Sunday, July 17, 2011

It’s Brunch Time!

I know this is a little off topic here, but I wanted to share a nice brunch recipe I came across while “blog traveling” yesterday. This site, Rufus' Food and Spirits Guide was referred to me through another blog that I was reading and unfortunately I don’t remember which one. I found this blog to be entertaining and informative at the same time. Yesterday’s dish was Hash brown Bake with eggs. After going through the instructions and the ingredients I decided to give it a try. I was not disappointed. The addition of sage in this really put it over the top for me. It just gave it that little extra something. I did get permission to share this with you, so without further ado here ya go!

Hash Brown Bake with Eggs
  • 3-4 potatoes peeled
  • 1 onion
  • 3 slices bacon diced fine
  • 1 tbsp fresh sage chopped
  • 1 egg per person
“Cook potatoes in boiling salted water for 10 minutes. While that is happening, shred the onion with a grater. In a frying pan cook bacon until browned. Add the onions and sauté in rendered fat. Strain potatoes and let them cool to the touch then shred them with the grater. Mix the hash browns with the onion, bacon and sage. Season with salt and pepper. If you want to bake the hash browns then grease a 9×9 pan and spread the potato mixture out evenly. Make four indentations and bake the potatoes at 360 degrees until browned on top, about 25 minutes. Crack each egg into an indentation and put back into the oven. Add 1 cup hot water in a pan on the bottom shelf of oven and steam until eggs set, about 4 minutes for a runny yolk. If you want to make individual hash brown cakes divide potato mixture into 4-6 equal parts. Form each into patties and pan fry each in butter flipping when each side browns, about 4 minutes. Create a well in each patty and crack an egg into it. Add some water to the frying pan and cover. Steam until egg sets.”

My Version:

I scaled this recipe down to serve one. Instead of using the 9x9 pan, I used my 6” cast iron skillet to cook the bacon and onions, then I wiped out the excess bacon grease with a paper towel and after mixing everything in a separate bowl (I used 2 forks to gently toss it all together), I just put it back in the skillet and into the oven, one less thing to wash. I baked mine for 32 minutes at 350, then added the egg and baked for another 6 minutes. I also didn’t have fresh sage, so I just used dried. I hope you enjoy it, I know I did!

Of course, no blog would be complete without a little bit of Freddy in it. 


  1. Sounds delicious. Freddy is adorable as usual, he must love posing for the camera.

  2. That looks really good! I would probably ruin the moment by dipping toast in the egg yolk, but that's why I like my eggs runny!

  3. That looks delicious. A nice alternative to corned beef hash, which I used to love before I quit beef. Over medium eggs are delish!

  4. That looks delish! and I think Freddy thinks so too!

  5. This sounds really good. I always make big breakfasts on the weekends...It's a lil' bit time consuming, but in the winter that's worth the extra effort for the taste!

  6. I need to video your new chimes ;~) Which one did you get?!?

  7. Yum! We had something similar in the B & B we stayed at this past weekend in downtown Willoughby (it's become quite the place--not what you remember at all). It was delicious!


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