Sunday Supper & More

Farmhouse hash with soft-cooked eggs

(Stephen Meuse for The Boston Globe)
December 22, 2010

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Serves 4

While the hash browns, cook the eggs (which take exactly 5 minutes), so both components are ready at the same time.

Pork, lamb, chicken, and potatoes from baeckeoffe
1/4 cup cooking juices
4 strips bacon
Salt and pepper, to taste
4 eggs
1/4 cup chopped fresh parsley

1. Coarsely chop the pork, lamb, chicken, and potatoes. In a bowl, use a fork to mix them roughly. Add just enough of the cooking juices to help the hash hold together; set hash aside.

2. In a skillet large enough to hold all the meat and potatoes, cook the bacon until golden brown and crisp. Transfer bacon to paper towels. Discard all but 2 tablespoons fat from the pan. Coarsely chop the bacon. Stir it into the meat and potato mixture.

3. Reheat the bacon fat over medium heat. Add the chopped meats, pressing the mass down firmly with a large metal spatula. Cook for 3 minutes or until the edges are brown. Use the spatula to turn pieces of the mixture over and cook for 3 minutes more. Continue in this way for 5 to 6 minutes longer or until about two-thirds of the hash is brown and crisp. Taste for seasoning and add salt and pepper, if necessary.

4. Bring a saucepan of water to a boil. Add the eggs and set the timer for 5 minutes. When it goes off, transfer the eggs to cold water. When the eggs are cool enough to handle, gently tap the shells all over with the back of a spoon. Peel carefully and dry on paper towels.

5. Divide the hash among 4 plates. Place 1 egg on each. Sprinkle with parsley.

Stephen Meuse