Ms. Vee’s Sun-dried Tomato Potato Hash




Description:
This elegantly simple dish is one of the most popular at the Beazley House.

Ingredients:
1-2 jumbo eggs per person
1 red potato per person, medium dice
1/2 Tbsp. sun-dried tomato, chopped
1 tsp. extra-virgin olive oil
1 tsp. butter
pinch of Mrs. Dash Garlic & Herbs seasoning
salt & freshly cracked pepper, to taste
pinch of onion powder
dried basil
1-2 Tbsp. crumbled feta
1 tsp. fresh parsley, minced (optional)
2-4 slices of good bacon

Directions:
Prepare bacon using your favorite method. At the Beazley House, we prepare our thick cut bacon by baking! Yep, in a 400� degrees oven on a foil-lined pan, it’s ready in 20-30 minutes, depending on how crispy you like it.

Heat a 10-inch sauté pan over medium-low heat and add olive oil, one turn of the pan, and a pat of butter. Once the butter is melted & bubbly, add the cubed potato and onion. Sprinkle liberally with seasonings and a pinch of salt. Allow to sauté, turning every 5 minutes, until the potatoes are cooked through �" about 15-20 minutes.

While the potatoes are cooking, prepare your poached eggs to your liking. About 3 minutes for soft yolks, up to 5 minutes for firm yolks.

When the potatoes are nearly cooked through, toss in the chopped sun-dried tomato, tossing to combine. Veggies are done when a potato is easily pierced with a fork.

Plate your vegetables in a nice ramekin or decorative plate. Nestle your poached eggs on top. Sprinkle with crumbled feta and fresh minced parsley (optional). Serve immediately with a hot mug of Beazley House Blend coffee and your crispy bacon, fresh out of the oven.

ENJOY!!


Recipe Summary:
Yield: 1-2
Prep Time: 10mins.
Cook Time: 30-45mins.


Other recipes by The Beazley House B&B Inn:
Sweetheart Chocolate Decadence Cake
Pineapple Medley Coffee Cake
Mrs. Beazley's Raisin Bran Muffins
Mandarin Orange Cranberry Bread
Mrs. Beazley's Famous Chocolate Chip Cookies
Tomato Basil Frittata
Chile Cheese Strata


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