Fat & Happy: Leek, Fennel and Bacon Breakfast

What is hash, really? Historically, it was made with potatoes, onions and leftover meat all mashed together — so basically it’s a big skillet of cheap food sauteed in butter. Sounds awesome. My versions of hash are much less mashed and don’t come in a can, either.

Many people also know hash as breakfast hangover food. Plop a sunny-side egg on top and let the runny yolk drip down and coat the spuds with total gooey yummy-ness. Or you can go the lighter side of hash and top it with fresh salmon baked in parchment paper with a dill-yogurt sauce. It all depends on your mood, and in some cases, the prior evening out. It’s all about what you have in the ‘fridge.

Today, it’s just hash. An upscale hash perhaps, but just skillet hash with a side of green chili. Honestly, use what you have — don’t be afraid to throw in beans or peppers or even peas. Think of the potatoes as a base to flavor as you see fit. Chop, sautee, toss and enjoy with a fresh-squeezed mimosa for a fat and happy morning!

Leek, Fennel and Bacon Breakfast Hash
Prepare Parsley Oregano Vinaigrette (recipe below), set aside.

Cook 5 strips bacon in a large sautee pan (add fresh ground pepper). Set bacon on a paper towel, drain most of the bacon grease out of the pan — retain a few tablespoons for use later.

Add to skillet:
3 medium sliced potatoes to the bacon pan.
Fresh ground black pepper

Sautee until golden brown on one side.

Then, add to skillet:
1 chopped leek
1 medium sliced fennel bulb

When the fennel and leek begin to soften, add:
2 tbsp. butter
2 minced cloves of garlic
1/4 cup chopped sundried tomatoes

Continue to sautee and toss until the potatoes, leek and fennel are all softened and getting browned. If your pan is too dry, add a little olive oil.

Add and toss:
1 tbsp. fresh oregano
2 handfuls chopped parsley
2 tbsp. chopped fresh chives
4 small tomatoes, quartered
Salt and pepper to taste

Crumble feta cheese on top. (If you want extra cheese, add a little Havarti as well.) Drizzle with the Parsley Oregano Vinaigrette and serve with a warm tortilla.

Parsley Oregano Vinaigrette
Add to blender:
1 cup chopped fresh parsley
1/2 cup chopped fresh oregano
1/4 cup chopped fresh mint
2 tbsp. champagne vinegar
1/4 cup walnut oil

Blend on high, drizzle in olive oil as needed:
1/4 –1/2 cup olive oil (add as needed, may not need all of this)

Notes and tips: Use a mix of sweet and white potatoes for the best flavor profile. Add cubed, roasted pumpkin or butternut squash for a nod to Fall. Top with an egg or try the salmon idea mentioned above. Add roasted red peppers and sausage for an Italian twist, or top it with a steak for a super hearty breakfast (or dinner!). You can never go wrong by adding bacon, either.

Find more great recipies on Monique’s Blog at http://fatandhappyblog.blogspot.com/

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