Yid.Dish: Potato Hash And Baked Eggs

baked-eggs

We are huge brunch people in our house.  Yes, it is fun to go out for brunch but why go out when you can make the same thing for less than half the price, not have to wait in line and not have to change out of your jammies?  This means we always make sure to have a good supply of eggs (local, grass fed, organic), some sort of bread (challah left over from Shabbat dinner is my strong preference), and anything else we think we may need for that weekend.  I also have to admit that I have this funny way of getting stuck on certain brunch items – to the point that when I tell my boyfriend what I want that morning he looks at me like I’m crazy because I’ve had that every other morning for the past 4 or more weekends.  I don’t know why he even asks anymore!  First I was stuck on poached eggs on toast whole wheat toast or challah.  That fad lasted quite a while.  For the past few months I’ve been stuck on over easy/over medium eggs on whole wheat toast or challah (are you seeing a trend here?).

I get frequent emails from many different food sites, magazines, etc.  Last week I got one of these email from Food Network.  It caught my eye because it featured brunch and breakfast recipes.  I was scanning through the recipes and saw a baked egg and potato hash dish by Michael Chiarello.  I happen to like his recipes in general, probably because he’s very focused on Italian/California Cuisine and tends to cook things that aren’t too difficult yet taste great.  I decided to try out my version of the recipe since I’d gotten many of the ingredients in my CSA this week.

The great thing about this recipe is that you could make so many vartiations of this based on who you’re cooking for (my boyfriend jokingly reminded me last night that I shouldn’t forget I’m cooking for an audience) and what the occasion is.  Also, you can adjust the size based on how many you’re serving, not to mention that this recipe is quite simple!  I should add that I never eat brunch without a big mug of tea.  And now for the recipe itself…

4 large russet potatoes (or the equivalent amount of another type – I’m sure Yukon Gold would be great)

5 local, organic, grass fed eggs

1/3 cup good quality olive oil

1/2 cup yellow onion chopped

natural olive oil spray (like PAM natural or olive oil in a Misto sprayer)

salt

pepper

Pre-heat oven to 375 degrees.  Cut the potatoes into 1/2 inch cubes.  Boil potato cubes  in water with a generous amount of salt for about 5 minutes.  While potatoes are boiling heat olive oil in ovenproof skillet.  Drain potatoes and add to skillet.  Cook covered in skillet for 12 minutes, stirring occasionally, until potatoes are browned.  Add onions and cook for a few more minutes.  Remove from heat.  Make little wells in the potato mixture and spray wells with olive oil spray.  Drop eggs into wells and put skillet into oven.  Bake for a few minutes depending on how well you like your eggs done.  About 4 minutes should give you over medium.  Make sure to pay attention to the time because eggs will cook quickly in the oven.  Remove from oven, add salt and pepper and serve.

Here are some variations:

-Add garlic and Parmesan cheese

-Serve with hot sauce (for adults) or ketchup (for kids or adults)

-Add tomato sauce for a variation on shakshuka

I hope you enjoy it as much as we did!

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10 Responses to “Yid.Dish: Potato Hash And Baked Eggs”

  1. Adam Jackson Says:

    Wow — sounds like a wonderful recipe. I can’t wait to try it.

    I’d add, though, that hot sauce isn’t just for adults. Many children love strong flavours: my niece used to eat sandwiches with lots of crushed, fresh, garlic in them and several of my nephews like spicy food too.

    What’s the point of spraying the cooking spray in the holes? Do you want to be able to remove the eggs? Eggs in shakshuka are not “removable” from their holes, so I was just wondering about these eggs… :-)

    (As an aside – no offence intended – I have to admit that, personally, I’m rather freaked-out by cooking sprays: the small amount of oil or butter that they replace won’t kill you, but I worry that the chemicals and additives in the spray might. In any case, the propellants aren’t great for the environment, the spray is pretty expensive for what the amount of oil you’re getting, and the oil’s not nearly as good quality as pouring olive oil from a standard bottle.)

  2. Miri Levitas Says:

    Adam, thanks so much for your comment! You’re right about the hot sauce. As I kid I ate many strong flavors.
    The goal of the cooking spray is to make the eggs “removeable” and it worked quite well for me. However, I agree with you about the minimal amount of fat (you’ll see me defending fat in other recipes) and the environmental impact which is why I included the option of the Misto sprayer. You actually just put olive oil in the bottle and it just uses pressure to make mist – no chemicals. Here is a link: http://www.misto.com/. I plan to buy one shortly! My parents have one and it works quite well.

  3. Adam Jackson Says:

    Thanks, Miri, for the info about the removable eggs. Do you then eat them on toast or separately? I love fried eggs!

    The Misto sprayer sounds like a good alternative for those other chemical-filled sprays. I didn’t know about it and just misunderstood your suggestion: sorry.

    I do remember your other post on the benefits of some fat, in response to the collard greens piece. Good to see we’ve got a coalition going!

  4. Delilah Says:

    On the topic of brunch – I recently read on one of my favorite food blogs that caramelized onions are the vegetarian bacon. So, I guess that also means they are the kosher bacon. If bacon equals greatly loved, tasty and can add flavor to many different dishes. She eats hers with oatmeal. Which, I haven’t tried but would like to! For that recipe/technique and others see: http://www.teaandcookies.blogspot.com

  5. Miri Levitas Says:

    Adam, I just stick a fork in the yolk to make it run and then eat it with the potatoes it’s cooked with. If I just make fried eggs I ALWAYS eat them on top of toast. Can’t wait to hear what you do with the recipe.

  6. Rhea Yablon Kennedy Says:

    Looks delicious! Did you have any trouble browning the potatoes straight from the boiling water? Mine often stick, so I tend to use a trick I learned cooking at a breakfast and lunch place–refrigerate the boiled potatoes to let them firm up first.

    I’m looking forward to trying this, Miri!

  7. Miri Levitas Says:

    Rhea, I didn’t have a problem but I had an adequate amount of oil in the pan. Thanks for the tip! I will keep that in mind for the future.

  8. Miri Levitas Says:

    Delilah,I love that blog too! I’m not sure If I’d eat caramelized onions in my oatmeal but I do think they’re fantastic, especially if you’re patient enough to make them right.

  9. Tara Bethune-Leamen Says:

    done & done! this looks delicious. i’ll try it.

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