Mushroom & Potato Hash with Poached Eggs and Hollandaise

There’s not too many things I love more than Sunday breakfast. I just got back from a long trip in Puerto Rico, and before I left I was trying to use up everything in my fridge! I ended up making this on a whim and it was super delicious. The potatoes were crisp and mushrooms added a nice texture. And the egg with the hollandaise brought it alllll together. Sometimes the best meals are made with the random ingredients you have in the fridge!

Ingredients: (serves 1)
6 baby potatoes, cubed into smaller pieces
4 white mushrooms, sliced
1/2 shallot, chopped
1 green onion, chopped
1/4 teaspoon smoked paprika
Salt and pepper, to taste
1 egg

Hollandaise:
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Boil the potatoes until slightly fork tender but still a little firm. You don’t want to overcook them or they’ll break up when you sauté them in the pan. Remove and set aside. In a small pan, sauté the shallot in some olive oil until softened, about 2 mins. Add the potatoes, paprika, salt and pepper. Cook for about 5 minutes, then toss in the mushrooms and green onion and continue cooking for another 5 mins – or until the potatoes are golden brown and the mushrooms are softened.

While the hash is a cookin’ start making the hollandaise. Add about two cups of water to a pot and bring to a simmer over low heat. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolks and lemon juice then whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot with the simmering water and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Whisk vigorously the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and whisk in a little black pepper, cayenne, and a sprinkle of lemon juice.

To poach the egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (will help make it fluffy) and gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift my egg slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

To assemble, plate the hash and top with the egg and hollandaise sauce! I had some asparagus around as well, so I shaved that and quickly blanched it for about 30 seconds in the hot water then sprinkled with rice wine vinegar and a crack of pepper to eat on the side.

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Broccoli & Kale Potato Cakes With White Wine Poached Eggs

I saw a recipe recently where they poached the eggs in white wine and I was really curious what it would taste like. I love eggs, and I love wine, so it seemed like a match made in heaven for me. I also saw a few where they poached them in red wine- making the egg a pretty bright red color. I thought it gave the eggs a nice little taste, but it definitely wasn’t as strong of a taste I was imagining. The potato cakes were nice as well, I think next time I may add a little panko to help keep them from breaking in the pan. Overall a happy little Monday meal!

Ingredients:

Potato cakes:
1 small bunch broccoli, chopped (I used purple broccoli)
1 bunch kale, chopped
1/2 onion, chopped
10 small potatoes, quartered (I used fingerling)
2 tablespoons butter
1 egg, beaten
1/3 cup Greek yogurt
Salt and pepper, to taste

Onion Sauce:
1 cup dry white wine
1/2 onion, roughly chopped
3 garlic cloves, sliced
Small handful fresh dill
5-6 sprigs of fresh thyme
Pinch of paprika
Salt and pepper
5-6 fresh chives or scallions

Poached eggs:
4 eggs
1 cup dry white wine
1 bay leaf
1 tablespoon peppercorns

Start by placing the potatoes in a pot of boiling salted water. Cook until fork tender, but make sure not to overcook! While those are going, saute the garlic in some olive oil for about a minute, then add the onion and cook for another 2 minutes or so. Next add the chopped kale and broccoli. Cook everything down until softened. When the potatoes are done, drain them and add back into the pot with the butter, egg, Greek yogurt, and some salt and pepper. Smash everything together, then mix in the cooked vegetables. To cook the potato cakes, form the cakes in your hand and place in the pan with some olive oil over medium heat. Flip them around 3 minutes. You want each side to have a little golden crisp to them.

To make the onion sauce, simply place all the ingredients in a pan and cook for about 10-15 minutes. Strain and set the liquid aside.

For the poached eggs- add the wine to a pan along with the bay leave and peppercorns. I put everything loose in there but next time I think I would tie them in a little cheese cloth so that the peppercorns don’t stick to my eggs! Once the liquid is boiling, crack the eggs right into the pan then cover and cook for about one minute. After about 30 seconds check with yolk to make sure it is not overcooking. You want the center to remain a little runny.

To plate, place two potato cakes on a plate and top with the poaches eggs, followed by a good drizzle of the onion sauce. Top with some fresh dill and sliced radishes!

 

Potato, Ham, and Rainbow Chard Hash

Hash is one of my all time favorite breakfast foods! Using a cast iron pan is key, and letting it cook for a while so that the ingredients almost melt together and get crispy is also important. Top the hash with some runny poached eggs and you have the best breakfast ever (or dinner in my case tonight!) It is incredibly easy- you just have to have a little patience while it cooks down and does its thaang.

Ingredients: (makes about 2-3 servings)
2 large Yukon gold potatoes, cut into small cubes
1/4 teaspoon smoked paprika
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 cup rainbow chard, chopped
6 oz sliced ham, chopped (I used Applegate organic ham)
Salt and pepper, to taste
Eggs, for poaching
1 teaspoon apple cider vinegar or white vinegar, for poaching eggs (optional)
Olive oil

Add some olive oil to a cast iron pan over medium heat. Add the potatoes, stirring every minute or so to avoid them sticking to the pan too much. Once they start browning a little, add the smoked paprika. In a separate pan, saute the garlic in some olive oil for about 30 seconds, then add the onions and cook until translucent. Next add the bell pepper, then salt and pepper to taste. Lower the heat and let the onion/pepper mixture cook down until the potatoes are ready. You want the potatoes to be fork tender with a little brown on them. I cooked my potatoes for about 15-20 minutes before adding the onion and pepper mixture. After you add the mixture to the potatoes, continue to cook down for another 5 minutes or so, then add the rainbow chard, followed by the ham. Continue to stir the hash every couple of minutes, and in between mixing push everything down with a wooden spoon so that the nice cast iron pan can do its job and brown everything. In my opinion, the more you cook it the better it gets. Just taste it as you go and turn off the heat when you think it has reached its hash potential!

When the hash is about done, get a pot of boiling water going. Time for perfect poached eggs! Add the apple cider or white vinegar to the boiling water, this will help keep the egg fluffy. Crack the egg into a small ramekin and have it ready to go. Take a spoon and swirl the water to create a little whirlpool, then gently pour the egg into the center. This will help the egg keep its shape. Cook for about 1 1/2-2 minutes then remove with a slotted spoon. I usually pull it out and gently feel the center of the egg to make sure it is as soft as I like it. I get my local eggs from my CSA and I swear they taste so better then supermarket eggs. They seem to be creamier or something, I love them. Anyway, plate the hash and top with the poached eggs!