Discovering leftover baby potatoes in the house when you wake up is always just a really positive thing. They don’t take too long, which is good, because you’re hungry NOW. I’ve made variations of a breakfast hash a few times now, and each time I have been too excited to stop and take pictures before devouring, much less keep track of the amounts of ingredients that I’m using.
But this morning, I was determined. And hooray! I did it! I have a recipe for you! It only takes about 15 minutes to throw together (and most of that is spent impatiently tapping your foot while waiting for the potatoes to cook) and it’s kind of healthy! Well if you don’t use as much cheese as I do it’s kind of healthy. But I love cheese, so.
My formula for a kick-ass breakfast hash: (butter + garlic + diced onion) + (potatoes chopped up very small) + (at least one leafy green) + (eggs + bit of milk + fave herbs/spices + srirachaaaaa) + (enough cheese to smother it all) = breakfast of my dreams
CHEESY VEGETARIAN BREAKFAST HASH
good knob of butter
2 cloves garlic, minced
1/2 small yellow onion, diced
200g (7oz) baby potatoes, coarsely chopped
handful of baby arugula, chopped
splash of milk
1/2 tsp chives, chopped
1/2 tsp dried thyme
couple dashes of nutmeg
one hefty squirt of sriracha
salt + pepper
scant 1/2 cup asiago cheese, grated
1. Melt butter in a frying pan over medium heat. Add garlic and cook until lightly browned. Add onions and cook until transparent. Add chopped potatoes and cook until a fork can pierce through the biggest chunks easily.
2. Meanwhile, prepare egg mixture. Beat the eggs in a small bowl. Add milk, chives, thyme, nutmeg, sriracha, and s+p. Whisk to combine.
3. Toss arugula into the frying pan and cook until slightly wilted, then add the egg mixture.
4. Cook the eggs until opaque. Sprinkle about 3/4 of the grated asiago over the hash and fold in. Season with more salt and pepper.
5. Remove from heat and transfer to plate. Sprinkle with remaining cheese and enjoy!!