J – Talk about a better breakfast!
I am a breakfast hash fanatic. I blame Luke for my mania … he got me started. There’s nothing more satisfying for Sunday brunch than a rich, complex, breakfast hash with poached eggs and bacon.
No one in this town makes it anywhere near as good (’cause Luke is not doing a brunch thing right now) … so, I make my own.
Good news and bad news. Good … guests are blown away.
Bad … I have to make it.
That said, it’s not all that difficult. It also makes incredible leftovers. Even richer.
The ultimate heat-n-eat lunch. Just add an egg.
You can do all the mis en place the night before ,,, saves 60% of the time.
Tips … cook the peppers on medium to avoid burning. Work quickly so everything stays warm. Combination at the end is fast, so not to over cook.
|Better Breakfast Week 2016: Five Pepper Breakfast Hash|
- 4 Tbsp grapeseed or canola oil
- 5 cups of five different peppers. Mix a variety of sweet and spicy, ½ inch dice/pieces (we used both red and green Jimmy Nardello peppers, Padron pepper, Shishito peppers, sweet peppers, and Gypsy pepper). Cut up the spicy ones in one bowl and sweet ones in a separate bowl
- 6 fingerling potatoes, sliced into coins
- 2 spring onions or about a cup of red onions, diced
- Salt and pepper to taste
- 2 Tbsp butter
- 2 Tbsp fresh thyme
- 1 jus cube
- ¼ cup white wine
- ½ cup water
- Preheat the oven to 400 degrees.
- In an oven safe saute pan, place a tablespoon of oil, potatoes, ½ tablespoon of thyme leaves, a pinch of salt and pepper into the pan. Cook on medium heat for a few minutes, stir occasionally so the potatoes don’t stick to the pan and begin to form a crust. Add a tablespoon of butter and let melt. Place the pan into the oven and cook until the potatoes are golden brown. About 20 to 25 minutes. Remove from heat and set aside
- Meanwhile, in a large saute pan on medium heat, place a tablespoon of oil into the pan. Add the sweet peppers, a pinch of salt and pepper and ½ tablespoon of thyme leaves into the pan and saute until softened and the skin of the peppers are chard and slightly blistered. About five minutes. Remove from pan and set aside. Repeat with the spicy peppers. Set aside.
- Clean out the pepper saute pan with some water or wine. Discard the liquid. Whip the pan clean.
- Add another tablespoon of oil to the pan on medium heat. Add the onions, a tablespoon of thyme leaves, a pinch of salt and pepper. Cook until soft and translucent.
- Add the jus cube and white wine. Let the liquid reduce to about half. Add the water. Let the sauce reduce to about ½ again.
- Add the potatoes with drippings.
- Add the peppers and all the juices.
- Mix well and add the remaining of the butter. Let melt. Adjust the seasonings if needed.
- Serve with eggs and bacon if desired.
Taste test. Wow!
No worries if you have extra. Just save it for lunch next week.