KIMCHI AND POTATO HASH WITH EGGS
Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don't take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.
Provided by Hetty McKinnon
Categories breakfast, brunch, dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
- Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
- Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
- Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.
POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
POTATO HASH WITH A FRIED EGG
This potato and onion hash is hearty and no-nonsense, substantial comfort food at its simple best. Although I tend to cook it just for myself at home, I bet if you gave it to a tableful of people when they came round for supper, they would be weepingly grateful, fashionable dietary restrictions notwithstanding. I like a little Tabasco sprinkled over the egg.
Provided by Nigella Lawson
Categories easy
Time 30m
Yield 1 generous serving
Number Of Ingredients 6
Steps:
- Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
- Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
- Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams
POTATO HASH WITH BAKED EGGS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 6 servings as a first course, or 4 as a main course
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
- Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
- Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
- Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
EGGS OVER EASY WITH POTATO HASH
Eggs over easy for the weekend.
Provided by Elizabeth Fellows
Categories Breakfast and Brunch Eggs
Time 40m
Yield 1
Number Of Ingredients 9
Steps:
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
- When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g
DAMN HOT PEPPERS AND POTATO HASH WITH BAKED EGGS - MICHAEL CHIAR
Chef's Notes: Boiling the potatoes first helps keep them from sticking to the skillet. So does preheating the pan until it's hot, hot, hot. Don't be afraid of a hot skillet. That's how chefs get such beautifully browned surfaces on foods. The recipe for the peppers makes more than needed. Use extra for scrambled eggs, tacos, sandwiches, etc...
Provided by Brookelynne26
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the Peppers: Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat. If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.
- Make the Hash: Preheat the oven to 375ºF.
- Bring a pot of well-salted water to a boil. Add the potatoes and boil until about three-quarters done, about 4 minutes. Drain well.
- Heat a large ovenproof skillet over high heat. When hot, add the olive oil, then add the potatoes. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Add the onion, season with salt and pepper, and cook until the onion browns lightly, about 2 minutes. Drain the potatoes and onion in a sieve to remove the excess oil, then return them to the skillet.
- Off the heat, gently stir in the Damn Hot Peppers. If you blend them in too well, the potatoes will lose their crispness. Make 4 evenly spaced wells in the hash and break an egg into each well. Sprinkle the eggs with the oregano and scatter the cheese over the hash.
- Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 6 minutes for firm whites and soft yolks. Serve immediately.
Nutrition Facts : Calories 795.6, Fat 48.6, SaturatedFat 8.2, Cholesterol 214.8, Sodium 1001.6, Carbohydrate 80.5, Fiber 17.5, Sugar 28.7, Protein 19.2
MOM'S KIMCHI EGG
My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!
Provided by Jacob0206
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g
POTATO AND ONION HASH WITH A FRIED EGG (FOR ONE)
Make and share this Potato and onion hash with a fried egg (for one) recipe from Food.com.
Provided by Hey Jude
Categories Breakfast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a large nonstick skillet over medium heat and add oil.
- When oil is hot, add onion and a sprinkling of salt; stir until onion begins to soften, about 1 minute.
- Add potato and cayenne to pan; reduce heat to low and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, about 30 minutes.
- Push potato and onion hash to one side of the pan and increase the heat.
- Crack egg into pan and cook to taste.
- Spoon potatoes and onions onto a plate and top with the egg.
Nutrition Facts : Calories 468.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 186, Sodium 93.5, Carbohydrate 63.3, Fiber 8.6, Sugar 7.2, Protein 13.6
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