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Dec. 27th, 2022 09:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Baked Egg Hash.
olive oil
1 handful of cooked potatoes, sliced 1/4" thick
salt and pepper
1/2 red onion, finely sliced (I used a large shallot)
no garlic (Ha! I used... more.)
2 Tbsp roasted red peppers, sliced
4 eggses
50 g crumbled goat's cheese
chopped parsley, for garnish
Heat the oven to 400 F. Take a large metal skillet (I used two small cast iron skillets for individual servings), add a drizzle of oil, scatter the potatoes evenly over the base and season with salt and pepper. Heat the pan on the stovetop over a medium heat until the potatoes are sizzling nicely, then add the onions and garlic, give the mixture a stir and pop the pan into the oven for 5 minutes. Give the pan a good shake, then put it back in the oven for a further 5 minutes, until the potatoes are golden.
Add the roasted peppers to the pan and crack the eggses on top. Bake in the oven for 5 minutes, or until the egg whites start to set. Crumble over the goats' cheese and add another drizzle of olive oil. Bake for a final 2-3 minutes, depending on how soft you like your eggses. Season with salt and pepper and finish with a sprinkle of chopped parsley.
What worked: It was fine. The individual skillets worked well for serving directly.
What didn't: It wasn't that exciting. One of my eggses was baked perfectly and the other had a runny white. I would have preferred the potatoes to be a bit crispier; I'd probably cook on the stovetop for 20-30 minutes beforehand.
Will I make it again? Meh, maybe. We've liked a number of other egg recipes from this book much better.
olive oil
1 handful of cooked potatoes, sliced 1/4" thick
salt and pepper
1/2 red onion, finely sliced (I used a large shallot)
no garlic (Ha! I used... more.)
2 Tbsp roasted red peppers, sliced
4 eggses
50 g crumbled goat's cheese
chopped parsley, for garnish
Heat the oven to 400 F. Take a large metal skillet (I used two small cast iron skillets for individual servings), add a drizzle of oil, scatter the potatoes evenly over the base and season with salt and pepper. Heat the pan on the stovetop over a medium heat until the potatoes are sizzling nicely, then add the onions and garlic, give the mixture a stir and pop the pan into the oven for 5 minutes. Give the pan a good shake, then put it back in the oven for a further 5 minutes, until the potatoes are golden.
Add the roasted peppers to the pan and crack the eggses on top. Bake in the oven for 5 minutes, or until the egg whites start to set. Crumble over the goats' cheese and add another drizzle of olive oil. Bake for a final 2-3 minutes, depending on how soft you like your eggses. Season with salt and pepper and finish with a sprinkle of chopped parsley.
What worked: It was fine. The individual skillets worked well for serving directly.
What didn't: It wasn't that exciting. One of my eggses was baked perfectly and the other had a runny white. I would have preferred the potatoes to be a bit crispier; I'd probably cook on the stovetop for 20-30 minutes beforehand.
Will I make it again? Meh, maybe. We've liked a number of other egg recipes from this book much better.
