It’s the middle of the summer, yet I am craving warm comfort dishes. Saturday night I made braised short ribs that took nearly 3 hours in the oven. Monday night I made hanger steak chili that simmered for two hours. I even baked bread, well my bread maker baked it, but you get the point. Days like these when I feel the need for comfort food I am mostly thankful for that A/C. I find that I eat based on my mood and not necessarily the season. My husband is the same way and that makes our marriage so much better.
I’ve been meaning to share the recipe for this amazing Garlic Butter Hash for a while now. I boiled baby red potatoes first, then tossed them with butter, lots of garlic and fresh parsley. I love how crispy the skin becomes when you fry them afterwards, topped with eggs and jalapeños it was divine.
Have a great week friends.
- 1 lb baby red potatoes, scrubbed and quartered
- 3 garlic cloves, minced
- 1 tbsp Earth Balance (or butter)
- 3-4 eggs
- 1 tbsp fresh chopped parsley
- salt and pepper to taste
- 1 fresh jalapeños, thinly sliced
- olive oil
- Preheat a pot of water for a boil, salt generously, add potatoes and boil until thoroughly cooked.
- Drain, add garlic, Earth Balance and fresh parsley. Stir well to combine.
- Preheat oven to 350 degrees.
- Add olive oil to a large skillet, transfer potatoes and cook until golden on each side. Try not to disturb the potatoes too much or you won't get the crust.
- Season with salt and pepper.
- Crack eggs onto the potatoes, then bake until set.
- Serve topped with fresh jalapeño slices.