Thoughts For Food

Insights into the Mind of a Culinary School Student

Recipe: Double Feature!


That is correct! To apologize for the LUDICROUS idle time on this blog, I am dishing out (no pun intended) TWO recipes to share with you! So enjoy!

This first recipe comes from my girlfriend who lovingly made this for Sunday Brunch while I was visiting her last weekend. It was some of the most delicious Hash that I ever ate and I will be using this recipe for a LONG time.

Sunday Hash:

Ingredients

  • 6 small Yukon Gold Potatoes or 2 large Russet Potatoes
  • 1/2 of a large onion
  • 1 – 1  1/2 cup of ham (this is a perfect time to clean out leftovers from the fridge)
  • 1  1/4 Teaspoons of the following seasonings:
  • Season salt
  • Garlic Powder
  • Cayenne Pepper
  • Thyme
  • Salt and Pepper to taste
  • 1 Teaspoon each of butter and olive oil

Hardware

  • Large non-stick frying pan
  • Silicone Spatula
  1. Peel and dice/shred potatoes.
  2. Dice half of the onion.
  3. Heat pan with butter and oil inside until butter melts.
  4. Add potatoes first and season with salt and pepper.
  5. Cook until soft.
  6. Add onions and season with rest of seasonings.
  7. Cook until onions are translucent. NOTE: if the pan gets too dry, you can add some more butter to counteract that.
  8. Shred ham and add to the pan.
  9. Continue cooking for another 4 – 5 minutes.
  10. Serve while hot

The second recipe is very basic, yet very versatile. It’s a classic scrambled egg recipe with a twist. Scrambled eggs can be modified any number of ways, but here’s one of my favorite:

Herb Eggs:

Ingredients

  • 3 Large Eggs
  • 1Tablespoon of milk
  • 1/2 teaspoon each of thyme and oregano
  • 1 teaspoon of butter
  • Salt and Pepper

Hardware

  • Balloon whisk
  • Large frying pan
  • Silicone Spatula
  • Mixing bowl
  1. Beat eggs, herbs, salt, pepper and milk in bowl.
  2. Melt butter in frying pan with heat set to med-high.
  3. Add eggs and swirl around pan. Keep the pan and your spatula moving and remember to scrape down the sides if any get stuck up there. The more you move, the fluffier the final product will be. Keep an eye on the eggs at all times. To quote Alton Brown: “If they look done in the pan, they’ll be over-done by the time they hit the table.”
  4. Plate up and serve.

I hope you’ve enjoyed these two recipes and I hope you give them a try. These recipes are perfect for any time of the day (yes, even dinner). Happy eating!

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Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

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