Hash-uka
A simple, rustic breakfast that seems fancy
I named this hash-uka because it’s a shakshuka-style breakfast where the eggs cook inside the hash. I recommend it for anyone who isn’t into the texture or perhaps the prep time of a shakshuka but wants the same pizzaz.
Ingredients
Bag of baby red, new red, fingerling, or tri-color potatoes. The point is they are small and therefore have a high skin-to-insides ratio.
2-3 small bell or poblano peppers. I love a combo here.
1-2 links of smoked sausage (pictured here is a nice german style breakfast brat)
2-4 eggs (an egg per serving)
Garlic powder
Green onion
Instructions
Rinse and dice your peppers and potatoes. For the potatoes you can quarter them if they’re small, but you’ll want a similar size to the pepper dice so everything cooks at the same time. Dice your sausage about the same size.
Get all 3 into a nonstick pan with a good bit of olive oil and a hefty pinch of salt and put up to medium heat. Give it all a stir and shake until coated. Let those go for 5 minutes or so, stirring and shaking in between to rotate the potatoes. Sprinkle in some black pepper and garlic powder and toss to coat.
*Now would also be a good time for some crushed red pepper if you’re into spice. You could also sub one of the peppers for a jalapeño.
After you have some golden brown action, cluster up the hash into 2-4 segments (# of servings) and crack an egg on each serving. Salt the yolks and cover the pan for about 5 minutes or until your egg is desired doneness (I like a medium runny yolk that you break open and runs all over the hash mmmm)
Scoop up the whole hash serving with a spatula and plat with some salsa verde, hot sauce, and scallion tops. Pictured here with a schmear of green goddess dressing *kisses fingers*
