Chorizo, Bacon, and Eggs Rutabaga Hash

from: Jamey W. Bennett
to: Daniel Larkin
date: Mon, Jan 13, 2014 at 8:19 PM

Hey Dude,
I know it’s been awhile since I’ve written an email with a legitimate winning “recipe.” So I’m going to give it a shot here. I was inspired for this recipe by this cauliflower bacon hash here, thanks to a Facebook ad today. But I deviated quite a bit, so I won’t bother explaining the differences.

I love breakfast hash, but I almost never order it, because Hash House A Go Go in San Diego has ruined all other hashes for me. Until now, because now I have a legitimate hash of my own. (BTW – they have a Hash House A Go Go in Orlando now, may be worth checking out, and they have vegetarian options.)

So this is basically a SUPER EASY Mexican-food-inspired, high-fat, low-carb (or maybe lowER-carb), Paleo feast. Mine majored on animal fat, since I used chorizo and bacon and incorporated ALL of the fat, but I wanted to make sure it was sharable and adaptable for a vegetarian. To make up for the fat, I’d say use coconut oil (it will change the character quite a bit), or olive oil. And then use meat substitutes for the chorizo (like Upton’s Natural Seitan, though a gluten product, it’s the best tasting and least processed vegetarian chorizo I’ve had) and bacon (maybe omit the bacon, because veggie bacon makes me sad).

Okay, enough of the mouth running. Let’s get down to business. I’m just going to bold the ingredients through the description.

Somewhere along the way you need to fry enough eggs for however many servings you’re going to have. I split this two ways, and did two sets of three eggs. These will go on top of the hash.

First, cook 10 oz. beef or pork chorizo in a skillet while cooking 5 or 6 pieces of bacon in a second skillet. When just about ready, remove the chorizo and bacon and set aside, and combine the fat of the two meats into one skillet.

Add a handful of diced onion bits to the fat, and cook over medium heat or so. After a couple minutes, and a teaspoon of minced garlic (a clove or two) and a 4 ounce drained can of sliced mushrooms. Cook for another couple minutes, but don’t burn anything.

Add 3/4 lb diced rutabagas from the frozen section of the grocer, and stir in until the frozen bits have all fallen off, then add 1/2 tsp. of paprika and salt and pepper to taste. Stir until you feel like everything is coming along nicely. Sip some wine. Drink some beer. I don’t know.

What follows (and the spices), I mostly lifted from the other recipe. Well, until the end. You’ll see.

Add three or four Tbs. water and cover for a few minutes.

Return the meat to the hash, along with the juice of a whole lemon (they use half).

After a couple of minutes dish it into to four bowls (this is a hearty meal for two), cover with the fried eggs, pour a few teaspoons of El Pato Jalapeno Salsa (from the Mexican section of the grocer, sub a superior salsa if you wish) on top of the eggs, and garnish with a few sprigs of cilantro.

That’s it. Everything was pretty much packaged in some way (even the lemon in its rind) or could be (frozen diced onions). The whole thing took about twenty or twenty five minutes from start to finish.

The finished product was every bit as satisfying as white potato hash—maybe even more—and I think the starchy carbs were reduced to about 1/5 of potatoes.

Enjoy!

from: Jamey W. Bennett 
to: Daniel Larkin
date: Tue, Jan 14, 2014 at 12:01 AM

Oh, I forgot a crucial ingredient that makes it a little more south of the Border and less of a rip-off! I used a 10oz can of diced tomatoes and green chilies (medium heat) when I added the lemon. They warmed up in the couple of minutes left in the cook. I can get the Ro*Tel brand for $1 at Dollar Tree or Target. They were a wonderful component, and I didn’t want to cook the life out of the tomatoes, so I thought adding them at the end would be like two minute hops in homebrew. 😉

from: Daniel Larkin
to: “Jamey W. Bennett” 
date: Tue, Jan 14, 2014 at 9:08 AM
subject: Re: Chorizo, Bacon, and Eggs Rutabaga Hash

I saw a Cauliflower Hash recipe on Facebook, and I’ve actually been planning it in my head ever since. My plan was to go with tempeh pre-boiled in a mix of water, soy sauce, vegan Worcestershire, and liquid smoke. I’ll go with your spices and tomato/chili mix for sure. This has Brinner written all over it.

from: Jamey W. Bennett
to: Daniel Larkin
date: Tue, Jan 14, 2014 at 4:00 PM

Wow, that’s quite a different direction, and sounds delicious.

[Note: Pictures were taken of this, but seem to be lost to the author. Apologies.]

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(Pickled) Scotch Eggs

from: Jamey Bennett
to: Daniel Larkin

Hey Dude,

We’ve talked a bit about your pickled eggs and your enjoyment of sausage. Well, I’m going to tell you how to make awesome Scotch eggs, and it’s super easy. In fact, if I were a betting man, I’d bet that you already make some kick ass Scotch eggs for your hikes. (Actually, I pickled Scotch egg is, I guess, called a Manchester egg. Or at least that’s what Google seems to tell me.)

Here’s all you need:

  • Pickled eggs – For the batch in the picture, I had three pickled chicken eggs, and 10 pickled quail eggs. I had regular pickled eggs, fermented beet juice pickled eggs, sweet Sriracha pickled eggs, and buffalo pickled eggs. More on that another time…
  • 1 lb breakfast sausage – Tube sausage, or get fresh stuff from Whole Foods or somewhere and squeeze them out of the casings. I like sage in my breakfast sausage.
  • 2 fresh eggs
  • 1 tbs Worchestershire sauce
  • 3/4 cup bread crumbs
  • Deep fryer, or a pretty deep layer of oil in a skillet to fry at least 1/2 an egg at a time

1. Simple. Here’s all you do. Carefully and evenly cover each of the eggs with sausage. Put them on a plate or a tray as you cover them, and stick them in the freezer for about 15 minutes.

2. Crack the eggs into a bowl and add the Worchestershire sauce and whip up until it’s all mixed in. Have the bread crumbs in a separate bowl.

3. Take out the eggs, and one at a time, dip them in the egg/sauce mixture and then the bread crumbs. Throw them in the deep fryer at 365 for about 5-7 minutes, until the Scotch eggs are browned all over.

Let cool about 10 minutes before serving. Serve whole or sliced in half (the long way) with spicy brown mustard, hot sauce, or just by itself. Great the next day hot or cold, and perfect to take on a hike for an afternoon snack on the first day.

from Daniel Larkin
to jamey w. bennett

Some friends of our have done “Bar Food Night” a few times, and this seems like a natural fit.  Fried meat-wrapped meat.  Perfect!  And I finally get to knock Scotch Eggs off my bucket list!

from: Jamey Bennett
to: Daniel Larkin

Of course, you don’t have to pickle the eggs first. Any hardboiled egg will do. I just like the flavor the pickled eggs add to the mix.

I thought of you when I was googling the history of Scotch eggs. Like many things related to food, nobody knows for sure. But the story I liked best said that Scottish shepherds invented them so that they could go out into the field for an entire day, and all they’d have to take is a sack with a little loaf of bread and a couple of Scotch eggs. The eggs were a big boost of protein, but not messy and something that wouldn’t spoil in a few hours. And of course, they’d be lighter on the way out…