Veggie hash is becoming one of my favorite breakfast recipes.They are quick and flavorful and can be made with a variety of spice families.Here I use the Cajun seasoning.
Cajun Potato Hash with Fried Egg
Cherry tomatoes: 1/2 cup,sliced in halves
Green bell pepper: 1,diced
Olive oil: 2 tablespoons
For the Cajun Seasoning:
Paprika: 2 1/2 tbsp
Garlic powder: 2 tbsp
Black pepper: 1 tbsp
Onion powder: 1 tbsp
Cayenne pepper: 1 tbsp
Dried oregano: 1 tbsp
Dried thyme: 1 tbsp
For the cajun seasoning combine all the spices and store it in an airtight container for months.
In a pan heat a tablespoon of oil and toss in the potato,tomato and green bell pepper dices and fry until tender.Add 2 tsp of the cajun seasoning to it and mix well.Transfer the hash on a serving plate.Fry an egg with runny egg and top it over the hash.Season the fried egg.Serve hot.
Lately I have been cooking more and blogging less.So quite a lot of recipes need to be updated for fellow readers.This version of tortilla de patatas is thin crust,light and delightfully tasteful for meals.
Tortilla de Patatas
Potato:2,sliced thinly using a mandoline
Onion:1.sliced thinly using a mandoline
Cumin powder:1 tsp
Black pepper:1 1/2 tsp,ground
Extra virgin olive oil:3 tbsp
Wash the sliced potatoes in running water until there is no more frothing.Put 2 tbsp of olive oil in a skillet,let the oily surface shimmer and then add the potatoes and onions to it.Fry them until the potatoes are almost tender.We do not want them to be overcooked since they are going to go into the skillet again with the eggs.Sprinkle some salt and stir until the onions are translucent. Set aside the potato-onion mix on kitchen towel to drain the excess oil.Meanwhile in a small bowl,beat the eggs,add the paprika,cumin powder,salt and black pepper powder and beat until the spices are mixed evenly.Go back to the skillet and pour the remaining oil in it. Arrange the potato and onion slices neatly in the skillet to form an even layer of about an inch thick.Pour the beaten egg mixture on the top of it.Even out the surface using the spatula.Let the eggs cook for 2-3 minutes.You can put a lid on the skillet to cook the eggs faster but I have a habit of watching the eggs cook on their own.Let them breathe you know 🙂
Place the serving plate on the skillet and flip it over so that the omelette comes on the serving plate.Serve with roasted tomatoes or just plain.
Spicy Bread Scrambled Eggs
2 Bread slices,cut into small cubes
1 tbsp Milk
1 Green chilli,chopped finely
1/4 tsp Red chilli powder
Salt and pepper
1 tbsp Extra virgin olive oil
2 tsp Tabasco sauce
1. Finely chop the onion, chilli and tomato.Break the egg with milk and beat it in a bowl and add salt. Beat the mixture well.
2. In a shallow frying pan, heat oil.Add the onions. Saute the onion,add the chilli,tomato,salt,pepper,red chilli powder and stir fry.Add the beaten egg and fry it.While frying, keep tossing all the ingredients around with a spoon.You can also use a fork to crush up the eggs so they are more scrambled.
3. After the tomatoes soften add the bread cubes and fry it.Before serving add the tabasco sauce,mix and serve hot.