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FeedApr 10, 2012 08:30 AM WV Food
WV LIVING shares their favorite foods
Eggs on Hash
Photographed by Stephanie Vannatter
Making a dinner menu every week is an easy way to add variety to your meals. It also makes grocery shopping a breeze. Before I made menus I would end up eating some form of chicken and vegetables most nights of the week. My menu was getting pretty stale. Then, along came Pinterest. With a place to easily compile all of the recipes I see that grab my attention I had no excuse to not spice up my weekly menu.
This week the menu is looking mostly like breakfast for dinner. I found some great recipes including, Eggs on Hash. It’s a quick easy recipe with minimal clean up—perfect for a busy evening. I was most looking forward to the eggs in this dish. There aren’t many foods that I love more than a dippy egg. Sadly, the eggs were cooked a little too long and there was no runny center. It was still good though. I will definitely be making this dish again.
Eggs on Hash
2 large white potatoes, cut into ½-inch pieces
Salt and pepper
3 tablespoons olive oil
¼ cup yellow onion, diced small
1 cup chopped parsley
2 tablespoons red, yellow, or green bell pepper, diced small
¼ cup tomato, seeded and diced small
3 large eggs
In a large heavy skillet, on medium heat, add the oil, onion, and potato, season with salt and pepper, cover and let cook until softened, about 5 minutes. Uncover and let cook until potatoes are golden, for 5 minutes more. Add the parsley, tomato, and bell pepper, cook 2 minutes. Make wells in potato mixture. Crack eggs into each well, reduce the heat to low, cover and cook until all eggs set, about 6 minutes.
