LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Skillet Hash with Fried Eggs Stuffed into Potato Skins
SKILLET HASH WITH FRIED EGGS STUFFED INTO POTATO SKINS
2 russet potatoes
Olive oil
Kosher salt, black pepper
1 (8-oz.) carton sliced mushrooms
1 red bell pepper, diced
1 green bell pepper, diced
1-2 fresh jalapenos, seeded and minced
4 green onions, chopped
2 T. butter
4 eggs
1 c. grated cheddar cheese
SAUSAGE:
1 lb. ground pork
2 T. maple syrup
1 T. chopped fresh sage
2-3 t. salt
1 t. garlic powder
1 t. onion powder
1 t. crushed red pepper
CHIVE SOUR CREAM:
1 c. sour cream
¼ c. chopped chives
Kosher salt, black pepper
- Preheat oven 400.
- Microwave the potatoes or bake in oven until tender. Set aside until you can handle them.
- Once cooled, cut potatoes in half and gently scrape out 2 T. of flesh, creating a bowl.
- Place the potato skins flesh-side down on baking sheet.
- Drizzle liberally with olive oil, sprinkle with salt and pepper.
- Bake until golden and crispy, about 8-10 minutes. Set aside.
- SAUSAGE: In large bowl, mix pork, syrup, sage, salt, garlic and onion powder and red pepper flakes.
- In large heavy bottom skillet, over medium heat, drizzle olive oil in bottom. Add sausage, brown and break it up to create a crumble mixture. Add the mushrooms and cook until softened and liquid cooks off, 4-6 minutes. Add the peppers, and the white part of the green onion to the pan and cook until tender. Season with salt and pepper.
- In another nonstick skillet, heat butter over medium heat until it begins to foam.
- Gently crack eggs into skillet, sprinkle with salt and pepper. For sunny side up, cook 3-4 minutes.
- While eggs are cooking, stir in cheese into hash and allow to melt.
- CHIVE SOUR CREAM: Mix sour cream, chives, salt and pepper in small bowl.
- To assemble: Take a heaping spoonful of CHIVE SOUR CREAM and spoon over bottom of potato skin. Divide sausage mixture evenly among the potato skins. Top each with egg and top with a dollop of CHIVE SOUR CREAM and a sprinkling of the green part of green onions.