**Barenaked Ladies Voice** Eeeeits been two weeks since a lot of people started sheltering in place (including myself) but we are Still! Going! Strong!
I’ve read that one of the best ways to stay sane during these trying times is to keep a regimented schedule. For my boyfriend and me, that means waking up by 6:30 every morning, going for a walk in the neighborhood, and eating breakfast.
Our favorite breakfast is a quick and endlessly adaptable hash. I modeled this hash after the Herb Nelson at Jim’s Open Kitchen in Solon. I’ve been chasing the high of a Herb Nelson since I left Ohio, and let me say I have never eaten anything that even comes close. But this’ll do for the End Times™️.
Serves 2
Prep Time: 2-10 mins
Total Time: 30 mins
Ingredients:
2 Tbs Vegetable oil
¼ onion, diced (optional)
2 Small/medium russet potatoes, scrubbed clean
Salt, pepper, smoked paprika
Cooked sausage, vegetarian or otherwise
3 or 4 eggs
A splash of milk (optional)
A handful of shredded cheddar or monterey cheese, or two ripped-up slices of American cheese
Optional Additions: diced red/green peppers, mushrooms, bacon, ham,
Avocado, salsa, and hot sauce for garnish
Heat vegetable oil in a medium frying pan over medium heat. Add the diced onion if using.
Grate/shred your potatoes. I use my food processor on the shred function and it takes 0.2 seconds and no forearm exertion (massive flex) but you can grate them on a cheese grater the old fashioned way if you don’t have a food processor. Add the grated potatoes to the pan and toss with the oil. Season generously with salt, pepper, and smoked paprika. Let these cook for longer than you’ll think, like 15 mins or more. Use a rubber spatula to stir them occasionally to make sure they cook evenly and don’t burn. Don’t undercook them: the enemy of your hash is mushy potatoes.
Meanwhile, prep your mix ins. Dice up your cooked sausage. I use Morningstar Farms sausage patties from Costco. Whisk together the eggs, adding the splash of milk (if using). Season with salt and pepper.
When the potatoes are sufficiently golden and not mushy, add the sausage and mix well. If you use mushroom or peppers, add them too and cook until softened.
Reduce the heat to medium-low. Create a well in the middle of the pan. Pour the scrambled eggs into the well and vigorously stir with the rubber spatula until they solidify. Once the eggs take their shape, mix the eggs into the hash.
Reduce the heat to low and sprinkle the cheese over the hash. Mix the cheese in until well combined and remove from heat.
Serve the hash with salsa, hot sauce, sliced avocado, or toast. Close your eyes and imagine you’re sitting at the counter at Jim’s Open Kitchen, listening to ELO and paying cash.
I’ve read that one of the best ways to stay sane during these trying times is to keep a regimented schedule. For my boyfriend and me, that means waking up by 6:30 every morning, going for a walk in the neighborhood, and eating breakfast.
Our favorite breakfast is a quick and endlessly adaptable hash. I modeled this hash after the Herb Nelson at Jim’s Open Kitchen in Solon. I’ve been chasing the high of a Herb Nelson since I left Ohio, and let me say I have never eaten anything that even comes close. But this’ll do for the End Times™️.
 |
| This hash was served "soy sausage on the side." I accept customer modifications, just like Jim's Open Kitchen. |
Herbye Nelson
Serves 2 Prep Time: 2-10 mins
Total Time: 30 mins
Ingredients:
2 Tbs Vegetable oil
¼ onion, diced (optional)
2 Small/medium russet potatoes, scrubbed clean
Salt, pepper, smoked paprika
Cooked sausage, vegetarian or otherwise
3 or 4 eggs
A splash of milk (optional)
A handful of shredded cheddar or monterey cheese, or two ripped-up slices of American cheese
Optional Additions: diced red/green peppers, mushrooms, bacon, ham,
Avocado, salsa, and hot sauce for garnish
Heat vegetable oil in a medium frying pan over medium heat. Add the diced onion if using.
Grate/shred your potatoes. I use my food processor on the shred function and it takes 0.2 seconds and no forearm exertion (massive flex) but you can grate them on a cheese grater the old fashioned way if you don’t have a food processor. Add the grated potatoes to the pan and toss with the oil. Season generously with salt, pepper, and smoked paprika. Let these cook for longer than you’ll think, like 15 mins or more. Use a rubber spatula to stir them occasionally to make sure they cook evenly and don’t burn. Don’t undercook them: the enemy of your hash is mushy potatoes.
Meanwhile, prep your mix ins. Dice up your cooked sausage. I use Morningstar Farms sausage patties from Costco. Whisk together the eggs, adding the splash of milk (if using). Season with salt and pepper.
When the potatoes are sufficiently golden and not mushy, add the sausage and mix well. If you use mushroom or peppers, add them too and cook until softened.
Reduce the heat to medium-low. Create a well in the middle of the pan. Pour the scrambled eggs into the well and vigorously stir with the rubber spatula until they solidify. Once the eggs take their shape, mix the eggs into the hash.
Reduce the heat to low and sprinkle the cheese over the hash. Mix the cheese in until well combined and remove from heat.
Serve the hash with salsa, hot sauce, sliced avocado, or toast. Close your eyes and imagine you’re sitting at the counter at Jim’s Open Kitchen, listening to ELO and paying cash.