Hangover Hash: The Deluxe Version
The story behind Evan Downey's Hangover Hash is a fun one. When I was writing Bringing Home the Bad Boy, I had a scene where Charlie (Charlotte) drank WAY too many drinks at the Starving Artist Festival, and of course, our valiant hero isn't going to let her go home to sleep it off alone. In the morning, he offers her breakfast. When I told Mr. Lemmony of this scene, he blurted out, "Hangover Hash?"
A recipe was born.
On Sunday I had a hankering for Hangover Hash. And even though neither of us was hungover, I have to say, this still tasted pretty good. I doubled the amount, though, so here is the super-sized recipe for Not-Hungover Hash. ;)
Hangover Hash for Two: The Deluxe Edition
4-5 new red potatoes, scrubbed & rinsed (or any, I used 3 russets)
1/2 a green pepper, cubed
1/2 a sweet Vidalia onion, cubed
1/4 c. sharp cheddar cheese
4 slices multi-grain bread
The trick, Evan would tell you, is getting the potatoes cooked just right. Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring to a boil. Once boiling, remove the lid and continue to cook the potatoes for 12-14 minutes or until you can stick the tip of a knife in a potato, and it slips off the edge. That means they’re done. Remove from water and place on a cutting board. When they’re cool enough for you to handle, cube them.
Put a drizzle of olive oil in a large frying pan and toss in cubed potatoes, green pepper, and onions. Cook over medium-high heat, tossing on occasion. Evan employs the fancy flip-into-the-air move, but he also cooks in his boxer briefs, so you do what is right for you. Employing a wooden spoon is perfectly acceptable.
Put a drizzle of olive oil in a small frying pan and heat over medium-high. Crack two eggs into the pan and immediately lower the heat to medium. You want a runny yoke for this meal, so you don’t want to cook them too fast. Carefully flip so as not to break the yoke. Evan prefers to utilize a utensil for this endeavor since the flip move is a bit risky.
Make toast. Butter toast. This should need no further explanation.
Pile seared-to-perfection red potatoes, onions, and green peppers onto the center of your plate, sprinkle on sharp cheddar cheese, and lay your over-easy egg on top. Serve with toast, making sure to cut them into triangles (no shoddy squares, please) and—this is important—your first bite should be the one where you cut through the center of the egg and yoke runs into the potatoes.
Enjoy! Oh, and don’t forget the coffee. Charlie takes hers with lots and lots of cream.