Goodness doesn’t get much simpler than eggs and potatoes. The combination works for breakfast, lunch and dinner. Think scrambled eggs with potatoes, potato salad laced with hard-cooked eggs, crunchy fried rice topped with a soft egg. It’s perfect fare for casual entertaining, great for overnight guests during the overloaded holiday season.
I think the contrasting textures explain a lot of the combo’s appeal. Also, both ingredients exhibit a fantastic affinity for picking up other flavors — butter, oil, bacon, hot sauce, black pepper.
Loving this combination, I seek it out whenever possible. On a recent trip to Kalamazoo, Mich., I thrilled to see corned beef hash on the breakfast menu at Anna’s House. The skillet full of crispy little potatoes and shreds of tender, rich corned beef, topped with a fried egg, proved a far cry from any canned corned beef hash of old.
The secret to this rejuvenated breakfast staple is allowing the ingredients to maintain individual textures: crispy potatoes, soft caramelized onions, toothsome meat chunks and the melting goodness of soft egg.