Eggs & Hash

 Eggs & Hash

A Quick Breakfast From Leftover Baked Potatoes!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

2 cooked baked potatoes, cubed

1/2 yellow onion, large dice

4 green onions, chopped

2 eggs

1/4 tsp garlic powder

2-3 tbsp grape seed oil

2 tbsp butter

1/4 tsp Harissa

pinch of red pepper flakes (garnish)

balsamic glaze (optional)

minced parsley (garnish)

salt

pepper

Cooking Tools

Large frying pan with lid

 

Directions

On a medium-heat, melt butter and oil until it sizzles.  Add in, cubed baked potatoes (you can leave on skin or peel potatoes if the skin is to hard), I usually used cold leftover potatoes from the night before. Also add in onions, green onions and the seasonings.  Saute until potatoes start to crisp and the onions are tender. Create 2 wells in the potatoes and add each egg into a separate well.  salt and pepper top of eggs and place lid and reduce heat to medium-low and cook eggs for a few minutes. Serve up each egg with potatoes and garnish with minced parsley, pepper flakes and optional drizzle of balsamic glaze.

Serves 2

Grilled Pork Chops With A Hot Buttered Pineapple Rum Sauce

Grilled Pork Chops With A Hot Buttered Pineapple Rum Sauce
Served On A Bed Of Pineapple Plantain Hash!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

 Ingredients
4 thick cut bone-in pork chops
2 ripe plantains, peeled, cubed
1 pineapple, (4) wedges/spears + 1 1/2 cups, diced
2 cloves garlic, minced
1/2 cup white onion, diced
2 tbsp parsley, minced
1 cup canned black beans, drained, rinsed
3/4 cup jarred roasted red pepper, drained, diced
1/2 stick butter
1/4 tsp cumin
olive oil
salt
pepper

Cooking Tools
Outdoor grill
Large skillet
Small sauce pan

Directions
Preheat outdoor grill.  In a large skillet, melt butter on medium high heat.  Add in cubed plantains, cook for 10-12 minutes in a single layer until golden brown and crispy along the edges, toss occasionally.  Add in, diced pineapple, onion and garlic and cook for additional 5 minutes.  Toss in the beans, roasted red pepper, parsley, cumin, salt and pepper to taste and cook through.  Coat pork chops with olive oil, salt and pepper.  Grill pork chops to 145 Degrees F. Internal temperature, with a slightly pink center. Time can vary with the thickness of your chops.  Let rest 3-4 minutes before serving.  Grill Pineapple wedges along side pork chops until slightly tender and has beautiful grill marks, approximately 4-5 minutes on each side. Place Pineapple Plantain Hash on serving plate, top with grilled pork chop, lay on grilled pineapple spears and spoon on Hot Buttered Pineapple Rum Sauce (recipe below).
Serves 4

Hot Buttered Pineapple Rum Sauce
Ingredients
1 cup pineapple juice
1/2 cup brown sugar
3 tbsp agave syrup
2 tsp butter
1 shot Rum

Directions
In a small sauce pan on medium heat, add all ingredients, cook for about 20 minutes until a syrup like consistency.  

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Corned Beef Hash With A Fried Egg

Corned Beef Hash With A Fried Egg
Difficulty: Easy

Ingredients
4 medium size golden potato, peeled and diced into small cubes
3/4 lb. 1 inch slab of cooked corned beef, diced into small cubes ( ask your deli)
1 tbsp butter
1 tbsp olive oil
4 eggs
1/2 tbsp minced parsley
1/4 cup sliced green onion
salt
pepper
oil for frying eggs

Directions
In a large nonstick frying pan, add butter and olive oil on medium heat.  Add potatoes, sauté, then put lid on and cook for about 8 minutes, flip potatoes half way through the cooking time.  Mix in the corned beef and cook until potatoes and beef start to get slightly crispy.  Add the salt, pepper, parsley and toss.  Place on serving plates.  Using the same frying pan on medium heat, add some oil and fry the eggs over easy, salt and pepper.  Serve on top Corned Beef Hash, garnish with green onions.
Serves 4

Place In Individual Serving Bowls For A Nice Presentation!

