Menu Makeover Minute – Hash With Poached Egg

A good whole food fall breakfast is hash with a poached egg. A typical recipe of hash includes carrots, parsnips, rutabagas, beets, onions and a meat.
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A good whole food fall breakfast is hash with a poached egg. A typical recipe of hash includes carrots, parsnips, rutabagas, beets, onions and a meat. The recipes like this generally serve four and can cost $14.50 in ingredients. That’s a per serving cost of $3.64 each.

I had two areas of concern when altering this dish. The first was to remember to add vinegar to the poaching water. It helps hold the egg in a ball. Also, use a good potato full of starch, like a russet, then after cubing, rinse off the potato and pat dry before frying. After frying, and just before plating, wilt a few spinach leave with the hash to add a dash of color.

Now take a look at this reformulation of a hash that is under a dollar a serving and appealing to the eye.

Serves 4

Preparation time: 25 minutes

6 Yellow potatoes, cubed

2 Carrots, sliced

2 Stocks celery, sliced

1 Onion, diced thickly

1 Teaspoon cumin

3 Tablespoons oil

4 Eggs

Serve hash with ketchup and/or hot sauce to enhance the flavor.

In a 10 inch skillet, warm oil. Add in potatoes, carrots, celery and onion and fry until golden brown, about 15 minutes. Next heat 8 cups of water until surface begins to roil. Add a tablespoon of vinegar to the water. Break eggs, one at a time into a large serving spoon and gently lower egg into water. Give the water a gentle swirl after adding each egg. After all of the eggs are in, put a lid on the pot and shut the heat off. This is a good time to get your plate ready the hash. After 3 minutes elapse, remove lid and check eggs by gently poking with your finger and checking for a slight rubbery feeling. Remove from water with a slotted spoon and place on top of egg.

$$$Cost per Serving: $0.94, Recipe Cost $3.77

This is a nice breakfast on a cool fall morning and don’t forget to serve it with plenty of fresh ground black coffee.

By adjusting recipes to lower cost ingredients, minimizing the amount of meat you consume, using those store brands, utilizing coupons and shopping at dollar stores, most people can lower the per serving price in any recipe. Taste, presentation and nutrition are maintained for your family. Next time I will concentrate on breakfast.

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