Food

Organic Southwest hash with baked eggs

August 13, 2015

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After work on Friday, I try to make a trip to Revival Market in the Houston Heights to gather the ingredients I need for the weekend. I started going to this local market that sources from farms in the local region when they first opened. They’ve evolved since I’ve been going, but I can still count on getting fresh eggs, butter, potatoes, house made coppa and chicharrón.

This blog post is a step by step tutorial on making my Southwest hash with baked eggs from scratch. I typically eyeball my ingredients (I suck at baking), so I tried my best to be as detailed as possible. The veggies I use are different every weekend depending on what I have left on hand. I created this recipe the ideal way I would make it if I had everything I needed.

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**Full recipe card at the bottom**

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(Fresh ingredients from Revival Market and Sprouts)

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(Potato ricer and food processor)

  • Tip- if you don’t have a food processor, you can roll up your sleeves and use a hand held shredder

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(Scrub the potato, and cut into three pieces to fit into shredder opening)

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(Transfer to a colander and rinse with cold water)

  • Tip- rinsing with cold water removes extra starch to make the potatoes crispy)

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(Take a handful at a time and squeeze out excess water)

  • Tip- dry the potatoes on a paper towel for easy clean-up. Make sure to pat dry in small amounts

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(Shredded, rinsed, dried and ready to cook!)

  • Tip- leaving the skin on adds extra nutrients and cuts out the peeling step. If you don’t like the skin, just peel before shredding

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(Saute and brown the chopped veggies. Cook the garlic last to prevent burning)

  • Tip- if you are not a fan of spice, remove the seeds and rib of jalapeno/serrano, or omit all together

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(Once the veggies are browned, add the potatoes)

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(Fold in the potatoes and let the bottom crisp up before stirring. Repeat until cooked)

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(Add the kale and spinach last)

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(Distribute evenly into four ramekin servings. Crack two farm raised eggs on top. Bake for 12-14 minutes at 400 degrees)

  • Tip- the time you bake depends on how runny you like the eggs.

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(Garnish with green onions and fresh chicharrón from Revival market)

  • Tip– be creative with your garnishes. We like chicharrón because it gives it a nice crunch.
  • Tip- We eat ours with a side of house-made coppa from Revival, but bacon, prosciutto, sausage or anything else you like would also work.

Recipe 2

Enjoy!

Salena

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3 Comments

  • Reply Will August 15, 2015 at 8:49 AM

    Not a fan of food, but this looks tasty! Where is this lady traveling next, wow! I need a vacay.

  • Reply JLA August 19, 2015 at 11:29 PM

    That looks amazing.
    What theme are you using? I just spent 8 hours going through them & my head wants to implode

    • Reply Swang August 20, 2015 at 10:56 AM

      Thanks for your feedback! I am using a theme created by Hemlock 🙂

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