COUNTRY HASH
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chefs days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.
Provided by Susan Feniger
Categories Egg Onion Potato Brunch Dinner Brisket Bell Pepper Rutabaga Chile Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
- Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
- Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
- Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
- Preheat oven to 250°F with rack in middle.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
- Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.
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Zeptro
[email protected]This was a great recipe! I would definitely recommend it to others.
Hhh Tggh
[email protected]This recipe was a bit too salty for my taste. I think I'll use less salt next time.
Ihopeuhavegoodday Ihopeuhavegoodday
[email protected]This was a great recipe for a lazy Sunday morning breakfast. It was easy to make and it tasted delicious.
Maryan Cali
[email protected]This recipe was easy to make and it turned out great! I will definitely be making it again.
Laura Flaherty
[email protected]This was a delicious and hearty breakfast. I especially loved the crispy potatoes.
Ja nie
[email protected]This recipe was a bit too greasy for my taste. I think I'll drain the sausage more thoroughly next time.
ashraful Kobir
[email protected]This was a great recipe for a quick and easy breakfast. I made it with some leftover ham and it was delicious.
MR_SADIK
[email protected]I'm not a huge fan of country hash, but this recipe was surprisingly good. The potatoes were crispy and the sausage was well-seasoned.
Sherry Rampersad
[email protected]This recipe was easy to follow and the end result was delicious! The hash was flavorful and the eggs were cooked perfectly.
Mark Winter
[email protected]This was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Malik Shahzaib Ali
[email protected]I've made this recipe several times now, and it's always a hit with my family. It's a great way to get a hearty breakfast on the table quickly and easily.
Mahin Ff
[email protected]Yum! This was a great way to use up leftover potatoes and sausage. I also added some chopped bell pepper and onion, which gave it a nice crunch.
bsumking107
[email protected]This country hash recipe is a total winner! It's got all the classic flavors of a hearty breakfast, with the added bonus of being super easy to make. I especially loved the crispy potatoes and the flavorful sausage.