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Sunday, March 01, 2015

What's in the fridge?.....Fancy Breakfast


Ever wake up from a late night out and NEED a filling breakfast? Pretty sure we have all been there. The problem is that most of us look into our fridge and if we don't see a plate of food waiting for us we automatically think there is nothing to eat. One thing I have learned living with Cheffy is that you can make a fancy meal with just about anything in your fridge and cabinets. This particular morning we woke up late and HUNGRY and as we looked around the kitchen we started pulling items that either sounded good to us or needed to be used up...for instance the lunch meat and red onion and tomato were nearing their expiration date. What sounds good....hashbrowns, eggs but not just any ole egg -Poached eggs and toast. A standard breakfast by anyone's definition but today these simple ingredients would become FANCY breakfast. 

Ingredients:

2 potatoes
1/2 red or any kind of onion
1/2 tomato
5 eggs
Lunch meat of any kind or bacon
1/4 cup parsley
1 clove of garlic
1/4 cup White vinegar
Toast
flour
Salt
Pepper
Oil
Makes 4 portions.

How to:

Add salt to a bowl half way filled with warm/hot water. You will be grating the potatoes in this.
Dice up garlic and red onion. If you want you can grate your onion into the bowl but be prepared to cry...a lot. 
Grate potatoes into the bowl of water (see 3rd photo)
After you have finished grating the potatoes mix them around a bit in the water. This washes away some of the starch making for a crispier and fluffier hash brown. 
Taking one handful of hash browns at a time squeeze as much water out as possible before transferring to a new bowl. 
Add a 1/4 cup of flour and all of the parsley, garlic, and onion; toss lightly. 
Finally, add one egg and mix thoroughly. 
In a medium-low pan (I use a cast iron) put about two tablespoons of oil. Once the oil heats up spread the hash browns evenly in the pan pressing them down. 
Cook for 10 to 15 minutes or until the edges start to color and the hash browns move easily around the pan then flip. 




To poach the eggs: 
In a saucepan bring 1 and half quarts of water and 1/4 cup vinegar to a boil. Crack eggs into a bowl. Slowly drop eggs into the boiling water and stir to shape the eggs and keep them from sticking. Reduce temp. to med heat stirring occasionally for 3 minutes or until the eggs are slightly firm to the touch. (see video) Remove from water gently and place on a side plate to drain. 


Cut the hashbrowns into 4 portions and transfer to plates. In the still hot pan warm the lunch meat. Meanwhile slice the tomato and place the slices on the hash browns. Salt the tomato and add the warmed lunch meat and poached eggs. 

The perfect poached egg for fancy breakfast. 
Looking for hollandaise sauce? Go Here.

2 comments:

  1. What a brilliant way to use leftovers. I love latkes and really need to remember to make them (your hash brown reminds me of a giant latke!)

    xoxo,
    little luxury list formerly Chic 'n Cheap Living

    ReplyDelete
    Replies
    1. Actually you are correct I WAS making Latke!

      Delete

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