Recipe

Ratatouille hash with a fried egg

A breakfast, brunch alternative for utilizing summer's vegetable bounty! Add zucchini, corn, or more tomatoes, depending on what's overflowing from the market or garden, but deseed the zucchini to prevent the stewed quality of the hash from becoming watery. This is a tighter take on ratatouille, less saucy. If you like more sauce, add a bit of tomato puree or extra juicy tomatoes. I chose leftover griddled-caramelized Vidalia onion, or sauté one small raw onion in before potatoes or omit completely. Layer in the vegetables by length of cooking time, and keep it on warm while frying some sunny side up eggs. Serves 6.
8Xred bliss potatoes, scrubbed and quartered
4TBSPNSunsalted butter, plus additional for frying eggs
2TBSPNSsmoked paprika
1Xeggplant, medium-sized, cubed
1CUPgriddled or caramelized onion slices
3Xplum or small tomatoes, halved
2Xbell peppers
1XSalt and pepper, to taste
¼CUPfinely chopped parsley leaves

  1. In a large skillet over medium heat, melt the butter and add the potatoes. Sprinkle with a little salt, and use a wooden spoon to stir and combine. Saute for about 10 minutes, stirring occasionally. 
  2. Add the smoked paprika and the eggplant pieces, stirring, and saute for an additional 10 minutes. 
  3. Squeeze the juices from the tomato halves into the potato mixture, then roughly chop the skins and add them to the pan. Add the onion and bell pepper, stirring, then cover with a lid and cook for an additional 15 minutes. Give the pan a good toss to ensure nothing sticks to the bottom. The vegetables should start to become soft and slightly viscous. 
  4. Remove the lid, test the potatoes for doneness with a fork, which should easily slide into the potato without falling apart. 
  5. Turn the heat off, fold in the parsley, and season with more salt and pepper. Keep the lid on while frying the eggs.
  6. If the ratatouille appears dry, add an additional tablespoon of butter. Serve with a buttery, seasoned fried egg, or poached egg, and a hunk of crusty bread. 

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