Here’s what Elan and I made for breakfast Sunday. Taking her cue from Denny’s and other classic “skillet” houses, Elan used a seasoned cast-iron skillet to sear a crusty brown edge on a mixture of roasted sweet potato, sauteed onion and green pepper. We stirred in cubed corn beef – from the deli – then scooped the hash warm into a lightly-greased ramekin.
We gently broke two eggs on top and slid the ramekin under a hot broiler just long enough for the whites to set, about 3 minutes. You could actually hear them blister and spit under the heat. A sprinkle of parsley, chives, sea salt and black pepper finished it off. And then we did. And then we baked another.
Next week we’ll make hash from barbecue leftovers: steak, red onion, Yukon golds and our favorite peppers- poblanos- for a smoky heat. Heat, we’ve decided, is essential to our hash.
What are your must-have ingredients? Also, does food always look better in individual bakers?