Brunch. The dine-in restaurant occasion I miss most during this pandemic.
I’m not really thinking of those all-you-can-eat grand buffets (although that sounds decadently delightful). Rather, those leisurely outings with good friends that involve waitstaff, luxurious food and a way-early-for-me cocktail or two.
These days, working at home means the couch often doubles as desk. The cocktail hour creeps into consciousness at dusk. The snack drawer beckons all day.
This January, I declare time to cook our own restaurant-worthy brunch dish. Eggs covered in a creamy sauce, bacon-y potatoes, makes no matter to the cook when you enjoy them — Sunday morning, Tuesday evening or Friday lunch.
Bacon and potatoes are a match made in heaven — especially when indulging in breakfast-for-dinner. The hash that follows can be served in individual skillets topped with an egg — reminiscent of pancake house skillet meals. To save time, substitute 4 or 5 cups thawed, shredded frozen potatoes or hash browns. You can opt to pan fry the eggs if poached eggs are not your thing.
BACON AND POTATO SKILLET WITH POACHED EGGS AND LEMON THYME MAYONNAISE
4 to 5 medium yellow potatoes, about 1 1/2 lbs., scrubbed
Salt
1 T. butter
2 or 3 thick slabs bacon, finely chopped (3 oz.)
1 small onion, finely chopped (4 oz.)
1/2 golden delicious or 1 small tart apple, peeled, cored, finely chopped
3 green onions, thinly sliced
1/2 t. dried thyme leaves or 1 t. minced fresh thyme leaves
1/2 t. freshly ground black pepper
4 large eggs
1 T. white distilled vinegar
For the lemon thyme mayonnaise:
1/2 c. mayonnaise
2 t. fresh lemon juice
1/4 t. dried thyme leaves or 1/2 t. minced fresh thyme leaves
Several dashes red pepper hot sauce, plus more for serving
Sliced green onions, parsley sprigs
Put whole potatoes and 1/2 teaspoon salt into a large saucepan. Add water to cover them by 1 inch. Heat to a boil and cook, partly covered, until potatoes are not quite fork-tender in the center, about 10 minutes. Drain. Let potatoes cool until you can handle them. Set a four-sided grater into a large bowl. Use the largest holes to shred the potatoes (including the skins) into the bowl.
Meanwhile, melt butter in a large nonstick skillet over medium heat. Add bacon, onion and apple. Cook until onion is golden and tender, about 10 minutes.
Stir shredded potatoes, green onions, thyme, 1 teaspoon salt and 1/2 teaspoon pepper into the skillet containing the onion mixture. Cook over medium heat, stirring occasionally, until potatoes are beautifully bronzed, about 10 minutes. Set aside to stay warm. (Or, divide mixture among four small skillets or ovenproof bowls and pop into a 200-degree oven to stay warm.)
Poach eggs as follows: Fill a large saucepan half full with water. Add vinegar and 1/2 teaspoon salt; heat to a boil. Reduce heat so water is barely at a simmer. Crack 1 egg into a small cup. Use a spoon to swirl the water in the saucepan; slip the egg into the swirling water. Repeat to add remaining eggs to water. Let eggs simmer until whites are nearly set but yolks are still runny, about 3 minutes. Transfer the eggs with a slotted spoon to a bowl of warm water.
For sauce, mix mayonnaise, lemon juice, thyme and hot sauce to taste in a small bowl.
If necessary, reheat the potato hash until it’s very hot. Top with poached eggs and dollops of the sauce. Garnish with more hot sauce, green onions and parsley. Makes 4 servings.
— Tribune News Service
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January 13, 2021 at 05:12PM
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Recreate yummy brunch magic at home - Boston Herald
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