Saturday, June 2, 2007

Slingin' Hash

I had hash for dinner last night. And no, it wasn’t the sort of hash that goes so well with philosophizing and devouring junk food. It was the chopped food sort, the chopped meat mixed with potatoes then browned sort. Behold the glimmering, poached egg perched atop the bed of crispy browned chicken, potatoes, and mushrooms.

While the cubes of russet potatoes were boiling, I quickly chopped some garlic, onion, parsley, and these wonderful oyster mushrooms I found at Market Hall.

I couldn’t resist their creamy white supple stalks and their delicately gilled caps. And I thought the subtle flavor of oyster would be a refreshing twist on the hash, like what real oysters do to a stuffing.

I fried everything together with some chopped up leftover Boston Market chicken. I added salt, pepper, thyme, parsley, and a dash of cream. Then I topped each plate of hash with a poached egg.

The best part about this hash was breaking the poached egg yolk and letting it run all over the hash before eating. Breakfast for dinner is irresistible ain't it?