Bring the Diner Home: A Breakfast Hash For Two

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Musings over Coffee

There’s such a meditative feeling to an early Saturday. Maybe it’s the way the sun comes up or enjoying a really great cup of coffee. I feel awake, well rested, and practicing the art of do NOTHING. It’s such a wonderful feeling.

Another favorite weekend pastime illustrates making a, ”fancy breakfast,” with my husband. Here’s a recipe we made back to back weekends. I tried to mimic a breakfast hash found at diners. It’s very easy and I always recommend chopping, cutting, and cracking all eggs before you get started.

Breakfast Hash For Two

1 cup shredded potato frozen (or rinsed fresh*)

½ yellow onion

4 medium sliced cremini or button mushrooms

½ cup shredded spinach

½ cup shredded cheese or one slice of cheese

1-2 eggs per person, made your way

1 tablespoon butter

Dash of paprika

Salt and pepper to taste

As always, chop all vegetables and crack eggs into a separate bowls before you begin.

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Take ½ of the butter and crank the heat to medium high on a non-stick skillet. Once the butter is melted, add the potatoes and let it rest for 4 minutes. Do not stir the potatoes! You want it to form a nice brown crust. Then, flip potatoes and repeat.

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Heat a small skillet and add the onion and mushrooms. After a few minutes and once these have softened, add vegetables to the potatoes.

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In the last 30 seconds, add your shredded spinach and stir. Do not cook to long! You want to preserve the green freshness. Remove mixture and divide between two plates. Add shredded cheese and salt and pepper to taste.

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If using same skillet, turn heat to medium and let cool. A very hot pan will scorch the eggs. Melt remaining butter and cook eggs your way. We prefer fried, over easy with a runny middle.

Add eggs over the hash and sprinkle with paprika. Don’t like paprika? Try chili powder. Enjoy!

Breakfast Hash For Two

Breakfast Hash For Two

*Fresh or frozen? The best results come from frozen shredded potatoes. They brown perfectly. However, you can use a fresh potato. But, you will need to plan ahead and I recommend the following:

First, shred your potato with the skin on. Next, the starch must be washed off. Place in a bowl, fill with water, and let it rest at least 20 minutes. Strain the liquid and rinse thoroughly. Place on a clean towel or paper towels to dry. This could take up to an hour. Once dry, go ahead and use.

Yes, fresh potatoes are tedious. Failure to rinse the starch results in a sticky, mushy, slimy mess. A few more steps will ensure your potatoes turn out just right.

Penny Tails: Lots of love from her corner. Busy chasing those spring squirrels leaves a sleepy pup. I love to wrap her into a burrito pug. They are the snuggliest!

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