Vegetable Hash & Fried Egg
An all veggie-hash is wonderful. This is simple and totally yummy. Fresh minced herbs and an aged cheddar are the finishing touches.
Aged cheese does not melt well but when it comes to flavor... it can be a "wow" addition to a recipe. Today when I made this recipe the aged cheddar I used was 7 years old.
- Olive oil - 2 tablespoons
- Potatoes - 2 large Russets, unpeeled & medium dice
- Mushrooms - 4-6 ounces, cleaned and sliced
- Pepper - 1 large sweet, diced medium
- Red onion - 1 small or 1/2 cup, diced small
- Aged white cheddar cheese - 3 ounces, diced small
- Butter - 1 teaspoon
- Eggs - 4, large, organic
- Chives - 10-12 stems, minced
- Parsley - 1 tablespoon, finely minced
- Salt - To taste
- Freshly ground black pepper - To taste
- Add olive oil to caste iron pan and set to medium-high heat.
- When oil is bubbling, add diced potatoes and cook until potatoes are starting to soften, stirring on occasion.
- Add sliced mushrooms and peppers to pan. Continue to cook until softened and mushrooms are browned. Continue to stir.
- Lower heat and add red onion. Cook 3-4 more minutes.
- Meanwhile, fry 4 eggs in a separate pan in butter.
- Remove hash from heat (when potatoes are soft) and top with diced aged white cheddar.
- Place hash under (medium) broiler for 2-3 minutes to melt cheese.
- Divide between four serving plates, place one egg on top of hash.
- Sprinkle with fresh minced chives and parsley and adjust seasoning (salt & pepper).
- Serve immediately.