For me, it’s heaven when a classic diner breakfast meets local eggs, roots and bacon. And the addition of ancho chili ketchup lends treble to the earthy vegetables and rich eggs, rounding out the works. Serves 4
Eggs ‘n Hash
3 slices bacon*
1 medium onion, diced
2 cups diced unpeeled potatoes
2 cups mixed diced root vegetables, such as celery root, sweet potatoes, parsnips and carrots
1/2 teaspoon dried oregano or to taste
Garlic powder to taste, optional
Hot paprika or cracked pepper to taste, optional
Salt to taste
4 eggs
Ancho Chili Ketchup (see recipe below)
If you are making the optional Ancho Chili Ketchup do that first.
1-Preheat the oven to 180 degrees. Sauté the bacon in a large heavy pan over medium heat until crisp. Chop and reserve. Add the diced onions, potatoes, root vegetables and oregano to the fat in the pan. Cook over medium high heat in one layer, stirring infrequently, until well cooked and well browned, about 10 minutes. Mix the bacon with the hash. Salt to taste. If you are not using the Ancho Chili Ketchup, add the garlic powder and hot paprika or cracked pepper to taste add well. Add the whole pan as well as 4 dinner plates to the oven to keep warm.
2-Bring a pan with 3 or more inches of lightly salted water to a simmer. Swirl. Crack an egg into a small bowl or teacup. Gently drop it into the center of the pan. Repeat with the remaining 3 eggs. Simmer very gently until the whites are firm and the yolk is still runny but not raw, about 3-4 minutes.
3-Divide the hash equally among 4 warm plates, which you should handle carefully. Remove the eggs with a slotted spoon to the top of each mound of hash. If you are using it, add some of the ketchup onto plate. Serve immediately.
Ancho Chili Ketchup
1 dried ancho chili (3-4 inches)
1/2 medium onion, in two thick slices
1 10-ounce can of combined diced tomatoes and green chilies, drained
1 tablespoon vinegar (cider, red or white wine), or more to taste
2 teaspoons sugar, or more to taste
Salt, optional
1-In a heavy pan — I like cast iron — toast the ancho chili and onion slices over medium heat until the ancho is dark but not black, and the onion is charred, about 1-2 minutes on each side. Reserve the pan.
2-Bring a small saucepan with water to a boil. Drop in the toasted chili and reduce heat to a low simmer until it is soft, 2-3 minutes. Drain. Remove stem and seeds and place in the blender with the onion. Blend. Add the drained can of tomatoes and chilies. Blend again until smooth. Add back to the saucepan reserved pan.
3-Simmer over low heat, stirring occasionally for 5-10 minutes. Remove from heat and season with vinegar and sugar to taste. Seasoning depends on the flavor of your ancho. You are looking for a deep flavor that is slightly spicy and a tad sweet and sour. If you like, add salt to taste.
Note: This ketchup recipe makes about 1-1/4 cups, which is more than you need. But leftovers keep for at least a week in the fridge and are great on everything.
*Vegetarian? Omit the bacon. Use 2 tablespoons of olive oil instead.
