Improvised egg and potato hash

It occurred to me tonight that I’ve got a number of things in the fridge that are on their last legs, and I should probably do something about that. I’ve got a potato that really should be eaten soon, some turkey bacon that’s probably only got a week left, ditto some eggs, half an onion that I should really eat before it’s been cut too long, and so on. I hunted around my favourite cooking site (SuperCook), looking at this and that, until I came upon a recipe for chicken and egg hash, which I decided to use as a rough base for tonight’s meal.

I used 4 strips of turkey bacon instead of regular bacon, which meant there wasn’t as much grease in the pan after they were done. I took it out of the pan and added some olive oil to brown the half an onion and 2 cloves of garlic. (I like garlic. Sue me.) These cooked very, very quickly, probably in less than a minute. I didn’t have any cooked chicken, so I added only my one large potato (cut into small cubes), stirred everything around, and covered the pan. In about ten minutes, the potato was soft, and I added a half-cup each of frozen peas and frozen corn, along with a little salt and pepper. I’d planned to add some parsley (I’ve got a bunch of frozen parsley in the freezer), but just plain forgot. I mixed it all together, made two “wells” in the hash, and cracked in two eggs. Then on with the cover again for about 10 minutes to ensure that the yolks had completely set. (I don’t like the texture of runny yolks at all.) I spooned some into a bowl along with one of the eggs and sprinkled about a third of the turkey bacon on top. It turned out I was only hungry enough to eat half, and I’m not sure how well the other cooked egg will keep, but I’m sure it’ll be okay until tomorrow.

If I had to do it again, I would probably just crack the eggs into a bowl, stir them up a bit, and pour them over everything to get a bit of coating and thickness. Having it as a whole egg in my bowl was a bit awkward. I’d also just cook the bacon in the microwave and cook everything else in the pan with olive oil. I might try to add some seasonings as well, beyond just the salt and pepper.

In the end, it tasted okay. It was simple, very potato-y, but filling. I think it’s more a winter meal than a summer meal, though. I can see this being very nice on a brisk autumn day when you want something warm and filling in your tummy.

At least the kitchen didn’t blow up. Sorry to disappoint anyone who was looking for excitement in this adventures in cooking post. Maybe next time. *grin*


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