Yeah... I'm talkin' to you. You squirrelly little virus in my throat/nasal passage. This is not cool.
No one invited you here, and you are certainly not welcome to stay. So... get your stuff and go.
Mmmkay? Yeah. Thanks. BUH BYE.
(I'm annoyed that I'm getting sick... can you tell?)
Potato and Onion Breakfast Hash
Inspired by Joy the Baker
4 medium red potatoes, cut into bite sized chunks
Olive Oil (I used chipotle-flavored olive oil for the potatoes, and regular for the rest)
Salt and Pepper
1 medium red onion
1/2 pint baby bella mushrooms
3 cloves garlic, finely minced
1/4 lb veggie crumbles, cooked
1 tablespoon rosemary, finely minced
eggs, fried (one per person is good, but two might be even better!)
*preheat the oven to 400 degrees and prep a rimmed baking sheet with parchment paper)
1. Place the potato chunks on the prepped rimmed baking sheet. Drizzle about two tablespoons of the flavored olive oil over the potatoes, and then salt and pepper them. Roast for about 25-30 minutes, or until they are fork-tender. Remove from the oven and set aside.
2. Meanwhile, in a large sautee pan over medium heat, warm up 2 tablespoons regular olive oil. Add the onions and mushrooms and sautee until caramelized, about 6 minutes. Add the cooked veggie crumbles and garlic and cook for 1 minute more. Remove from heat and place in a bowl, setting this aside for a moment.
3. Once your potatoes are done, place them in the same pan the onion and mushrooms were in, and bring back to medium heat. Pan fry until the potatoes become crispy on the outside, about 5 minutes or so. Add the onion, mushroom, and veggie crumbles to the mixture, folding to combine. Add in the rosemary, stir, and place hash into a serving bowl. Return the pan to medium heat and wipe out with a paper towel.
4. Using the same pan one last time, drizzle in 1 tablespoon olive oil and fry your eggs the way you like them. Once done, top the hash with the fried eggs and serve immediately. Best eaten with a side of Airborne.