Sunday, November 8, 2009
Leek, Fennel and Bacon Breakfast Hash with Parsley Oregano Vinaigrette
Many people also know hash as breakfast hangover food. Plop a sunny side egg on top and let the runny yolk drip down and coat the spuds with total gooey yummy-ness. Or you can go the lighter side of hash and top with fresh salmon baked in parchment paper with a dill yogurt sauce. It all depends on your mood, in some cases -the prior evening out ... and what you have in the fridge.
Today it's just hash, an upscale hash perhaps, but just skillet hash, with a side of green chili. Honestly, use what you have- don't be afraid to throw in beans, or peppers or peas even. Think of the potatoes as a base to flavor as you see fit. Chop, sautee, toss and enjoy with a fresh squeezed mimosa for a fat and happy morning!
Notes and tips: Use a mix of sweet and white potatoes for the best flavor profile. Add cubed roasted pumpkin or butternut squash for a nod to fall. Top with an egg. Try the salmon idea mentioned above. Add roasted red peppers and sausage for an Italian twist. Or top it with a steak for a super hearty breakfast (or dinner!) You can never go wrong by adding bacon!
Leek, Fennel and Bacon Breakfast Hash
Mix Parsley Oregano Vinaigrette (recipe below)
5 strips bacon in a large sautee pan (add fresh ground pepper)
Set bacon on a paper towel, drain most of the bacon grease out of the pan- retain a few tablespoons.
Add and Sautee until golden brown on one side:
3 medium sliced potatoes to the bacon pan.
Fresh ground black pepper
Add and continue to sautee
1 chopped leek
1 medium sliced fennel bulb
When the fennel and leek begin to soften, add:
2 tbls butter
2 minced cloves of garlic
1/4 cup chopped sundried tomatoes
Continue to sautee and toss until the potatoes, leek and fennel are all softened and getting browned. If your pan is too dry, add a little olive oil.
Add and toss:
1 tbls fresh oregano
2 handfuls chopped parsley
2 tabls chopped fresh chives
4 small tomatoes, quartered
Salt and pepper to taste
Crumble feta cheese on top. (if you want extra cheese, add a little Havarti as well) Drizzle with the Parsley Oregano Vinaigrette and serve with a warm tortilla.
Parsley Oregano Vinaigrette
Add in a blender:
1 cup chopped fresh parsley
1/2 cup chopped fresh oregano
1/4 cup chopped fresh mint
2 tbls champagne vinegar
1/4 cup walnut oil
Blend on high, drizzle in olive oil as needed:
1/4 -1/2 cup olive oil (add as needed, may not need all of this)