2 – Large sweet potatoes, peeled and medium diced
2 – Large red bliss potatoes, peeled and medium diced
1/2 lb – Ground breakfast sausage, raw
1 – Large onion, thinly sliced 6 – scallions, thinly sliced
Salt and pepper
1 large handful – Fresh spinach
2 Tbsp. – Whole butter
Blanch diced potatoes in salted boiling water until just tender. Be sure to blanch them separately as the cooking time is longer for the red bliss than the sweet potatoes. Drain and cool.
In a large cast iron skillet over medium heat, brown sausage breaking into smaller clumps. Remove from pan when sausage is cooked. Add the onions and sauté until they begin to soften. Add back in all of the blanched potatoes and the cooked crumbled sausage. Continue cooking over medium heat. Add a little olive oil if necessary. Sauté until the potatoes caramelize and have nice color. Add scallions and spinach. Add whole butter and toss to finish. Season with salt and pepper.
Two eggs per person
Make sure you start with cold eggs. Break each egg into a separate cup. Bring a large pot of water (big enough that the eggs won’t touch the bottom) to a boil. Add a small amount of distilled white vinegar to the water (depending on the size of the pot and the amount of water in it, approximately ½ cup.) The acid in the vinegar helps the egg whites hold their shape. Gently dump the eggs into the water one at a time. The cold eggs will slow the boil of the water down. As the water comes back up to temperature, use a slotted spoon to drag eggs around the pot to prevent the egg from sticking to the bottom. Adjust the heat downward to prevent a hard boil. The water should be just under a boil. Poach the eggs for approximately 4 minutes. Remove eggs with a slotted spoon and set on top of plated hash.
6 – Strips of Bacon
3 Tbsp.– Brown Sugar
3 Tbsp. – Maple Syrup
Cayenne Pepper – to taste
Cook Bacon over medium heat in a cast iron pan. After bacon begins to crisp up, add sugar, maple syrup and cayenne. Continue cooking (being careful not to burn) until bacon is crisp and caramelized. Remove from pan, let cool slightly and break into pieces.
To plate dish, spoon hash on center of the plate, top with poached eggs and crumbled bacon.
© 2017 Folkestone Inn. All rights reserved.
Folkestone Inn Bed & Breakfast
Scott & Toni Rowe Owners/Innkeepers
101 Folkestone Road
Bryson City, NC 28713-7891