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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Breakfast Hash with Fried Eggs and Chive Sour Cream

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Breakfast Hash with Fried Eggs and Chive Sour Cream Empty Breakfast Hash with Fried Eggs and Chive Sour Cream

    Post by Lobo Thu 25 Feb 2016, 10:56 pm

    Breakfast Hash with Fried Eggs and Chive Sour Cream Img7l
    Breakfast Hash with Fried Eggs and Chive Sour Cream
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 4
    A hearty hash made from a mixture of Yukon Gold and sweet potatoes is a warming accompaniment for eggs on a chilly morning. In the spring, serve the hash and eggs with a lightly dressed salad of seasonal greens and thinly shaved asparagus for an elegant brunch.






    • 14

    Ingredients:


    • 1/2 cup (4 oz./125 g) sour cream
    • 2 Tbs. chopped fresh chives
    • Kosher salt and freshly ground pepper
    • 1 Yukon Gold potato, peeled
    • 1 sweet potato, peeled
    • 1/2 yellow onion
    • 2 green onions, white and light green portions
    • 5 eggs
    • 2 Tbs. olive oil

    Directions:

    In a small bowl, stir together the sour cream, chives and 1/2 tsp. pepper. Set aside.

    In a food processor, combine the potato, sweet potato, yellow and green onions, 1 tsp. salt and 1/2 tsp. pepper. Process until finely chopped and combined but not pureed, about 30 seconds. Transfer the mixture to a bowl and stir in 1 of the eggs until well blended.

    In a nonstick fry pan over medium-high heat, warm the olive oil. In batches as necessary, add 1/2 cup of the hash mixture to the pan and flatten with a spatula. Cook until the hash is golden-brown on the bottom, 4 to 5 minutes. Flip and cooked until the second side is golden-brown, 4 to 5 minutes more. Keep warm.

    Wipe out the pan and reduce the heat to medium. In the same pan, fry the remaining 4 eggs until done to your liking. Season with salt and pepper.

    Divide the hash among 4 plates and top each serving with a fried egg. Serve with the chive sour cream alongside.

    Williams-Sonoma Test Kitchen
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