Basic Sunday Morning Hash

Day3 of BM7: Believe it or not, this "Meaty" recipe was/is an inspired adaptation from a "Vegan" recipe from the book "Appetite for Reduction:125 Fast and Filling Low Fat Vegan Recipes". What does that tell you? Inspiration can strike anywhere, anytime and from any recipe! True, no?? The original hash recipe had a unique blend of Yukon Gold potatoes and Brussels Sprouts. That had me thinking that I should step-up my usual Sunday Hash recipe with addition of Spanish Olives.I also threw in some leftover roast chicken that I had bought the previous day from "Boston Market" fast-food place.BTW, I love their roast chicken and chicken pot pie.Yummy!

I have to say that I loved the addition of those Pimiento stuffed Spanish olives but the "Citrus tang" it adds to the hash may not be for everyone. After nearly 2 weeks of anti-biotics and other drugs my taste-buds have become jaded and I need some kind of citrus kick in my dishes to revive them. My son certainly didn't want to do anything with the exotic hash.LoL.Its simply too much for his "still refining" taste-buds.He is going to be four soon but he continues to make funny faces when he tries new things.What's up with that? Anyways, I had to make his portion with just eggs and potatoes(see the second plate in the last picture).What I am trying to say is that a hash can be as versatile as you would like it to be.Plenty of mix and match options. 

Some books I have been referring for BM7- "Cooking from books" theme~

Leftover Boston Market Chicken:

Ingredients:

• 3 Eggs
• 1/2 Cup Cubed Roast Chicken (Optional)
• 1/4 Cup Pimiento Stuffed Spanish Olives (Optional)
• 4 Small Yukon Gold Potatoes, Cubed with Skin-on
• 1 Tbsp Whole Milk
• 1 Tbsp Butter
• 3 Tbsp Olive Oil
• A few grinds of Cracked Pepper
• Salt as needed

Procedure:

• Dice and set aside about 1/2 Cup of roast chicken if using.

• Add 2 Tbsp of Oil to a non-stick pan.Fry the potatoes with addition of little cracked pepper and salt for 7-10 minutes until its soft on the inside and crispy on the outside.

• Transfer the cooked potatoes to a plate.

• In the same pan, add a tbsp of butter and remaining Olive Oil. Whisk 3 eggs with a tbsp of milk. Pour it into the pan and continuously keep stirring on a medium flame.This is what makes the scrambled eggs soft and fluffy.

• Once the eggs start clumping together reduce the flame.

• Add the cooked potatoes, chicken and Olives. Check for taste and add more salt or pepper, if needed.

• Quickly transfer to serving plates and consume warm with some orange juice to wash it down.

Makes 2 Serving.
Enjoy!