Pork pork pork
Feb. 26th, 2019 09:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Colcann-bac-on.
"Adding bacon to any hash is an obvious thing to do, so 'porking' up this Irish classic had to be done."
2 oz curly kale, roughly chopped
1 large potato, cooked and peeled (I used a handful of raw fingerlings)
6 rashers bacon, cut into 1/2" pieces (I used house-made)
1/2 onion, finely sliced
no garlic (Ha! I used... more.)
salt and pepper
2 eggses
1/2 oz butter
Blanch the kale in boiling water for 1 minute, then drain. Cut the potatoes into 3/4" cubes, or thereabouts. Fry the bacon in a skillet over medium heat until the fat is released and the bacon starts to brown. Add the onions, garlic, and the potatoes and saute in the bacon fat for about 6-8 minutes, or until they start to colour.
Add the kale to the skillet, and allow everything to cook slowly over a low heat, tossing every 2 minutes or so, for 10-12 minutes. Season with salt and pepper.
Towards the end of the cooking time, melt the butter in another frying pan and fry the eggses.
Divide the hash between two plates and top each with an egg.
What worked: This was an excellent Sunday brunch. Robust without being over-filling.
What didn't: It was fairly time-consuming: first to strip the kale from its ribs, then to saute everything. I topped it with some Tabasco; it could have used some more spice in the mix, such as Aleppo pepper or smoked paprika.
It took slightly more time to plate than I thought it would, which meant that the eggses set a bit more than planned. You really want a runny yolk for this.
Will I make it again? It's a nice Sunday brunch, yes.
I actually made it a second time already, with some leftover cooked roast potatoes and a poached egg apiece on top. Both those things worked better - especially when I started plating the hash as the wife was easing the eggses into the poaching pan. I also got non-curly kale that was significantly less time-intensive to strip, and having pre-cooked potatoes meant the hash didn't take very long to cook. It still needed more spice though.
"Adding bacon to any hash is an obvious thing to do, so 'porking' up this Irish classic had to be done."
2 oz curly kale, roughly chopped
1 large potato, cooked and peeled (I used a handful of raw fingerlings)
6 rashers bacon, cut into 1/2" pieces (I used house-made)
1/2 onion, finely sliced
no garlic (Ha! I used... more.)
salt and pepper
2 eggses
1/2 oz butter
Blanch the kale in boiling water for 1 minute, then drain. Cut the potatoes into 3/4" cubes, or thereabouts. Fry the bacon in a skillet over medium heat until the fat is released and the bacon starts to brown. Add the onions, garlic, and the potatoes and saute in the bacon fat for about 6-8 minutes, or until they start to colour.
Add the kale to the skillet, and allow everything to cook slowly over a low heat, tossing every 2 minutes or so, for 10-12 minutes. Season with salt and pepper.
Towards the end of the cooking time, melt the butter in another frying pan and fry the eggses.
Divide the hash between two plates and top each with an egg.
What worked: This was an excellent Sunday brunch. Robust without being over-filling.
What didn't: It was fairly time-consuming: first to strip the kale from its ribs, then to saute everything. I topped it with some Tabasco; it could have used some more spice in the mix, such as Aleppo pepper or smoked paprika.
It took slightly more time to plate than I thought it would, which meant that the eggses set a bit more than planned. You really want a runny yolk for this.
Will I make it again? It's a nice Sunday brunch, yes.
I actually made it a second time already, with some leftover cooked roast potatoes and a poached egg apiece on top. Both those things worked better - especially when I started plating the hash as the wife was easing the eggses into the poaching pan. I also got non-curly kale that was significantly less time-intensive to strip, and having pre-cooked potatoes meant the hash didn't take very long to cook. It still needed more spice though.
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Date: 2019-02-26 11:44 pm (UTC)