End of Season Breakfast Hash with Baked Egg

End of Season Breakfast Hash with Baked Egg

Versatile Breakfast Hash

Versatile Breakfast Hash

Summer is quickly leaving us for the year. We harvested the last of our yellow tomatoes last night, had some left-over small roasted potatoes, and wanted to make sure we made the most of them so we anxiously put together a simple breakfast hash in a favorite family cast iron skillet. A breakfast hash is one of the simplest and tastiest breakfasts you can make and one of our go-to breakfast on the weekend when we want to get right to our day's activities. Add or subtract veggies that are on hand. No mustard greens? Kale, turnip greens, or even cabbage work just as well. Have some leftover asparagus or a special place in your heart for carrots and radishes? Throw those in. Don't have sausage, leave it out or substitute ham or crispy bacon... or even tofu if that's how you roll. Spice it up with your favorite pepper or hot sauce. You don't really need a 'recipe' for this one. Here's our process:
Oven roasted tomatoes

Oven roasted tomatoes

Tomatoes Preheat oven to 300°. Slice tomatoes in half and place on baking sheet. Drizzle with olive oil, salt and pepper. Bake 45 minutes, remove from oven, increase temperature to 375°. (You can do this the night before). Breakfast meat (Sausage in this case) Fry until crisp in cast iron skillet. Remove from skillet and set aside. Potatoes Par boil (boil for 5-10 minutes until just softening) small 'new potatoes' or 1" cubed regular potatoes. Strain and pat dry. Add small amount of oil to the same cast iron skillet on medium high. Place potatoes in hot skillet and DON'T TOUCH until they turn golden brown. If you keep moving them, they won't brown.  Veggies (In our case garden fresh mustard greens, garlic... but add what you have!) Add to to browned potatoes along with some garlic and herbs that you have on hand. We used about 1 tablespoon of thyme. Cook 1 minute. Mix back in tomatoes and breakfast meat. Stir only enough to evenly distribute. Season with salt and pepper. Make 2 wells (or as many eggs as you want) in hash. Crack eggs directly into wells and place in hot oven. Cook approximately 20 minutes or until whites are firm and yellows are medium. Eat right from the cast iron! Easy!
Breakfast Hash with Baked Eggs

Breakfast Hash with Baked Eggs

Breakfast-Hash
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