This recipe is modified from a beef hash recipe I found in a cooking magazine. With the hearty chunks of tomato and peppers from the salsa, you can make a meatless hash that tastes simply amazing. Another important trick to getting this morning meal into your tummies even on a week day is to start the potatoes in the microwave. My family loves the way it tastes–and it’s got a beautiful presentation that takes you right from skillet to plate.
Here’s what you need:
2 pounds organic russet potatoes, peeled and then cubed into 1/2 inch pieces
2 tablespoons organic unsalted butter
1 organic onion, chopped fine
2 organic garlic cloves, minced
1/2 teaspoon minced fresh organic thyme
1 jar Mild or Spicy GourGanics salsa
1/2 cup organic heavy cream (may substitute with whole milk but this does it best)
Salt and pepper
4 large eggs
1. Put your potatoes in large bowl, cover, and microwave until potatoes are nearly tender, 7 to 9 minutes, stirring halfway through cooking.
2. Melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook until browned, 6 to 8 minutes. Stir in garlic and thyme and cook til fragrant (about 30 seconds). Add potatoes, cream,salt, pepper, mashing to combine.
3. Increase heat to medium-high and cook, without stirring, until bottom begins to brown, 3 to 4 minutes. Turn hash, one scoop at a time, until bottom begins to brown, 3 to 4 minutes. Turn hash, one scoop at a time untill brown bits are distributed. Repeat turning and mashing until potatoes are deep golden brown and completely tender, to 8 minutes.
4. Make four indentations on top of the hash. crack 1 egg into each indentation and season with salt and pepper. Reduce heat to medium-low, cover, and cook until eggs whites are just set, about 5 minutes. Cut hash into wedges and serve with a side of salsa.