Recipe by: Recipe Courtesy of Salt House in San Francisco, CA
Step aside, hash and eggs. This clever reinvention, pairing marble potatoes, Serrano ham, chicken confit and spinach, turns up the dial on color and cool-factor. It’s an easy upscale for brunch—and a breakfast-all-day item that’s right at home on lunch or dinner menus. Recipe Courtesy of Salt House in San Francisco, CA
1-1/2 lbs Assorted small potatoes
Extra-Virgin olive oil as needed
Kosher Salt and Fresh Ground Pepper to taste
12 ounces Pearl Onions
24 Italian Parsley Leaves
6 ounces Diced Serrano Ham
12 ounces Shredded Chicken confit
6 ounces Baby Spinach
4 Larges eggs, poached
4 Slices cooked bacon, chopped
Preheat the oven to 350˚F.
Cut the potatoes into quarters, toss to coat in olive oil, and season with salt and pepper. Roast until tender 10 to 15 minutes.
Meanwhile, blanch the pearl onions in a large saucepan of boiling salted water, immediately transfer to an ice bath to cool, drain, and then cut in half.
Pour about an inch of oil into a high-sided large saucepan and heat to 350˚F.
Fry the parsley leaves, in batches as needed, until crispy. Transfer to a paper towel-lined plate to drain and cool.
Heat a film of olive oil in a large sauté pan. Add the ham, chicken confit, marble potatoes and pearl onions. Once the ham begins to crisp and the vegetables take on a bit of color, add the spinach. Toss a few times to incorporate. Adjust the seasoning to taste.
Divide between 6 serving bowls, making a nest in each to add an egg. Nestle the egg in the center, season it with salt and pepper, and top each with some of the
chopped bacon and 4 fried parsley leaves.
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