Towards the end of the week, our fridge is usually filled with no so full portions of various ingredients used the previous weekend through out the work week. Last night, I decided would be a throw together kind of meal, using simply what I had on hand, throwing away the task of grocery shopping for components to make dinner. A great way to use up odds and ends left over ingredients is to make my Spicy Tomato Hash. Buttery crisp potatoes, spiced with red pepper flakes and thyme, are bulked up with the addition of sliced baby bella mushrooms and sweet peppers, that are brightened by the bursts of fresh tomatoes scattered through out, then topped off with a lightly fried egg. Now, putting this hash together is probably one of the simplest in that I do everything is one pan, even at times eating out of the same pan it was cooked in to avoid dirtying dishes… I know very lazy of me.
For this version, I used the following ingredients;
a handful each of baby bella mushrooms, sweet peppers, and cherry tomatoes
1 potato, rinsed, skin left on
1 free range organic egg
about ½ tsp each of dried thyme and red pepper flakes
salt and freshly ground pepper
Anytime I am cooking home-style potatoes I like using cast iron, the regulation of heat allows the potatoes to cook evenly and crisp up perfectly. So, in a cast iron skillet, melt a little butter with olive oil (or grapeseed or vegetable or...) on medium heat. For the potatoes, use whatever kind you like best or already have on hand, in this case I am using russets, rinse the potatoes thoroughly and slice into quarters lengthwise, then cut each into quarters and chop into ¼ inch pieces, add to the pan, season with the thyme, salt and pepper and toss to coat evenly in the butter and oil. Allow the potatoes to fry until golden and tender partially covering the pan if necessary, they should take about 10 minutes to cook through. Next, clean the mushrooms, removing the stems if tough and thinly slice, do the same with the sweet peppers removing any seeds, then toss them into the pan with the potatoes and cook until tender, about 5 minutes. At this point, I added the red pepper flakes. Last, throw in the cherry tomatoes and sauté just until the skins start to blister. Pour the hash onto a plate to cook slightly. In the same pan, crack your egg(s) and gently fry just until the egg white has set, flip once then immediately turn out over the hash. Serve immediately.