|Prosciutto Hash with Baby Broccoli and Farm Fresh Egg|
If you're not enjoying breakfast, then you're missing out on one of the greatest pleasures in life. Most chefs that I know, my Top Chef Brother included, relish making breakfast. The tastes of it -- from sweet to savory, often including bacon, butter, and egg yolk, the three best tasting things in the world -- are legendary. Yet it rarely gets the culinary treatment that it deserves.
This morning I stumbled across a fantastic article in the New York Times: "The Humble Plate of Hash Has Nobler Ambitions." Hash is one of my favorite concoctions, and I don't confine it to breakfast. I've been known to cook up all manner of hashes, from meat-driven to veggie-full, and serve them for dinner, topped with fresh fish or pork tenderloin.
La Quercia (check out my article here): Prosciutto Hash with Baby Broccoli and Farm Fresh Egg. The Eckhouses gifted me with two packages of their prosciutto crumbles (available for only $5 on their website). These lovely little packets of porky heaven are great for flavoring soups and stews. I've also since made them into ravioli and risotto.
But one of my favorite uses of the crumbles was this hash that I made in Des Moines with leftover roasted fingerling potatoes (hash is usually made with leftovers), baby broccoli, and La Quercia's prosciutto crumbles. The earthy, hearty, smoky flavors were decadent and comforting, especially wonderful when coated with soft egg yolk, the binder for hash. If you don't have baby broccoli, any type of kale would be a great substitute (and it's in season now!). That's the fun thing about hash -- it invites experimentation. You can't go wrong.
So give breakfast the credit it deserves and delve into this hash! I know I will...
Prosciutto Hash with Baby Broccoli and Farm Fresh Egg
Serves 4 people
Cooking time: 20 minutes
2 cups roasted fingerling potatoes, roughly chopped
1 shallot, peeled and chopped
1 cup baby broccoli, chopped
1/2 cup prosciutto crumbles or chopped prosciutto
4 eggs, cooked sunny side up
2 tablespoons olive oil
salt and pepper
Heat the olive oil in a frying pan or cast iron skillet (my preference) over medium heat. Add the shallot and saute until beginning to caramelize (about 5-7 minutes). Add the potatoes and baby broccoli and cook until the broccoli is tender and the potatoes are beginning to brown.
Stir in the prosciutto crumbles and cook for another few minutes. Season to taste with salt and pepper. Press down on the hash to make sure that the edges crisp and cook for a few more minutes.
To plate, divide the hash onto four plates. Top each plate with an egg and a little fresh cracked pepper. Enjoy!
Source for Ingredients
prosciutto crumbles from La Quercia
local free-range eggs, fingerling potatoes, shallots, and organic baby broccoli from Gateway Market in Des Moines, IA