Baked Eggs with Roasted Vegetable Hash

One of the protein sources we like to eat as a family is egg.  Egg is a constant our go-to choice for breakfast, it's very versatile, easy to fix, and it fills up our tummies :)  I was trying out a new recipe and this one is super easy and very satisfying.

Grated Fontina cheese is folded into the whipped eggs and then they're baked in the cast iron skillet until puffy and golden brown.  The sweet potatoes and mushrooms are baked in the oven until tender; they don't need a lot of adornment because they're inherently flavorful.  Afterwards, they're sort of thrown together in a plate, ready to be devoured.  I really like these flavors combination together, the way the earthiness of the mushrooms, the natural sweetness of the sweet potatoes, and the nuttiness of the cheese comes together is very moreish .

Baked Eggs with Roasted Vegetable Hash

Serves 6

10 large eggs
1 cup whole milk
Salt and freshly ground black pepper
5 ounces Fontina cheese, coarsely grated (about 1 1/2 cups)
10 ounces cremini mushrooms, trimmed and sliced thinly
1 large sweet potato (8-10 ounces), peeled and chopped into 1/4-inch pieces
1 large shallot, halved lengthwise and thinly sliced crosswise
3 tablespoons olive oil


Put racks in upper and lower thirds of oven and preheat oven to 450F.  Butter an 8-inch cast iron skillet or  a shallow 2-quart baking dish.

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until smooth.  Whisk in cheese.  Pour into baking dish.

Bake in upper third oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potatoes, and shallot with oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a large baking sheet.  Spread vegetables out in an even layer and roast in lower third of oven, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.


Source:  adapted heavily from Gourmet Today 

Smoked Salmon Hash

Hello and Happy New Year!

It was a beautiful morning when I woke up today.  The sun shone bright and not a cloud could be found in the sky, but the air was cold and crisp.  Last night we spent at home watching the ball drop at New York's Times Square.  Sounded boring, huh?  We're usually not too keen of going anywhere on New Year's Eve, it's mostly spent being together as a family.  I had an interesting book to read last night though, and didn't go to sleep until quite late so my morning started late.

Well, late or not, I got busy right away after woken up because I wanted to cook salmon hash for our breakfast/brunch.  The recipe is pretty simple though it required boiling the potatoes half-done the day before.  I could've cooked them from raw state on the pan with a little broth I supposed.  My husband received a box of smoked salmon at Christmas and we couldn't wait to eat it right away.  I'm beginning to like smoked salmon in hash and it didn't hurt that I already like hash dish to begin with.  The dish was terrific, especially those capers that offered a bite of briny and salty punch.

A big plate of hash with a sunny-side up egg is just right.

So here's the recipe.  I'm gonna need a nap in the afternoon :)

Smoked Salmon Hash

Serves 4

2 pounds Yukon Gold potatoes (about 7 medium sized-ones)

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1 small red onion, chopped

1 pound hot-smoked salmon

1 tablespoon prepared horseradish

1 tablespoon coarse-grain mustard

1/4 cup capers, drained

1/4 cup sour cream; plus more for garnish

Salt and freshly ground pepper to taste

2 tablespoons finely chopped scallions or chives

Place potatoes in a large pot and cover with cold water.  Bring to boil and cook until just barely tender, about 10 minutes (do not overcook).  Drain, cool completely.  When cool enough to handle, peel and cut the potatoes to 1/2-inch cubes.  This can be done a day ahead and refrigerate.

Shred the smoked salmon to 1-inch pieces over a medium bowl.  Add horseradish, mustard, capers, and 1/4 cup sour cream to the bowl.  Mix gently and add salt and pepper to taste; set aside.

In a large nonstick skillet, heat butter and oil over medium-high heat.  Add cubed potatoes in a single layer to the skillet, sprinkle some salt and pepper, and cook from about 5 minutes; turn occasionally.  When the potatoes begins to get brown, add chopped red onions, cook until onions is soft and potatoes are golden brown and crisp; another 3-4 minutes.

Add salmon mixture and gently fold to potatoes and onions.  Cook just until the salmon is heated through.  Add additional salt and pepper if needed.  Before serving, sprinkle chopped scallions or chives on top of potatoes and serve with additional sour cream.

Source:  adapted from Heathman Hotel & Restaurant