Over the last few weeks I’ve been working on all of those projects around the house that need attention, but get neglected during the school year. These projects (cleaning out closets and cabinets, weeding the yard, cleaning the patio and patio furniture, cleaning out the garage etc.) leave me tired, yet oddly energized. On the days where I did more work than normal, it’s easy dinner and one of my favorite easy dinners is breakfast.
The original intent on this was a casserole, but I decided to do more of a hash. Potatoes, roasted vegetables, cheese and eggs – you kind of can’t go wrong. The potatoes could be roasted in the oven for crisper potatoes, but since I wanted to roast the vegetables, I boiled them first, then pan fried them in butter with a little onion and garlic. The vegetables are pretty simple – asparagus, tomato and yellow squash. The best part of this dinner is that is just uses what is on hand and can be changed based on that. I also used pre-shredded cheese for this in part because I had it on hand, and in part because I thought it fit the dish. I didn’t really want fancy cheese for this.
- 1/2 pint potato
- 1 ripe tomato
- 1 yellow squash
- 1 handful asparagus
- 1/4 onion
- 2 cloves garlic
- 3 eggs
- olive oil
- salt and pepper
- 1 handful shredded mozzarella
- 1 handful shredded cheddar
Heat oven to 400. Dice tomato, onion, and garlic. Cut asparagus and potatoes into bite size pieces. toss tomato, asparagus and squash in a little olive oil and spread on a baking sheet. Season with salt and pepper and bake in oven for about 20 minutes, tossing half way through.
Boil potatoes for about 15 minutes, until just cooked. In a large pan, heat butter and when foamy, add onion and garlic. Season with salt and cook over medium heat until onion softens, about five minutes, then add potatoes, season with salt and pepper, and cook, tossing a few times, to crisp – about ten minutes. Once vegetables are cooked, mix together and toss the potatoes with the vegetables on baking sheet.
Mix eggs well with a fork and then cook in the same pan as the potatoes (after transferring the potatoes) making sure to season with salt and pepper. Eggs cook quickly, so cook unit just beginning to set, the take off the heat – they will finish cooking.
To plate – put a base of potato/vegetable mixture on the pate and top with a handful of mixed cheddar and mozzarella cheese. Add half the egg to the top.