The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular.
It happened on Easter. We were invited over to Greg and Cauleen’s house for brunch where we were presented with a buffet table full of beautiful breakfast casseroles. Needless to say, I’ve been in a strata, quiche-y, cheesy kind of mood ever since. Let’s take a look at this potato quiche.
Herbed Mashed Potatoes, my side dish for Roasted Lamb with Garlic sherry and thyme au jus..
After last weeks monumental failure where my plate of hash browns ended up in the trash, I did what every normal mature adult would do under the duress of failure and started finger pointing. Blaming everything in sight:
- Denver’s high altitude somehow affecting potato chemistry
- My elderly box grater
- My cat who sat on the window sill staring at me during the whole process
- Even though newly purchased, getting a bad batch of Crisco
- And of course any blaming session wouldn’t be complete without including the husband
I had a brief email exchange a few days ago with Larry over at Big Dude’s Eclectic Ramblings about making homemade hash brown potatoes. I blame his sense of disinterest and the inconclusive outcome on the fact that I caught him on a morning he was distracted by the task of tearing his house apart to find horseradish for a Cajun Bloody Mary. Larry, I’d have to admit, I agree with your priorities in this case.
Anyway, it all started with a reference in one of his posts about Waffle House hash browns, which in my humble opinion are are about the best on earth. Then it led to a mutual agreement that it would be great to learn how to make them as good as Waffle House turns out. Wouldn’t it be fun to have hash browns “all the way” (aka scattered, smothered, covered, chunked, diced, topped, peppered and capped) at home?
Most mornings you’ll find oatmeal and fruit or cottage cheese and berries in my breakfast bowl, but when the calendar says Sunday, you can bet I’ll be serving up a fun breakfast.
Saturday at Whole Foods, I briskly walked past a display of asparagus on my way to the meat counter. I quickly hit the brakes and put it into reverse as the asparagus was beautifully thin and delicate. I hadn’t seen asparagus like this since May. I grabbed a bunch and mentally started planning how it would end up on our kitchen table for Sunday breakfast. Here’s what I did.
Fried Chicken, mashed potatoes and gravy with a side of green beans. This is the first meal I ever learned how to prepare.
I know my chicken frying. A third-generation Kansas farm girl, I grew up on my mother’s family recipe for fried chicken. On the farm, my father would kill a chicken, my mother would dress it, cut it up and promptly place it in a large pot of salted water to brine for a coupe of hours. This ended up on our dinner table several times a week during wheat harvest when we had a table full of hired hands helping my father with the farm work. By the way, dinner was the meal served at mid-day, supper was our night-time meal.
I’d be willing to bet that after next weekend, we’ll all have some leftover ham and hard-boiled eggs. This is a great way to use up some Easter leftovers. It only took about 30 minutes from start to finish and made for a fantastic Sunday breakfast.
I found this over at www.inmamaskitchen.com. I put my own spin on the recipe by adding a finely chopped jalapeno, seeded and veins removed, and a sprinkle of cilantro.
If you’re a regular reader, you know that I purchased a large bag of red-skinned, yellow-flesh, Yukon Gold Idaho potatoes a couple of weeks ago at Costco. These things are so good that I’ve been keeping them in the basement in the “wine cellar” with fingers crossed that they won’t lose any of their unique sweet flavor.
They worked great in this hash. Their creamy texture and sweet taste really complimented the salty ham and sweet onion. I love these potatoes and this recipe with the elegant mustard cream sauce is just flat-out delicious!
Ham Hash with Eggs in Mustard Cream Sauce
Recipe by Diane Nemitz, B&B Owner.
•3 tablespoons butter
•3 tablespoons oil
•3 large potatoes, peeled,cooked and cubed (I did not peel the potatoes)
•1/2 lb. ham, chopped
•1 tablespoon finely minced onion
•1 tablespoon butter
•1 tablespoon flour
•1 cup milk
•1 tablespoon Dijon mustard
•4 hard cooked eggs, peeled and sliced
- 1 medium jalapeno, seeded and chopped
- 2 T. chopped cilantro to sprinkle on top
In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir.
When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.
Ham Hash with Mustard Cream Sauce.
It’s What’s For Sunday Breakfast.
One of my New Year’s Resolutions was to actually cook some of those recipes I’ve bookmarked from your blogs. I promised myself that I would incorporate your offerings into my weekly menu and so far I’ve not fallen off the wagon and pretty much stayed the course.
Here’s the latest:
First up is a delicious recipe I found over at Nod and Wink. Slow Scrambled Eggs With Rosemary and Capers. I have to admit, I was a little leery of the flavor combination of rosemary and capers in eggs, but I have to tell you this was delicious. Loved it. You can find the recipe by clicking HERE. I did exactly what George said not to do; I overcooked the eggs a bit. I rushed it at the end by putting a lid on the pan for the final 30 seconds and left the lid on about 30 seconds too long. :-) Even though the texture wasn’t perfect the flavor sure was. I served this on top of English Muffins. This recipe is now in my permanent database. Thank you so much George for posting this on Nod and Wink and my apologies for that photo that doesn’t do your wonderful recipe justice.
I served these eggs with Potatoes O’Brien (also in the photo above). I found this recipe over at Cooking Tip Of The Day. I have been known to buy Oreida Potatoes O’Brien every once in a while and I have no idea why I’ve never made them myself. I didn’t have any green pepper, so used a yellow bell pepper. And of course these are delicious. To view her original post click HERE. Thanks to Linda for this good solid recipe.
And last, but not least, look at this beautiful salad. I found this idea over at Mango and Tomato. Thanks to Olga I was reminded to use up the last of those Hearts of Palm I had in the fridge. This was a delicious and very healthy mid-week lunch for me. I did add a splash of Seasoned Rice Vinegar to the olive oil dressing. You can view the original post and a much prettier photo by clicking HERE. Thanks Olga!
So thank you my friends for these wonderful recipes. They’ve all gone from “bookmarked” to a permanent record in my recipe database.
Hurrah for bloggers!
Potatoes cooked in banana leaves. Steamy and served with melted Ementhaler cheese and onions. A fabulous way to serve potatoes.