January 2, 2012 § Leave a comment
Quiet weekend mornings are the perfect setting for comfort by the plateful. After a quick trip to the farmers market, I had great local ingredients that were just begging to become breakfast. This hash has a simple, yet tasty, sprinkling of earthy rosemary and thyme and is spiked with a bit of salty prosciutto. And to top it off, a fried egg that when cut into, gives you a yolk-y “sauce” that coats the potatoes perfectly. This recipe is plenty for two people. If serving three or four people, add some toasted sourdough and some fresh fruit to round out the meal. Enjoy!
6-7 small red and Yukon Gold potatoes
1/2 yellow onion, chopped
1 clove of garlic, minced
3-4 slices prosciutto, cut into thin strips
2 Tablespoons butter
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
Salt and pepper to taste
Preheat oven to 425 F. Heat butter over medium heat in a cast iron skillet or other deep oven-safe pan. Add onions and saute until soft; 2-3 minutes. Wash and cut the potatoes (no need to peel them) and add to the onions. Add the rosemary, thyme, salt and pepper and stir to combine. Once the potatoes start to brown (3-4 minutes), add the minced garlic and continue to cook for 5 minutes.
After 5 minutes, add the strips of prosciutto and stir. Place the skillet in the oven and bake uncovered for 10 minutes.
During the last few minutes of cooking the potatoes, start pan frying your eggs. Test your potatoes for doneness before pulling them out of the oven.
Serve the fried egg on top of the potatoes.