I'm going on vacation in a few days and needed to clean out my fridge, so I made a hash. It's a great way to use leftover ingredients (so is the fried rice I made here), and I like making a dish that's versatile enough to serve for breakfast, lunch, or dinner. I used the veggies and eggs I had in the fridge, but you could make hundreds of different variations of this recipe using whatever items you have on hand.
Vegetable Hash:
- Chop peppers, onions, fennel, and potatoes into small, uniform pieces.
- Heat one tbsp. olive oil in a large saute pan over medium-high heat. Add vegetables and season with salt and pepper.
- Saute vegetables for 10 minutes and add 1/2 cup chicken broth. Scrape any bits from the bottom of the pan and continue cooking for another 5-10 minutes, until vegetables are very tender.
- Stir in 1 tbsp. chopped parsley and remove vegetable mixture from the pan.
- Crack two eggs into the pan, season with salt and pepper, and cook to desired doneness.
- Place eggs on top of hash mixture. Season with hot sauce. Enjoy.
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