Saturday Savory: Breakfast Hash

I have a second broiler recipe from Alton Brown today. This recipe, he says in the book, was developed by him in college with some "borrowed" ingredients from the pizza place where he worked.

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We changed some of the ingredients in this recipe, for instance we changed mozzarella cheese to sliced cheese and did not put chili flakes. However, you can decide how you
want the recipe. Here is the original ingredient list:

• 1 pound 12 ounce package frozen hash browns
• 7 ounces frozen spinach ( a little extra doesn't hurt if the box is bigger than that)
• 6 eggs
• 1/2 cup mozzarella cheese
• salsa
• olive oil
• salt

Also, for the recipe you will need a 10-12 inch cast iron skillet, heat/fireproof gloves (for said skillet), and a mixing bowl. Here are the steps to the recipe:

Thaw hash browns in sink of water for 30 minutes.
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Drain the hash browns. Click the image to enlarge.

Turn on broiler and heat the skillet. Click the image to enlarge.

In the bowl, beat two of the eggs. Click the image to enlarge.

Add the spinach and hash browns to the bowl.
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Stir until everything is combined. Click the image to enlarge.

Now take the pan out of the oven, very carefully as it is very hot, and place it somewhere heat proof. Coat the pan with oil, to keep the food from sticking. (He did not say how much.)

Spoon in the hash brown/spinach mixture.
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Spread out evenly and press down with spoon.
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Cook until the tomatoes just start to brown. About
12-15 minutes.Click the image to enlarge.

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Add the cheese of your choice and crack the eggs on top
of everything. Drizzle on some oil as well, for moisture.
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Once the egg whites set, remove the pan and serve the hash.
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So there it is; not an easy recipe, but not very difficult either. I hope you try this recipe and like it. Have you every had a breakfast hash of any sort? Share the experience with me through Facebook or the blog comment section below.