Friday, December 18, 2009

Perfect Cubed Hash

Sometimes the recipe might need to come with a story or with some thoughts or even with a review, but in this case I just offer the recipe because it is so good - it does not need anything else. You get the point.
This is by far one of my favorite recipes that I often go to.
I prefer Idaho potatoes for this cubed hash or even Yukon Gold, but if you do not have those varieties just use what you have on hand.
Reserve 30 minutes or so for cooking if you decide to cook this for either breakfast or lunch.

2 medium size potatoes

1/4 TBSP oil for frying
2 dashes of hamburger seasoning
1 egg
1 handful of grated cheese (I used Mild Cheddar)

Pull out your small non stick skillet, pour the oil in it and look for a fitting lid.

Peel your potatoes

and cube them,

making sure the cubes aren't neither too big, nor too small - maybe 1/2 inch.

Rinse them well and drain while the oil is heating over medium heat.
Place the potatoes in the skillet, sprinkle the seasonings and cover with the lid.

Let cook undisturbed for 7-8 minutes, then stir gently....and sprinkle a bit more seasoning.

Here is a close-up of the light browning they display after the first round.

Place the lid back on and let cook for 6-8 minutes more.
Here is how they look towards the end, after those minutes pass.
Remember that the heat needs to be medium.
Now is the moment to take out the egg, crack it and place on top of the potatoes after you have stirred them gently for a second time.

Again, cover and let cook for 3 to 4 minutes until the egg is done.

I like my egg to be hard, not at all runny.

Plate and if you wish, top with cheese.

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