People often ask me where my recipe inspiration comes from. More often than not, ideas just pop into my head. I’ll be standing in line at the bank when suddenly ~POOF~ Caramelized Leek Jam hits me like a linebacker. I watch countless hours of Food Network, read the latest Food & Wine magazine in the bathtub each night, and research foodie blogs and trends all day long. So you can imagine that my brain is constantly simmering with a stock pot of ingredients.
But where do all of these ideas really stem from?
My life is a series of wonderful food moments; all of which have inspired the repertoire of recipes I share with you on a weekly basis.
When a bite of something delicious triggers a significant food memory, I call that “Tastes like Childhood.” We all have our very own anthology of food anecdotes. Familiar flavors and aromas from my our past that erupt our senses and remind us of a meal that awakened our soul. For me, it is these unforgettable food memories that motivate new dishes. I draw from the original and use it as a base for creating something new and inspired. And that is truly how my unique recipes are born.
This brunch-time hash is a direct descendant of the two people who have helped to guide my culinary passion for 28 years. My mom is a master of many things, and one of them happens to be sunny side eggs. The rich, nutty smell of butter sizzling in a skillet transports me back to my parents’ kitchen–where I would peek over the white counter-top and watch my mom crack eggs into a bowl. Every step of her technique was flawless. The temperature of the melted butter, the exact moment the eggs slid into the pan, and most importantly–the gentle spatula flip that turned the fragile, intact yolks on their head. The crackle of butter in a pan and the golden stream of runny eggs will always take me back to that memory.
My dad can prepare potatoes in every form. Roasted, shredded, mashed, gratin, baked, twice baked, boiled…
Each one of his potato-inspired dishes is memorable. However, one of his true masterpieces comes in the form of a flat, crispy, golden-brown pancake. This crunchy, pan-seared mix of shredded potatoes and sweet onion is the perfect foundation for other breakfast items. Properly cooking this savory pancake requires olive oil, patience, and just the right amount of seasoning. My dad could make this with his eyes closed, and some early mornings–he probably has.
I have fused together these meaningful breakfast moments and sprinkled them with my very own Fanfare flare.
Full recipe at the bottom.
Turkey and Potato Hash with Baked Runny Eggs
- 2-3 tablespoons Olive Oil
- 2 tablespoons fresh Dill or Oregano
- 2 medium Russet Potatoes, shredded (squeeze excess water out of potatoes over a colander in the sink)
- 1/2 cup diced Sweet Onions
- 1 medium Shallot, diced
- 1 small clove minced Garlic
- Pinch of Dried Red Pepper Flakes
- 2 cups diced roasted turkey breast (or other lean protein like chicken)
- 2 tablespoons Chives or thinly sliced Scallions for garnish
- 4 large eggs
- Salt and Pepper
Preheat oven to 375. In a large oven-proof skillet, heat 2 tablespoons oil over moderately-high heat. Add the shallots, onion, and garlic. Season with salt and pepper and a pinch of red pepper flakes. Cook, stirring, until softened and very fragrant, 3 to 5 minutes. Add the potatoes, turkey, herbs, salt and pepper. Stirring occasionally, cook until the potatoes begin to brown, about 6 to 8 minutes longer. Turn the heat to medium and, using a spatula, press the mixture down and shape into a large pancake. Let this cook untouched for 4-5 minutes. Once the bottom is golden brown, drizzle the remaining tablespoon of olive oil over the top and flip entire pancake. If you can’t flip the entire thing at once–turn it over as best you can with the spatula and then mold it back together. Let this side brown for 4-5 minutes and remove from heat.
Crack the eggs into a bowl. Using your spatula, create 4 evenly spaced wells in the potato mixture. Carefully slide each egg into the individual holes. Season the whole dish with one more sprinkle of salt and pepper. Transfer the skillet to the oven and bake until the eggs whites are cooked and the yolks are runny–about 4-5 minutes.
Divide the hash equally between 4 plates and garnish with chopped chives or thinly sliced scallions.