Happy Sunday, amigos! I am currently en route back to Austin from a family vacation in the beautiful mountains of Telluride, Colorado. It’s such an amazing little town, especially in the summertime for us heat-sick Texans. We spent our days either hiking or biking the scenic trails with Lincoln and Lulu (our black labs) by our sides, except when Lincoln decided to veer off path and get friendly with a weird insect AND a porcupine. 2 separate occasions…2 separate emergency vet trips…1 crazy dog! (He’s all good, though.)
After working up an appetite all day, we reveled in a languorous nighttime routine of either cooking at our place or exploring the town’s unique culinary scene. Every Friday Telluride hosts a very impressive Farmer’s Market with local, organic fruit, vegetables, eggs, meat and the most beautiful wildflowers you ever did see! This breakfast hash was wholly inspired by my farmer’s market finds, the mountains, and a family full of big, “power breakfast” eaters (thanks to my dad who started that when we were little!) You can get super creative with whatever fresh ingredients you have on hand, but everyone found the sausage + rajas combo to be pretty spectacular.
Buen provecho, y’all!
- 2 pounds new potatoes, washed and quartered
- ~2 Tablespoons olive oil
- ½ teaspoon cayenne
- 2 teaspoons paprika/ pimenton (spanish smoked paprika)
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 yellow onion, diced
- 4-5 poblano peppers, roasted (using gas burner)
- 3 cloves garlic, minced
- 1 pound breakfast sausage (I used organic lamb sausage)
- 5-6 sundried tomatoes, sliced thin
- 4-6 eggs
- ½ cup grated cheese (cheddar, monterrey jack, queso fresco, whatever is on hand!)
- a few sprigs of basil
- In a large, heavy-bottomed skillet, heat oil to medium and toss in potatoes with cayenne, paprika, sea salt and pepper and sautee for about 20 minutes until tender. Turn up the heat towards the end to get them nice and crispy.
- Meanwhile, make the rajas by using a gas stove/flame to roast poblanos on all sides to get them charred and crisp. Slice into strips once cool.
- Lower the heat on the potatoes and add in onions and saute about 5 more minutes, then the garlic and saute about 2 more minutes. Add sausage and brown. Toss in sundried tomatoes and rajas (roasted peppers).
- The eggs you can either cook right in the skillet by creating little spaces and cracking them right in or frying them separately and serving with/on the hash. Top with cheese and basil. Serve hot!
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