Today, I asked my husband to share one of his recent recipe creations with all of you. If you have had breakfast already, make this for lunch. I'm serious. It is THAT good! So, without further ado, I'll let my husband tell you all about it!
Is it a good idea to eat a huge plate of greasy corned beef hash with runny poached eggs the day before running a marathon?
I didn’t think so. That’s why I ordered the pancakes. Carbo-load, right? Truth be told, I’m not sure it would have made a difference. My four and a half hour finish time was not nearly as ugly as the pictures that were taken of me.
Seattle’s Portage Bay Café’s gluten free buckwheat pancakes brought us there in support of my older boy’s diet. We went back two more times over the next three days because of the kick ass food, which included the corned beef hash. Or, bacon hash. Or, however else you wanted to take it. Bottom line is this was the best hash I’ve ever seen. It had roasted carrots in it. I never would have thought to do that. It worked, though, and so did the cranberries. It blew my mind.
Now, I knew I wouldn’t be able to replicate it, but I thought I might be able to get close. Theirs had all sorts of root vegetables and other fun stuff. I prefer a simpler recipe. I limited the main ingredients to potatoes, onions and bacon. Some other things got thrown in to make it a little more interesting.
- 1 potato diced
- 2 Tbsp oil, use what you have. I use olive.
- 6 strips of thick bacon
- ½ an onion diced
- 1 clove of garlic chopped
- 4 eggs
- Salt and Pepper
- Dice the potato into ½ inch cubes, cover with a couple inches of water and bring to a boil. Stop the cooking when the potatoes are not quite done – think of al dente pasta.
- While the potatoes cook, cut the bacon into ½ inch squares and cook along with the oil.
- When the bacon is close to done, add the onions and garlic to cook.
- Remove the cooked bacon and onions leaving as much grease and oil behind.
- Put the potatoes in the bacon fat while bringing water to boil for poached eggs. Leave the potatoes alone to brown on one side.
- Once browned, mix in the bacon. Salt, pepper, rosemary, ginger and million other things can be added to give the hash more character if you like.
- Poach the eggs.
- Portion the hash on two plates, each with two eggs remembering that the cook gets the plate with more bacon and the other person gets to do dishes.