
Don’t know why I have never made this before- it is AMAZING!!!!
I think I’ve mentioned before that I used to not be a fan of eggs. I still don’t love eggs, but recently have started liking them more and more. Maybe it’s because I watch lots of cooking shows that show a runny egg being sliced open on top of a dish, or maybe it’s since Facon came out and Hubs started frying eggs in it and I just had to give it a try- whatever the reason- I’ve really started to like eggs!
When I showed Hubs the picture of this in the cookbook, he simply answered “YES!” So I got to work. I wouldn’t recommend making this dish when you need to get the meal on the table fast. This dish took about 40 minutes to prep and cook. When I come home from work the last thing I want to do is peel and dice potatoes, and then stand sautéing at the stove. Don’t get me wrong, the dish was great and I will surely make it again, just not after a whole day of work.
I used Jacks Bratwurst, and left out the green pepper (I don’t like green pepper). I overcooked the eggs a little (out of fear of undercooking them), but Hubs said it worked to our benefit, since the kids probably wouldn’t have eaten it as eagerly if there was runny egg all over. Maybe they will become egg people later in life- like their Mommy.
Even though this hash is a meal by itself – I “made it a meal” with a side of crunchy coleslaw for a great way to cut the richness and add a little texture. Next time I make this, I will try not to overcook the eggs and will cut in another potato, we needed to stretch the dish a little more since it was just THAT good!
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