We can all agree that breakfast potatoes are amongst one of the most favored breakfast foods. This recipe turns those breakfast potatoes into a full meal with the addition of eggs and vegetables. Talk about the perfect breakfast!
Makes about 4 servings
Ingredients:
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1 Tbsp. Olive Oil
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1 cup Potatoes* of choice, cut into 1/2 inch cubes
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1 medium Onion*, diced
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1 Bell Pepper*, diced
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1/2 cup Mushrooms* of choice, diced
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1 ear Corn*, kernels removed
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2 cloves Garlic*, minced
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Salt & Pepper to taste
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1/4 cup Parsley*, chopped
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4-6 Eggs*
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1 Tbsp. White Vinegar
*available from local producers at Countryside Farmers’ Market at Howe Meadow
Method:
- Boil Potatoes: Fill a medium saucepan 2/3rds of the way with water, add a pinch of salt and bring to a boil. Add potatoes to the boiling water for 3 minutes. Strain potatoes and set aside.
- Prepare Hash: In a large skillet, heat olive oil over medium heat. Add onions and sauté for 5 minutes. Add potatoes, garlic, and bell pepper; sauté for an additional 5 minutes. Add mushrooms and corn; sauté for 5 more minutes. Add parsley and season with salt & pepper.
- Poach Eggs: Bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl. Stir water in sauce pan to get it moving in a circular motion and slowly pour the egg into the middle of the pot of simmering water. Repeat with any remaining eggs, one at a time (be sure to get the water moving in a circular motion before adding each egg). Cook at a low simmer until cooked to desired doneness, about 5 minutes, then remove all of the eggs from the saucepan with a slotted spoon.
- Top hash with poached eggs and enjoy!