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


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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


    Canadian Bacon Hash with Poached Eggs

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

    Canadian Bacon Hash with Poached Eggs Empty Canadian Bacon Hash with Poached Eggs

    Post by Lobo Sat 27 Feb 2016, 10:54 pm

    Canadian Bacon Hash with Poached Eggs Img49l
    Canadian Bacon Hash with Poached Eggs
    Canadian Bacon Hash with Poached Eggs Translucent
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    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 4
    Canadian bacon makes for a lean and flavorful hash. To save time in the morning, boil the potatoes the night before. If poaching eggs seems too complicated, you can top the hash with fried eggs.






    • 26

    Ingredients:


    • 3 red potatoes, about 1 lb. total
    • 2 Tbs. unsalted butter
    • 2 Tbs. vegetable oil
    • 1/2 lb. sliced Canadian bacon, cut into 1-inch pieces
    • 4 green onions, including tender green portions, thinly sliced
    • 3 celery stalks, thinly sliced
    • 1 red or green bell pepper, seeded and diced
    • 1/2 tsp. dried thyme
    • Salt and freshly ground pepper, to taste
    • Vinegar as needed
    • 4 eggs

    Canadian Bacon Hash with Poached Eggs Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Alain Jaume Haut de Brun, Côtes du Rhône from our Wine Club.

    Directions:

    Place the potatoes in a saucepan and add cold water to cover. Cover the pan and bring to a boil over high heat. Uncover and cook until the potatoes are just tender when pierced, about 20 minutes. Drain the potatoes and let cool. Peel and cut into 1-inch pieces; set aside.

    In a large fry pan over medium-high heat, melt the butter in the oil. Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes. Add the green onions, celery, bell pepper and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes. Add the potatoes and cook, stirring often, until the potatoes are heated through, about 4 minutes (longer if potatoes were refrigerated). Season with salt and pepper.

    Meanwhile, fill a sauté pan three-fourths full of water; add several drops of vinegar and bring to a boil. Reduce the heat to a bare simmer. Crack each egg into a small bowl or cup, then slide carefully into the simmering water. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4 to 6 minutes, depending on your taste. Spoon the hash onto individual plates and top each serving with a poached egg.
    Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).
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