[ad_1]
[ad_2]
Megan shows us how to make a killer breakfast hash using last night’s leftover boiled potatoes. Great for hangovers, wink wink ;)
Subscribe to Megan’s channel: http://taste.md/1XQc0AR
INGREDIENTS
20 or so whole boiled potatoes, (mini Yukon golds, purple Peruvian, fingerling)
Extra virgin olive oil, for drizzling
2 medium poblano peppers, seeded and sliced into ½ pieces
2 garlic cloves, minced
2 green onions, chopped
Salt and pepper, to taste
½ tsp. red chili flakes
4 eggs
RECIPE
Begin by gently smashing the potatoes with the flat side of a knife. Set aside.
Bring a medium size skillet up to heat over medium high. Drizzle in a little EVOO. Add in the peppers and sauté for 10 minutes or until they soften slightly and begin to brown.
Add in the green onions and garlic, cook for 2 minutes. Season with salt and pepper. Next add in the potatoes with an extra drizzle of EVOO and sprinkling of salt and pepper.
Gently toss together, making sure not to break the potatoes too much. Add in the chile flakes. Keep warm on low.
Now make the eggs. In a small skillet drizzle a little EVOO and bring up to heat on low. Crack in two eggs and cook sunny-side up with a sprinkling of salt and pepper. Do the same with the remaining 2 eggs.
To plate, scoop up some of the hash into a shallow bowl and top with two eggs. Makes two hearty servings. Enjoy!
___
Follow us! We don’t bite…unless you’re made of food ;)
Subscribe to Tastemade | http://taste.md/1QsXIWq
Snapchat Discover | http://taste.md/1P9UuDM
Facebook | http://taste.md/1Zf0Bve
Instagram | http://taste.md/1OaAv4P
More daily programming | http://www.tastemade.com
Watch us behind the scenes at Snapchat | @tastemade