Yes, I am typing this on a Saturday. But my oh my, it’s been busy around here. I have definitely been working overtime. I’ll share my projects in another post, right now I want to catch up on the food love. This one is a standard in our house. It’s my go to when I need to (literally) throw something together at the last minute. I threw this one together about a week ago, when Mr. Slippers had to work late. Like usual, I used the best mix of ingredients in my kitchen at that time. But the possibilities for substitution are endless. While I have made this many times, I’ve never made it the same way twice (isn’t that really what hash is all about anyway?). I would love to know if you make this, and am especially interested in YOUR variations.
Here’s my ingredient list:
1 Tbsp Olive Oil
1 medium onion, chopped
1 clove garlic, diced
1/2 kielbasa, chopped in 1 inch dice
1 can chickpeas, drained and rinsed
1/2 package frozen spinach, defrosted with excess water removed
1-4 eggs (I made 2 servings… I ate one poached egg and Mr. Slippers had 2, but sometimes we each have 2)
Here’s how to throw it all together:
Heat the olive oil in a heavy skillet, you want it really hot. Add the onion and saute for about 1 minute until they begin to soften, then add the kielbasa.
Sometimes I make this with bacon or fresh sausage, when I do, I cook the meat first, remove the cooked meat to a bowl, then proceed with cooking and stir the meat in at the end. For this version, cook the meat and onions on high until both are slightly browned. Add the garlic and lower your heat to medium, saute for about a minute to soften the garlic (don’t burn it!). Then add the spinach and chickpeas, cook for a minute or two more to heat the mixture. Then season with salt, pepper and paprika (we are paprika freaks around here so I just add a pinch or two of hot, smoky Hungarian stuff.. delish!), and your hash is hashed.
I have made this with diced tomatoes, or mushrooms or diced bell peppers in addition to the spinach, made it without the spinach, used white beans, cubed boiled potatoes, and cubed sweet potatoes instead of the chickpeas, and thrown in some feta at the last minute when I could. But one thing I always do is top the warm has with poached eggs.
Poaching eggs is easy as pie, actually way easier than pie, don’t let it intimidate you. Fill a pot about 2 inches deep with water and bring it to a full rolling boil. Add about a teaspoonful of white vinegar to the water and gently drop in one or two eggs. They will spread a little, and foam a little but don’t fret. After a minute, use a
slotted spoon (I have a heavy plastic one that I love for this) to lift the eggs out of the water. Gently shake
off any excess water and you’ve got a poached egg. I put a mound of hash into a dish, and set the eggs on top,
season everything with a little salt and pepper and you have dinner… enjoy!