Growing up, my mother always told me, "The best way to a man's heart is through his stomach." I never realized how much she was right until I got married. Whether it's healthy, nutritious dinners or late night adventures to Baskin Robins (no matter how healthy we eat, we will always make room for ice cream), I know that if my husband's tummy is happy, he's happy. I do love making my husband happy when it comes to food, so I'm using my creative side for meals these days. I came up with this dish one morning and man, am I glad I did because it's delicious!
I will tell you now... this dish was SUPER simple to make and took very little time! I like to start by heating a large skillet to med-high. While that warms up, I move on to food prep! I chopped my potatoes and yam (or just potatoes if that's how you roll) into small cubes. I also chopped my onion (I used a red onion for color but a sweet yellow onion also works great), garlic, tomato and green onions. Recipes seem to flow much better when everything is prepared and ready to go!
By now, my skillet was nice and hot, so I threw in the potato and yam. I love to season any potato hash with Johnny's seasoning salt- it's a staple in our household. Perfect on anything, really! After about 10 minutes, I added in onion and garlic. I promise you, your kitchen will smell heavenly at this point. Is it just me or does the combination of garlic and onion smell absolutely amazing?! I continued to cook the potatoes until they were tender and diced onion was caramelized.
At this point, I took everything out of the pan and put it into a bowl and covered it with foil to keep it hot. Then, I dropped a tablespoon of butter into the same skillet. I like to use butter when frying eggs for two reasons: flavor and "flipability". I am not a professional at flipping eggs so using butter is a must, not to mention the great flavor that comes with it. Alright, enough about butter. I chose fried eggs (cooked over medium) for this dish because I love a runny yolk on my potatoes! I cooked the eggs about 2-3 minutes on either side. Might I add that these were eggs fresh from the roost that morning? How does it get better than that!?
Next, we move on to plating. I laid the fried eggs on top of their beds of potato hash and added toppings! You could put just about anything on this dish in regards to toppings, but this is what we had in our kitchen. I topped our brunch dish with diced tomato, a perfectly ripe avocado, feta cheese, and green onion from our indoor garden! You could also add salsa, corn, sauteed bell peppers, or even jalapeño for spice!
For us, I try to create dishes that have a lot of color. It's not only fun, but it also helps us get the fruits and veggies we need everyday!
(makes two servings)
1/2 russet potato
2 cloves garlic
1/4 red onion
2 Tb avocado oil
1 Tb butter
1 Roma tomato (diced)
1/2 avocado (diced)
Boy, do I love cooking for anyone, but mostly, my husband. Food always brings people together and I have found that it's one way I love to serve the people I love! If you try this dish, let me know how it goes and how you added your own spin to your brunch! I hope you find time to spoil your loved ones, even with something as simple as brunch.