- 1/2 onion, diced
- 1/2 red pepper, diced
- 1/4 cup diced ham
- 2 cups frozen breakfast potatoes
- 1/2 tsp red pepper flakes
- Salt & Pepper
- 2 eggs
- White wine vinegar
- Basil leaves, for garnish
- In a saute pan, drizzle some olive oil. Add apples and the next 5 ingredients into the saute pan. Cook for 7 minutes at medium high heat. The potatoes are done when they start to brown. Taste and season with salt & pepper.
- First bring water in a saucepan to almost boiling. Add a couple splashes of vinegar to the pot. (This trick gives you the perfect poached egg!) Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg-white closer to their yolks. This will help the egg whites hold together. Let the egg cook for 3-4 minutes, longer if you like a well done egg. Fish out the egg with a slotted spoon and let excess water drip into the pan.
- Top hash with poached egg & basil.