Red Potato Hash
So, how many of you raise chickens? I am at a serious stage of contemplation about getting a couple of chickens – for eggs. I need your pointers if you have any! Last night I had Paul looking up city ordinances to see if it’s a possibility here. He can build a coop and we’ll be all set. Because, seriously, we have been eating so.many.eggs. Mostly sunny-side-up, some scrambled (Paul makes the best scrambled eggs!). I’ve been craving eggs every mornings. (NoIamnotpregnant.)
I also put a high importance on buying either farm-fresh or eggs from cage-free, antibiotic free chickens which can get pricey. What better solution than to raise my own chickens, right?
So as much as this hash is about the red potatoes and all of the wonderful veggies mixed in, it’s just as much about that egg on top! I just couldn’t help myself! The potatoes in the hash are the perfect vehicle for that runny yolk. I’ve been dreaming of hash ever since asking my FB fans about Mother’s Day brunch ideas and knew that I had some red potatoes that needed to be eaten soon.
You see, the good thing about hash is that, besides being a good compliment to eggs, it’s a fabulous clean-out-the-fridge meal. I took one of every veggie we had and threw it in here. Red bell peppers, mushrooms, spinach and some sun-dried tomatoes. I could eat this hash for any meal of the day!
Red Potato Hash
Yield: 4 servings
Prep Time: 15 min
Cook Time: 45 min 2
Total Time: 1 hour
A veggie-filled, flavorful hash recipe with red potatoes, red peppers, mushrooms, spinach and sun-dried tomatoes. And topped with a sunny-side-up egg!
6 medium red potatoes (about 5 cups), cubed
3 tsp. olive oil 1/2 cup yellow onion, diced
2 green onions, sliced
1 clove garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. fresh thyme, chopped
1 cup mushrooms, sliced
1 red pepper, diced
1/2 sun-dried tomatoes (in oil), drained
2 cups (packed) fresh spinach
Place the potato cubes under cold water and allow them to sit for about 10 minutes. Drain.
While the potatoes soak, heat 2 teaspoons oil in a large skillet. Add the onions and garlic with a small pinch of salt and cook until they begin to caramelize. Drain the potatoes and add them to the skillet along with the remaining salt and pepper. Cook on medium high heat, covered, for about 20 minutes, stirring often until the potatoes are about halfway cooked. Remove the cover. Add the thyme, mushrooms, red pepper and sun-dried tomatoes and cook for a an additional 10 minutes. Stir in the spinach and allow it to wilt. The potatoes should be fork tender; if they aren't, allow the mixture to cook a few more minutes. Adjust seasonings to taste.
After adding the thyme, mushrooms, red pepper and sun-dried tomatoes, cook the eggs according to your preference. I prefer sunny-side-up!