Season's Best: Spicy Chipotle Vegetarian Hash

I'm always looking for innovative brunch ideas to serve on Saturdays and Sundays when I have a little more time to spend in the kitchen. This is a good choice because you can get the majority of the ingredients like the eggs, onions, jalapenos, and cilantro locally. In fact, the tomatoes, onions, cilantro, and jalapenos are growing right in my backyard. Egg yolk drenched potato hash browns along with a kick of chilies and cooling sour cream, are the perfect combination.

Make sure that you don't overcook the eggs because you want the yoke to drop down on the potatoes making them rich and creamy. Add as much or as little spice to this as you like. I like just a touch of spice because I don't want it to overwhelm the delicate taste of my veggies. In the winter time you can do this recipe with sweet potatoes as well, which is also delicious.

Spicy Chipotle Vegetarian Hash
Serves 2

3 tbsp olive oil
4 medium red potatoes, cut in 2-inch cubes
salt and pepper to taste
3 cloves garlic, skin removed but whole
½ cup sweet onion, chopped
1/2 jalapeno pepper, diced finely (take the seeds and ribs out)
½ large heirloom tomato, deseeded and chopped
1/4 tsp cumin
1/8 tsp chipotle pepper flakes
2 tbsp organic sour cream
2 free range eggs
1 tbsp local butter
3 tbsp cilantro, diced finely
Tortillas (optional)

Method

1. Preheat the oven to 400 degrees.

2. Add olive oil to a baking dish on top of the stove. Add in potatoes, salt, and pepper. Make sure everything is coated with your hands. Place over medium heat to get the cooking started for about two minutes.

3. Then add the potatoes to the oven and bake for about 15 minutes. After five minutes, add in whole garlic cloves and stir with a wooden spoon to combine.

4. Place a large skillet over medium heat. Add onions, jalapeno pepper, cumin, and chipotle flakes and cook five more minutes. Add in potatoes and tomatoes and cook one more minute.

5. Top with sour cream and cover. At the same time melt butter in a small nonstick skillet and fry eggs one at a time. Season with salt and pepper. Cook about 3 minutes but don't flip.

6. Plate it up by spooning a good serving of potato mixture on a plate. Top with an egg and cilantro. Serve with a tortilla if you like.



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