Breakfast Hash with Hot Sauce
I don’t like to brag, but this breakfast hash is really, truly excellent. Originally, I whipped it up as a vessel for the fermented hot sauce I posted about last week since I’d only really tried it on a spoon. The hash was so good, however, that I decided to give it its own post. I highly encourage you to pair it with my fermented guava hot sauce, but if you don’t have the patience to wait for it to ferment, any hot sauce will do. Just make sure it’s a good one.
This is the sort of meal you could throw together on a Saturday morning with ingredients you have left over from the week. It’s just potatoes, broccolini, parmesan, garlic, shallots, avocado, hot sauce, and eggs. (Plus salt, pepper and olive oil, but do those even count!?) Ok, fine, chances are you only have that sort of ingredient surplus if you cook all the time (or never cook but bought some basics with the intention of doing so, and then didn’t). But my point is that this is a dish with relatively few ingredients that packs a ton of flavor.
Also, feel free to tweak the ingredients a little. I think these flavors worked perfectly together, but I’m a big proponent of reducing food waste by repurposing excess groceries. And my favorite way to do that is whipping up a weekend breakfast. So if you have some asparagus on hand and want to use that instead of broccolini, go for it. Same goes for onions. I really like shallots for this dish, but you can totally use onions instead. Or use it all!
Breakfast Hash with Hot Sauce (Serves 2)
- 1 lb fingerling potatoes
- 3 tbsp(ish) olive oil
- 4 sprigs broccolini (or more! I can never get enough)
- 2 cloves garlic
- 1 shallot
- 2 eggs
- Parmesan cheese (to taste)
- 1 avocado (sliced)
- Hot sauce (to taste)
- Salt (to taste)
- Pepper (to taste)
- Chop your fingerling potatoes into bite sized pieces. Halve a few of them and quarter the rest. Now dump all the potato chunks into a pot of salted water and bring it to a boil. Once it reaches a boil, reduce the temperature to a simmer and cook the potatoes for about 10 minutes, or until you can easily pierce them with a fork. Then drain the potatoes and set them aside.
- As the potatoes simmer, chop your broccolini into one inch pieces and roughly chop the shallot and garlic, keeping all three vegetables separate.
- Heat a tsp of olive oil in a large pan and add the shallots. Cook on medium heat for about 4 minutes, or until translucent. Then add the garlic. Cook this for about 1 minute, or until fragrant. Now add the broccolini and potatoes, along with another tablespoon of olive oil. Cook on medium heat for about 20 minutes, stirring from time to time so that the smaller ingredients don’t burn. After about 10 minutes, smash some of the larger potatoes (I used the handle of an ice cream scoop) and add another tablespoon of oil to help everything crisp up. Once everything is sufficiently crispy and cooked through, transfer the veggies to a bowl.
- Wipe down the pan you used for the veggies and grease it a bit so you can cook your eggs. Crack 2 eggs into the pan and cook on medium for 3-5 minutes, until they’re to your liking.
- Divide the veggie hash into bowls and top each one with an egg. Then add as much hot sauce as you’d like, scatter a few avocado slices into each one, and grate some parmesan cheese over the top.