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Sunday, November 8, 2009

Leek, Fennel and Bacon Breakfast Hash with Parsley Oregano Vinaigrette

What is hash really?  Historically it was made with potatoes, onions and left over meat all mashed together- so basically it's a big skillet of cheap food sauteed in butter.  Sounds awesome. My versions of hash are much less mashed and don't come in a can either, perhaps they should be named a skillet-something-or-other.  But hash is more fun.

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)

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