Sunday, October 12, 2008

Breakfast Hash With Fried Eggs and Basil Oil

The basil oil I mentioned on Friday was used in Saturday morning’s breakfast. I’ve been reading the October issue of Saveur, which is all about breakfast, and I was inspired to cook up a hash and top it with fried eggs. This dish doesn’t appear in the magazine, but all the breakfasts mentioned had me craving a big morning meal. Thinking about a hash, I wanted to create something with a varied mix of vegetables and not just a potato dish.

Fennel and orange bell pepper were diced small and added to the potato and onion. I left the hash to cook over medium heat for about 20 minutes until it was very tender. The fennel, potato, onion, and pepper all took on a similar texture and the flavors were well-melded. I used a generous amount of Aleppo pepper which brought some good heat to the dish and balance to the sweetness of the onion and fennel. At the end of the cooking time, a big handful of chopped parsley brightened it all. The hash was served with a fried egg on top, a drizzling of basil oil, and some fennel fronds.

The basil oil was fresh-tasting as it enlivened the other items on the plate. The fennel was an especially good part of the hash, and it mingled very cordially with the basil flavor. I believe this is how the meal came together:

1 T butter
1 T extra virgin olive oil
1 t (or to taste) Aleppo pepper
1/4 cup red onion, minced
2 small, red potatoes, unpeeled and diced
1 fennel bulb, diced
1/2 orange bell pepper (or whatever color of bell pepper is in your refrigerator), diced
1 big handful parsley leaves, chopped
salt and black pepper to taste
fried eggs
basil oil
fennel fronds

-melt butter with olive oil in a large saute pan over medium heat
-add aleppo pepper, onion, and potatoes, stir to combine, and allow to cook, stirring occasionally while dicing fennel and bell pepper
-add fennel and bell pepper, continue cooking while stirring occasionally for about 20 minutes, season to taste with salt and black pepper
-stir in parsley just before serving
-fry eggs as you prefer and place on top of hash, drizzle with basil oil, sprinkle on fennel fronds
-sit down to a delicious, big breakfast


  1. oooh la la, great use for that basil oil! i was curious as to how you would use it, and this is perfect! i love a good hash, and this definitely qualifies. :)

  2. What a great way to use the oil! It makes the dish tastier and prettier at the same time ^_^

  3. Thanks! This dish was definitely not photogenic. There was no color left in the hash after the cooking time, but it was tasty and tender!

  4. That looks like a nice breakfast. I like the use of the basil oil.

  5. I LOVE hash. Grew up on the canned stuff as a kid. And back then, it was mighty satisfying. Now, I can't resist a brunch place that makes its own from scratch. What a way to greet the morning!

  6. ohhhh. if i wasn't feeling so fat from dinner last night i may ask my husband to cook this up for me right now for breakfast. damn i'm hungry!

  7. Thanks everyone. At least the fennel replaces some of the starchy potato, so it's not as filling as a hash could be!

  8. Looks really good! I've been making versions of this ever since I started cooking, it was my first bachelor meal. Up north we call it skillet.

    Lots of good looking food here, keep it up!


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