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RECIPE: Vegetable breakfast hash

Recipe from Betty Danger’s Country Club

For sauce:

2 tbsp Butter

12 oz heavy cream

1/4 cup scallions

pinch of salt

8 oz cheddar cheese 

Procedure

Melt butter, add scallions and salt  in a heavy bottom pan.

Whisk in cream to warm.

 Whisk in the cheese until smooth.

Remove from heat

2 tbsp Butter

2 eggs sunny side up

1/3 cup Hash Sauce 

1 ea large russet potatoes, fried

1 cup brussels sautéed

1/2 cup Onion & Pepper julienne 

1 ea biscuit (pillsbury or from scratch)

Procedure

First you will need to cut

all of your potatoes and Brussel sprouts to your preference.

In a sauté pan, over medium.

Heat, add your butter until melted. Add potatoes, Brussel sprouts, peppers, and onions. Season with Salt and pepper to taste. Fry for about 5 to 10 minutes, until potatoes are golden on the edges and veggies are tender.

Cook your eggs to your desired temperature and technique.

In a separate pan heat your  hash sauce.

To plate, add potato mixture, to bottom of a large bowl or plate. Top it with your Hash Sauce.   

Garnish the top with your eggs and your biscuit on the side.

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