Sometimes my best dishes are born from no recipe, no plan, and going into the kitchen just knowing it’s 11am and I haven’t eaten yet and I’m freaking starving. Everything in my fridge looked amazing (went grocery shopping yesterday) including the cranberry sauce that’s still in there from Thanksgiving.
“Should I just eat the cranberry sauce by the spoonful?” I wondered.
But then I had some leftover hash browns. And I had bacon. And I really like spicy foods. And I had a jalapeño.
This sucker was being born. Mexican food is my favorite, so I decided to use those flavors. Coupled with the yolk porn you see above and below, it was pretty awesome.
Poached Eggs over Mexican Hash
Perfect soft poached eggs on a slightly spicy potato hash! Add a Mexican touch by throwing in some Jalapenos, onions and tomatoes.
Ingredients
- 1/2 cup potatoes sliced or diced (I used my food processor to make hash browns)
- 1 small jalapeño diced
- 2 pieces of pastured bacon diced
- 1/4 small red onion diced
- 1/2 tomato diced
- 4 small mushrooms sliced
- 2 egg
Instructions
- First, fill a small pot with water and put it on the stove to simmer.
- Sautee the bacon until it releases most of its grease.
- Then add all of the hash ingredients, except the eggs.
- Once the water is simmering, crack one egg and drop it in. Leave it for three minutes and pluck it out.
- Repeat with the other egg and serve on top.
Notes
This recipe works well with button or portobello mushrooms.
Nutrition
Serving: 1gCalories: 427kcalCarbohydrates: 25gProtein: 23gFat: 26gSaturated Fat: 8gCholesterol: 356mgSodium: 438mgPotassium: 1227mgFiber: 5gSugar: 7gVitamin A: 1415IUVitamin C: 88.8mgCalcium: 81mgIron: 5.8mg
Tried this recipe?Let us know how it was!
1 Comment
Those yolks are cooked perfectly!