There are a lot of times when I really want breakfast and brunch foods at off times, though most of the time I end up not going through with it. This little potato and fried egg was in fact a Sunday at home breakfast dish, but I think it would be most excellent at dinner time. Eggs have plenty of protein, and if you tossed in some bacon or sausage, you’d have a nice meal. Oh, don’t forget the OJ too.
I’ve always posted about Anthony Bourdain on this blog, many many times, but now a little on Mark Bittman. If you have read his column on the NY Times, The Minimalist, or read his cook books like How to Cook Everything, then you know all about him. For those that don’t, his column and his book offer dozens of tips and hundreds of recipes that are usually very easy and offer great explanations. While he is not a professional cook, you wouldn’t know it by how often he has great recipes.
My point? Recently he had a column about using his food processor for everything. Grinding meat, slicing apples, you name it. Having recently received a slick new food processor as a wedding gift, I too could now slice and dice with this electric machine. I never really used my old processor for more than certain things, not realizing how to use the slicing blade and shredder. The above hash is made simple by just tossing in potato pieces and frying them up with whatever ingredients you want. Also, for those who love potato latkes, this how to make them in a snap!
The recipe here is basic, so I wont go into it too much, but you can have fun with it. I hope to make Bittmans apple tart soon. Recipe will be here (and on his column).
~ 2 medium-large potatoes, cut into small cubes
2 tablespoons vegetable oil
salt and pepper
1 orange pepper, diced
1 small onion or 2 shallots, diced
1 clove garlic, minced
fried eggs, or poached, however you like them.
Insert the grating blade into your food processor and fit the top part with feeding tube. Turn it on and one at a time drop in the potatoes. They will shred perfectly for your hash.
Preheat oven broiler.
Heat 1 tablespoon oil in a large oven safe pan (preferably not non-stick), and once hot, over medium-low heat, add shallot or onion and peppers. Cook for about 5 minutes, until starting to soften. Add potatoes and increase heat to medium-high. Continue cooking for 15-20 minutes, or until potatoes begin to brown. Ideally, you could use something to press down on the potatoes, like a spatula, to increase browning. Add oil as necessary, if potatoes stick too much. When nearly done add garlic, stir, and place under broiler for 2-4 minutes, until top is a nice golden brown.
Serve with eggs, bacon, whatever you want. Enjoy!!