Over the weekend, instead of worrying about all the work that I have coming up, I decided to chill out a bit. It’s hard because I’m not the most laid back human. I’m always fussing, worrying and multi-tasking while wondering about the next thing that needs to get done. This weekend, I took a bit of a break and did fun things. I got together with a friend and watched a few episodes of Awkward (if you like teen shows with snappy dialogue, this one is tops) while snacking on chocolate and homemade chocolate chip cookies (recipe to come!). I also rode my bike which I had been neglecting because of a bad cold (& rain, I can’t forget all the rain) as well as explored my neighbourhood by foot – the weather was dry and sunny and cold and I loved it (though I probably should have worn a warmer coat). I also ventured to a new neighbourhood bar with friends and played board games. Note: any bar that has a ton of boardgamegeek-approved games is a-okay in my book! Sure, I would have loved to see some tater tots (seriously, Vancouver, get with the tots already! Why must I head down to the States to feed my tot cravings!!!) and a better beer list (more IPAs please!). But still, I had no real complaints. It was a whole weekend of awesome – with just a hint of worry. Let’s face it, I can’t change who I am. Instead of focusing on my deep-seated issues, time to get on with why you’re probably here. Just look at my incredible Sunday morning breakfast. Cups of hot coffee alongside, natch.
Usually when I think of a weekend breakfast, I’m all about the pancakes or waffles. A fancy omelette or scramble, definitely. But hash and eggs had fallen off my radar. Maybe yours too? If so, I’m bringing it back to my morning table because this meal was delicious and pretty simple to put together. Heck, it would be perfect for a weeknight dinner too. It’s kind of a cleaning-out-the-fridge type of meal. You can pop in whatever vegetables or meats you’ve got handy. For me it was broccoli, potatoes, carrots, celery, red peppers and some black forest ham slices from the deli. Next time I’ll time it so that diced yams & beets make it in here too. It can be meaty, vegetarian or a vegan affair. Skip the eggs and cheese if you must. But truthfully, I love a good egg. And cheese too.
The vegetables get creamy – ooooh, those potatoes!! So good and crispy on the outside and creamy on the inside. Perfect! The spices were kept in check since we ate this in the morning and didn’t want to fry our tastebuds for the rest of the day. Just a little aleppo pepper and some fresh dill to add flavour. But feel free to play with the spice levels and herbs.
So where is the money shot of the runny egg spreading its warm love all over these rustic vegetables? Well, I bunged that up and ended up cooking the whole shebang a few minutes too long. Yolks = hard. Also I cracked one of the yolks, another rookie move. A bit of a bummer but still tasty all the same. I provide 2 ways of cooking once you’ve added the eggs – in the oven (like I did) or on the stove-top. If you go the oven route, keep a close watch. I think the stove top method would provide an easier way to check on the eggs, so next time I’ll try that out. I also used up my last 2 eggs here, but there is room in the pan for 4 eggs comfortably.
Before you head off to the kitchen, I wanted to give a shout-out to Taco Hat TV. What’s that? It’s a skills & know-how tv show set up by my uber-crafty, talented go-getter pal, Kim Werker. It needs funding so she’s doing a kickstarter style drive over at Indiegogo. Head over and read more about this exciting project, smile at the dancing taco & donate. If the show goes ahead, I’ll be one of their first guests where I demonstrate something about cooking. Want to know something about some fundamental skill or knowledge about cooking? Let me know here in the comments or on their facebook page and maybe you’ll see me demonstrating the heck out of it! This is the last day of the campaign & there are only a few hours left, so go-go & help out the dancing taco!
hash & eggs
2 red-skinned potatoes (though any potato will work), diced
2 carrots, sliced into coins
1 small head of broccoli, broken & sliced into small trees
1 T olive oil
1/2 red onion, diced
1 stalk celery, sliced
1/2 red pepper, diced
3 slices of deli black forest ham, diced (optional)
1/2 t aleppo pepper
1 sprig of dill, minced
2-4 large eggs
salt & pepper
grated cheese (I used mozzarella, but I think cheddar would be tops)
In a medium sized pot, add in potatoes & carrots, top with water & bring to a boil. Let simmer, covered, for about 10 minutes until potatoes are near-tender. Add in broccoli and let cook for 3 minutes until bright green. Drain well & set aside.
In a large skillet, heat oil and add in onion, red pepper and celery. Stir around and let it get soft and fragrant. Add in ham along with the aleppo pepper and dill. Let the ham get a little toasty before adding in the potatoes, carrots and broccoli. Stir everything around and let things get a bit golden. Make wells with your spatula in the vegetables (not so far down that you see pan bottom!) and crack in the eggs, sprinkle with salt & pepper. Cover and let sit for 3 minutes. Sprinkle with grated cheese and re-cover for 1 minute until cheese is melted. You can alternatively do this in the oven – just preheat your oven to 375F and pop in the oven once you’ve cracked in your eggs. Bake for 5 minutes or until whites are set, add cheese and bake for 1 minute longer. Serve with buttered toast. Makes 4 servings.