People Finder
Breakfast Hash
Once the egg whites have set, similar to a sunny-side-up egg, then the hash is ready to take out of the oven (about 15 minutes). Remember that the pan's handle will be hot once it's removed from the oven - use oven mitts!
Karina Arnold loves watching her favorite chef Matty Matheson on YouTube. She used his hash recipe for an easy, filling breakfast to feed her five-person family.
3 cubed white potatoes
2-3 cloves garlic
½-1 large white onion
1 large poblano pepper
1 large bell pepper
1-2 cups baby tomatoes cut in halves
1 can black beans
3 eggs
2 cups shredded cheese
To garnish:
½ cup sliced green onions
½ cup fresh sliced cilantro
3-4 radishes, sliced
Salsa or hot sauce
Salt and pepper to season
Preheat oven to 450 degrees. Heat a large pan over medium-heat with 2-3 Tbsp. olive oil. Add cubed potatoes and cook until golden brown. While potatoes are cooking, dice garlic, onion, and peppers into chunky pieces. Be sure to occasionally rotate the potatoes on the stove. Once potatoes are golden (think hashbrown color), transfer to a paper towel to soak the oil. In the same pan with the remaining olive oil, place onions and peppers in the pan. Sauté and season with salt and pepper. Add garlic. Once onions are golden brown, add potatoes back into pan and sauté together. Top with black beans, slices tomatoes and crack eggs in a triangle formation on top. Season with salt and pepper and sprinkle cheese. Place pan in pre-heated oven for 10-15 minutes or until eggs are cooked and cheese is melted. Garnish with green onion, cilantro, radishes and salsa. Scoop on to plate and enjoy!
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
