#EggsPicklesCelery

14 Jul


Okay, so I have used the whole hash tags theme before, but I can’t help it. I think that things like hash tags and emoticons are great. They are a unique way of enhancing the written(or typed) language.
But let’s talk about the gruel. I got a little crazy last week. Cheating on Mark Bittman with Chocolate Covered Katie. Mmm, mmm, mmmmmm. Tsk. This week I returned to my main man Mark and my beloved How to Cook Everything Vegetarian. This was another variation on straight-up Egg Hash. Vegans, never fear. There is a tempeh hash coming soon. Come to think of it, you could probably trade out the eggs for tempeh and the butter for olive oil and make this vegan.
This was good. Bittman describes it as being like a warm potato salad. I ate it warm, then I ate the leftovers cold which is what I prefered. Then again I like things cold that I am not supposed to. Like oatmeal…

Egg Hash with Celery and Pickles(adapted, just a bit, from Mark Bittman’s How to Cook Everything Vegetarian)
olive oil spray
1 Tbsp. butter, separated into 1 tsp. and 2 tsps.
4 red new potatoes, chopped
salt
freshly ground pepper
2 hard-boiled eggs, peeled, whites chopped and yolks mashed(keep separate)
1 tsp. minced garlic
8 tsp. chopped scallions
8 tsp. minced celery
8 tsp. minced pickles
1 tsp. dijon mustard
Parsley for garnish(I am discovering these finishing touches really do make a difference, adding freshness and balance to the dish, so don’t omit and don’t use dried)
Mist pan with olive oil, add 1 tsp. butter and turn heat to medium-high. Add taters, sprinkle with salt and pepper and let cook undisturbed until edges brown. Toss, turn heat to medium and cook, stirring occasionally until crisp and golden. Add a splash of H2O, scrape up any browned bits and transfer all to a plate. Turn heat back to medium high, add 2 tsps. butter and melt. Add egg whites and let cook undisturbed until they start to sizzle. Add salt and pepper and toss. Turn heat to medium and add garlic. Cook, stirring occasionally until garlic and eggs are golden, about 2 minutes. Add back the potatoes, along with the scallion, toss, and cook on medium-low for about 3 minutes. Stir in yolks, celery, pickles and dijon mustard. Put it on a plate, garnish with parsley, and gobble. Or daintily nibble. Whatever you like. I chilled and devoured it.

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2 Responses to “#EggsPicklesCelery”

  1. Mary Anne Lucas July 15, 2011 at 2:56 am #

    Could probably also use mashed-up firm tofu instead of the eggs or tempeh. (Color it with a little tumeric to trick your taste buds.)

Trackbacks/Pingbacks

  1. Gatsby time again: # « Scrumptious Gruel - June 9, 2012

    […] Not quite as toothsome as this succulent one. Less spicy than this one. Easier to make than this one. […]

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