I am not hungover today.
This is nice.
I do, however, (still) have a head cold, which is basically the same thing.
And so for our New Year’s Feast, Part I (there were three parts, and the other two consisted of brownies and lasagna) I made Kendrick, Francesca, Indy and myself my go-to New Year’s Day meal: Potato-Avocado Hash with Eggs.
It is so good, and so exactly what you want to eat when you’re not feeling quite right.
(It’s also pretty much a perfect dinner-for-one, especially eaten all mushed together while sitting on the couch in front of The Bachelor, which premieres this Sunday. Just saying.)
Serves 2
What You Need:
5-6 new potatoes, diced into 1/4″ pieces
1 medium yellow onion, diced
Olive oil
Garlic powder
Salt & pepper
1 ripe avocado, diced
4 eggs
What You Do:
1. In a large pan, heat a few tablespoons of olive oil and saute the potatoes and onions with garlic powder and salt and pepper to taste (I actually skip the pepper because I hate pepper) until tender, stirring more or less constantly. This is going to take awhile – like 20-30 minutes – so you can parboil the potatoes and then just saute them for the last few minutes if you like…but I enjoy the process, and find it oddly meditative and relaxing. And if you actually take the time to cook the potatoes and onions this way you’ll end up with lots of burn-y bits to scrape off the bottom, which only adds to the flavor.
2. Fold in the diced avocado, and add a little extra seasoning, if you like.
3. Either fry the eggs (over-medium is good; you want them to be kind of runny) or poach them, and then spoon the eggs over the hash to serve. If you like hot sauce, go ahead and throw some on (Kendrick tells me this is good).
Ummmm.
Hangover (or head cold) = much better, thank you.