Banana Brulee French Toast With Smokey Hollandaise Hash

Banana Brulee French Toast With Smokey Hollandaise Hash
Difficulty: Moderate

Serve with your favorite smoked sausage

Ingredients for French Toast
1 cup half-and-half
3 large eggs
2 tbsp honey, warmed in microwave for 20 seconds
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tbsp butter
Directions to make French Toast
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, salt, vanilla and cinnamon. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 200 degrees F. ( to keep French toast warm while bananas are being prepared)
Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.  Place toast on clean sheet pan then place in a warm oven until serving.

Ingredients for Banana Brulee
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, sliced on angle 3/4 inch thick
1 tsp rum extract
Directions for Banana Brulee
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately. Two Toast per/person.

Ingredients for Hash & Fried Egg
4 cups red skin or golden potato diced
3/4 cup onion diced
1/2 cup green pepper diced
1/2 cup red pepper diced
1 tsp of garlic minced
1/4 tsp smoked paprika
salt
pepper
4 tbsp olive oil
3 tbsp butter
4 large eggs

Directions to make Hash & Fried Egg
In a nonstick frying pan, place 2 tbsp butter and 3 tbsp of olive oil, heat pan at medium heat but not to burn the butter.  Add diced potatoes and toss around in the butter and oil.  cook with lid on pan and check often to make sure the potatoes are evenly cooking.  Half way through the cooking, place onions, green pepper, red pepper, garlic, paprika, salt and pepper.  Cook until tender, and then for a minute cook on high to get it slightly crispy. Remove from heat and keep warm.
In a separate skillet place 1 tbsp of butter and 1 tbsp of olive oil until hot.  Crack the 4 eggs into the skillet reduce to medium heat and cook for about 2 minutes then gently flip egg and cook an additional minute.
Divide potato hash into serving dishes and place a fried egg on top and ladle some Smokey Hollandaise sauce on top of egg.  Serve immediately!
Serves 4

Ingredients for Smokey Hollandaise
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
1/2 tsp coarse salt
1/2 cup (1 stick) unsalted butter
1/4 tsp smoked paprika
pinch of cayenne pepper
Directions:
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified
Serves 4

 

Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew

Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew
Difficulty: Moderate

 

Ingredients
1 Whole chicken - quartered & cleaned
1 – 2 tbsp Mild Jerk Seasoning
4 tbsp Goya Guava Jam
1 tbsp - olive oil
1 1/2 cups orange juice
1 tsp fresh Jamaican ginger - minced
1 clove garlic - minced
1 tsp fresh thyme leaves
1 tbsp tomato ketchup
salt
pepper

Directions
Rub chicken with Jerk Seasoning and olive oil, allow to marinate for 1 hour (preferably overnight)
To make tropical guava BBQ sauce - combine remaining ingredients into a sauce pan and simmer on medium heat for 15 minutes
Cook chicken on BBQ grill for 45 minutes until cooked through, Baste chicken repeatedly during the final 10 minutes of cooking.

Sweet Potato Hash
Ingredients
2 tbsp canola oil
1/2  large onion chopped
1 red pepper chopped
2 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced (optional)
2 tsp ground cumin
1/2 tsp salt
1/2-3/4 cup water
3/4 cup frozen corn kernel
1 tbsp fresh cilantro, chopped
pepper, to taste

Directions
Heat oil in a large cast-iron skillet over medium-high heat.
Add onions, red peppers and sauté until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 8 to 10 minutes.
Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 5-7 minutes.
Stir in corn, cook until heated through.
Stir in cilantro and season with salt and pepper.


Red Bean Stew
Ingredients
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, drained
1 can tomato puree
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 tbsp sugar
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1/2 cup coconut milk
1/2 cup chicken stock
Optional: 1/4 tsp salt or to taste

Directions
Pour the oil into a dutch oven pot or similar. Add the  oil and garlic and put the lid on the pot while you prepare the rest of the ingredients.
To the pot, add tomatoes and tomato puree. Stir in the curry powder, thyme, red pepper flakes, allspice, sugar and salt and pepper to taste.
Add the beans, coconut milk, and broth.
Serves 6