Breakfast, Entrees, Vegetarian

Potato and Greens Hash with Poached Egg

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I love eating greens for breakfast.  It is hearty, satisfying and tastes great.  Why wait all day until lunch or dinner to enjoy greens?  They are a perfectly great way to start the day.  And this recipe is great because you can make the hash mixture the night before so that in the morning all that’s left to do is brown it in a pan and poach the eggs.

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I left the peel on the potatoes because it was nice and thin and I really didn’t feel like peeling those suckers. It also tasted great.

I am so glad I followed a recipe for this because I didn’t realize that the potatoes were par boiled first.  I would have totally tried to brown them raw and would have been so disappointed when they came out tasting like raw ass potato.

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These were some of the biggest fingerling potatoes I’ve seen.

You could also make this with fried eggs but I had never successfully poached an egg before and I was determined to do so.  The key seems to be distilled white vinegar.  The stuff I use to clean out the coffee pot.  It leaves no flavor on the eggs and the whites stay nice and intact when they hit the water.  If you have poaching cups or something like that, then feel free to use those.  I currently have a moratorium on new kitchen gadgets because I have so many and it’s out of control so I get to poach eggs the old fashioned way!

Delightful Recipe

Adapted from Eating Well

INGREDIENTS

  • 1 lb. fingerling potatoes or any other kind of potato you want to use
  • 1 large bunch of greens (collard, chard, kale)
  • 2 Tablespoons prepared horseradish
  • 1 large shallot
  • Olive oil
  • Salt & Pepper to taste
  • 4-6 eggs
  • 1 Tablespoon distilled white vinegar
  • Wash and then boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred on a box grater or with the grater attachment in a food processor.
  • Wash greens and remove stems.  Chop leaves into thin ribbons.
  • Mix horseradish, shallot, pepper and salt in a large bowl.  Add the chopped greens and grated potatoes; stir to combine.  Taste and add more salt and pepper if needed.
  • Heat oil in a large nonstick skillet over medium heat. Add the potato and greens mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
  • Put a medium pot of water on to boil.  Add distilled vinegar.  When water reaches a boil reduce heat to a simmer and crack the eggs into the water slowly and one at a time.  Raise the heat so that it comes back to a simmer and pull eggs out of the water with a slotted spoon and into a bowl after 4 minutes.
  • Serve hash on a plate with eggs on top.

NOTE: You can store the hash mixture in the fridge and make single servings with 2 eggs at a time if you are cooking for yourself.

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