We don’t eat a lot of breakfast at home in the morning but we do eat a lot of breakfast for dinner. With all of us leaving at different times for work and school it makes it challenging to have a sit down breakfast. That doesn’t change our love for breakfast!! This potato hash with poached egg and microgreens was a new breakfast for dinner recipe we recently had in our family. And it was delish...with the crispy potato hash, the softness of the poached egg and the gooiness from the runny yolk, and the crunch and freshness of he microgreens made this receipe burst with flavor and textures!!
When we were in Hawaii for our mom and dad vacation we ate at some amazing restaurants. Most of our meals consisted of seafood...I can‘t get enough of it when we travel to the sea. While we were in Hawaii we came across this fun breakfast place. It was a little different than most of the resturants we had been to. It wasn’t on the shore front, it was in a little strip mall. But that didn’t take away from the fantastic food and atmosphere!! Looking over the menu I was drawn to this breakfast hash. And when it came out it had these two beautiful microgreens garnishing the dish. Although it looked like it might have just been a garnish it was a necessary part of the dish adding freshness and a crunchy texture. As I ate this breakfast I knew it was something I wanted to try at home.
While putting this dish together I was thinking of all the flavor profiles that hit your palate when eating food...sweet, salty, spicy, sourness, and umami (that lingering taste that sits on the tongue after the other four flavors leave). There are so many ways you can add these flavor profiles to your food. As you create this dish change it up...add sourness with some sorrell microgreens (sorrel tastes like lemon) or add some spicInness with a spicier pepper. Or add some additional veggies like leftover steamed cauliflower or asparagus to add more nutrition and additional flavor profiles.
So here it is...our take on potato hash, poached egg, and microgreens. Our recipe made 4 dishes
Ingredients
4-5 Russet Potatoes - Pealed, and cubbed into 1/2” cubes.
As you are prepping place your diced potatos in water so they don’t turn grey and get rubbery on the outside.
1 Medium Onion - diced
1 Green Pepper - diced
1 Garlic Clove - finely chopped
4 Eggs
Salt
Pepper
Instructions
Place potatoes in a medium sauce pan with enough water to cover potatoes by 3 inches.
Bring Water to a boil and cook potatoes for approximately 5 minutes. You want the potatoes to be aldente. Not soft but not crunch.
While potatoes are cooking, in a saute pan over medium heat, or cast iron pan, add approximately 1Tbsp olive oil. Add onions, peppers, and garlic. Sautée until lightly brown
Once potatoes are al dente drain potatos
add potatoes to the sauce pan and continue to sauté. additional oil or butter may need to be added.
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6. Saute until potatoes are cooked and have a crunchy outer skin.
7. After potato mixture is cooked remove from heat.
Poach eggs with an egg poacher or by placing them in simmering water for 1.5 - 3 minutes. Eggs should be poached with the yolk still slightly runny.
After eggs are poached and potato has is cooked it’s time to assemble.
Add some potato has to the bottom, set the poached egg to the top of the hash, and finish with a small handful microgreens!
Want a quick tip when you do not have a mold ring. Use a smaller Tupperware, fill it with the potato mixture, then flip it upside down onto your plate. Then its ready for then final assembly!
Yum!!!