Tag: eggs

Pork and Potato Hash

It can be hard to find balance, can’t it? Between work and a social life and “me” time and “we” time with the ones we love most, it can be so easy to let things slide, get off track and find yourself blinking into the mirror, over tired, underwhelmed and just plain blah. I know for me, protein is key to success. If my morning is full of protein (and caffeine) I am good to go. This hash is hearty and flavorful and will keep you cruising well into the afternoon. A good dose of greens doesn’t hurt either!

 

Pork and Potato Hash

serves 4  hungry people

olive oil

1 lb ground pork

2 Tbsp cumin

pinch of nutmeg

1/2 tsp salt

1/2 tsp black pepper

1 large white onion, halved and sliced thinly

3 cloves of garlic, minced or grated

2 cups potato cut in 1 inch cubes (about 12 baby potatoes, quartered)

1 Tbsp of flour

1/2 Cup cherry tomatoes, halved (or one large tomato, diced)

4 (packed) Cups chopped spinach or kale leaves

green onion for garnish

poached egg(s) – optional

 

In a heavy bottomed pan, brown the ground pork well  in a splash of olive oil over medium heat. Depending on the width of your pan you may want to brown it in two batches to ensure you do not crowd the pan and steam the meat as it cooks – your aim here is deep, dark browning with lots of crispy bits. Once the pork is browned, add the cumin, nutmeg, salt and pepper, onions and garlic and stir frequently until they are fragrant and softened. Sprinkle on flour as you stir. This will make the mixture dry and somewhat sandy, add a 1/2 C of water, add potatoes and cover. Cook, covered, about 10 minutes, or until the potatoes are tender. Uncover and add the tomatoes and spinach, toss until the spinach wilts and the tomatoes are heated through and oozing their juice. Top with a poached  egg and thinly sliced green onions.

Soft Boiled Eggs with Asparagus

Have I mentioned that I love spring?

I also love brunch so I really love that this brunch-y treat is all about the perfect simplicity and clear, bright flavours of spring. Plus, it’s fun to eat.

Begin with a perfectly poached egg (see below for the how-to) and the season’s most beloved vegetable: asparagus.

No need for a vertical steamer or a heavy Hollandaise, nor do you need to select the coveted ‘pencil thin’ stalks only. I love the fatter stalks; they become creamy and succulent when cooked. You will, however, want to prevent your asparagus from feeling like a woody branch in your mouth by delicately snapping the stalks at their natural breaking point (usually an inch or two above where your green-grocer has trimmed them).

To soft boil an egg:

Using a small sauce pan, add as much water as it will take to cover your egg(s). Remove egg and bring the water to a boil. Add egg(s) carefully and simmer for 5 minutes, adding 1 minute for every the 5th egg and each additional egg.

Retrieve the eggs from the water with a spoon. Set upright in egg cup (or other small vessel) and crack the top with a spoon. Peel away the shell and scoop out the egg.

Dip in toast strips (“soldiers”) or steamed asparagus.