Sunday breakfast has become a tradition in our house. On Sunday, breakfast is special. No skimping, no rushing! A nice, big, warm, hearty, savory meal to start off our day of relaxation. I try to plan for these things, but sometimes that just doesn’t happen and I search through the fridge and freezer to see what I can come up with. This was one of those weeks.
This week, I found four bone-in center cut pork chops in the freezer. Perfect! Season well with fresh cracked pepper and garlic infused sea salt on both sides.
Once seasoned well, into a skillet which has been heated over medium-high heat with some mushroom sage infused extra virgin olive oil. Cook approximately two to three minutes per side. They will continue to cook once added in to the hash.
Once browned nicely, remove from skillet and allow to rest.
Rough chop one medium onion.
Next, I grabbed some potatoes out of the potato basket. I used a variety of yukon gold, red potatoes and blue potatoes. Use whatever potatoes you have on hand.
Rough chop all of the potatoes along with the onion. You should have a pretty decent amount of potatoes.
Add a little bit of water to scrape up all the nicely browned bits in the bottom of the skillet. These brown bits equal amazing flavor! Add in the potatoes and the onion and allow to simmer until water is gone. This will help the potatoes begin to cook.
Continue to saute in the pan, but do not move around too much. You want the potatoes to get nicely browned. Rough chop the pork and add in to the skillet.
The hash is done when all of the water has evaporated and the pork and potatoes have lightly browned.
While all of this is going on in the skillet, prepare to make your poached eggs. These have never been my strong point, so I invested in a poaching pan. They are now! Good thing is, the poaching pan also doubles as a nice two-quart pan.
Once the water starts to simmer, not boil, it is time to add in the eggs. I cracked them into little glass bowls and then slid them into the egg dishes in the pan.
Keep an eye on them. They can go from under to over done in a minute. At three minutes they are not quite done yet.
Right around five minutes? Perfect!
To serve, a nice size portion of the pork hash goes onto the plate. Remember, we only allow ourselves to eat like this on Sunday! This is not an everyday kind of meal!
Two of the poached eggs top the pork hash. Yes, I broke one. It was going to get broken when I ate it anyway! You are now ready to enjoy.