@feedmedearly: Fingerling potato & sea bass hash, duck eggs, @whole30 leftovers in skillet form 🍳 (+ bonus pts for emoji synchro?).
We’re getting down to my last few posts as host this week. Thought maybe I’d send some breakfast inspo your way since many of you have reached out about breakfast ideas specifically this week. This recipe just goes to show that as long as you have leftovers, you have breakfast, just #putaneggonit . I made some potatoes this week in addition to some roasted @copperriversalmon and along with some herbs, I know that I’ll have a solid breakfast waiting for me in 10 minutes flat. Feel free to play around with whatever ingredients you have on hand. The only hash requisite is that it uses potatoes and eggs!
1 onion, diced
2 tablespoons olive oil
Large pinch of salt
1.5 cups leftover roasted potatoes
1 cup of leftover protein, broken or sliced (e.g. sea bass, salmon, steak, etc)
2 eggs, duck, chicken, up to you!
Small handful of fresh herbs, chopped (I like pretty, elegant herbs for this, try dill or fennel fronds)
Pinch of flake salt
A few grinds of freshly-ground pepper
Pinch Red chili flakes (optional)
Preheat your oven to 350 degrees.
Heat a medium-sized grill pan on medium-high and add your olive oil.
Next, add your onions, stirring occasionally until translucent.
Add the potatoes, and cook for another minute or two longer, until heated through. If you’re cooking with something hearty like steak, you can add this at this point too.
For more delicate proteins like fish, wait until the potatoes are heated, and then add, stirring gently, until just combined (the fish will continue to warm in the oven and we don’t want to dry it out).
Create two wells in your hash, and crack an egg into a bowl, then pour into the first well. Repeat the process with the second egg. (You can never be too careful, a bum egg will ruin your hash!)
Bake in the oven for 15-20 mins, or until the eggs are just set, the whites firm but the yolks still runny.
Top with the herbs and if desired, red chili flakes.
Finish with a touch of flake salt.