Breakfast Hash
by Christina Valagao
Breakfast hash is a no brainer when it comes to an easy breakfast that quickly comes together using leftovers. You can make a breakfast hash out of almost anything and there’s very little prep involved. This one pan recipe is savoury, hearty, and comes in handy for those lazy mornings or when you have a few friends or family over for brunch.
Ingredients:
- 2 leeks
- 1 shallot
- 1 ½ cups of pearl onions
- ½ cup of shredded fontina cheese
- 2 cups of assorted mushrooms
- 6 eggs
- 1 tsp umami powder
- 1 tsp neutral flavoured oil
- 600 g of duck fat potatoes
- Salt & pepper to taste
Garnish:
- Flat leaf parsley, finely chopped
- 2 handfuls of arugula
- 150 grams of crispy prosciutto, roughly chopped
Method:
1. Preheat oven to 375°F. Start by adding the prosciutto to the SCANPAN with a bit of oil and cook on medium heat until crispy. Remove from the pan and set aside to cool.
2. Cut the leeks lengthwise in half and slice thinly. Finely dice the shallot and slice mushrooms.
3. Add shallots, leeks, and pearl onions together to the SCANPAN and sauté on medium heat until softened and browned, about 4-5 minutes. Cover with the lid to help the cooking process. Add mushrooms and potatoes and cook for 4-5 mins or until browned. Season with umami powder, salt and pepper to taste.
4. With a large spoon, gently create evenly spaced small wells and crack your eggs directly into the pan.
5. Transfer the pan to your preheated oven and bake for 5 -10 minutes, depending on how runny you prefer your eggs. Once the white is set and the yolks have slightly risen, remove them from the oven. The eggs should jiggle when you shake the pan. Do not overcook as the eggs will continue to cook when you remove them from the oven with the residual heat.
6. While the eggs are cooking, prepare half of the prosciutto by breaking it into smaller pieces for garnish and rough chop the other half of the prosciutto.
7. Remove SCANPAN from the oven and add shredded fontina cheese, place back in the oven for about 2 minutes or until the cheese has melted.
8. Garnish with crispy prosciutto, arugula, and flat leaf parsley. Serve directly from the SCANPAN.
Serves: 3-6
Prep Time: 5 minutes
Cook time: 20 – 25 minutes
Copyright (c) Christina Valagao 11/2022
2. Cut the leeks lengthwise in half and slice thinly. Finely dice the shallot and slice mushrooms.
3. Add shallots, leeks, and pearl onions together to the SCANPAN and sauté on medium heat until softened and browned, about 4-5 minutes. Cover with the lid to help the cooking process. Add mushrooms and potatoes and cook for 4-5 mins or until browned. Season with umami powder, salt and pepper to taste.
4. With a large spoon, gently create evenly spaced small wells and crack your eggs directly into the pan.
5. Transfer the pan to your preheated oven and bake for 5 -10 minutes, depending on how runny you prefer your eggs. Once the white is set and the yolks have slightly risen, remove them from the oven. The eggs should jiggle when you shake the pan. Do not overcook as the eggs will continue to cook when you remove them from the oven with the residual heat.
6. While the eggs are cooking, prepare half of the prosciutto by breaking it into smaller pieces for garnish and rough chop the other half of the prosciutto.
7. Remove SCANPAN from the oven and add shredded fontina cheese, place back in the oven for about 2 minutes or until the cheese has melted.
8. Garnish with crispy prosciutto, arugula, and flat leaf parsley. Serve directly from the SCANPAN.
Serves: 3-6
Prep Time: 5 minutes
Cook time: 20 – 25 minutes
Copyright (c) Christina Valagao 11/2022
