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)
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!