Breakfast for Dinner…. although I guess this meal is really an “any time of day meal”… but I am counting it towards the Breakfast theme this week in the Bake-a-Long. Veggies, potatoes, eggs… it has all the important food groups, right? Super quick and really easy to make.
Ingredients
4 medium yukon gold or red potatoes, whole
1 red bell pepper, 1/2-inch dice
1 yellow bell pepper, 1/2-inch dice
1 orange bell pepper, 1/2-inch dice
1 medium onion, 1/2-inch dice
5-6 large crimini mushrooms, 1/2-inch dice
2-3 tablespoons parsley, chopped (optional)
2 tablespoons vegetable oil
2 tablespoon butter
2-4 eggs
salt and pepper
Directions
In a pot of salted water just covering the potatoes, boil until a paring knife is inserted easily comes out easily, but not too soft to be mushy. Once done boiling, drain and set aside to cool. Once cool, cut to 1/2 inch to one-inch pieces.
In s medium sauté pan over medium heat, heat one tablespoon of oil. Sauté the 3 colors of peppers and onions with a little bit of salt and pepper, until soft and the onions are translucent. Set aside in a work bowl. Heat another tablespoon of oil and repeat with the mushroom, with a little bit of salt and pepper, until they are soft and have released some of their liquids. Add to the pepper mixture in the work bowl. Melt a tablespoon of butter and sauté the chopped boiled potatoes (you could also use just another tablespoon of oil, but butter tastes better with potatoes) until they are golden and a little bit crispy. Add the peppers, onions and mushroom back to the pan and let warm up again. Taste for seasoning and re-season if necessary.
Meanwhile, in a second pan over medium-low heat, melt the final tablespoon of butter and crack in 4 eggs. cook until desired firmness. You could also poach eggs, if that is more your thing. Plate the hash, garnished with parsley and top with the eggs. Serve immediately.
