Supper-time Hash and Eggs
A little truffle salt and it’s good enough to pair with wine…I did!
When this simple recipe gets published, I will be on a 10-day trip to Tuscany. Yes, I’ll be drinking the Super Tuscans, eating everything that is put in front of me and taking photos to share when I return.
But before I left, there was so much to do, especially since I had just returned from a trip PR. It’s times like those when simple suppers fill the bill — and it’s a good way to clean out the refrigerator before leaving for the next trip.
Supper Hash and Eggs
- red onion
- roasted pepper
- grape tomatoes
- crumbled bacon
- salt + pepper (lots)
- Dice all vegetables.
- Brown potatoes in skillet.
- Add cooked bacon and vegetables.
- After a couple of minutes, cover and let steam complete internal cooking.
- Fry eggs and put them on hash.
- Finish with fresh parsley and truffle salt.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!