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–+ servings

Breakfast Meatloaf Hash Skillet with Poached Eggs

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Rett Breakfast
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 2 cups leftover Cracker Barrel meatloaf, cut into 1-inch cubes
  • 4 medium russet potatoes, diced into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 large eggs
  • 1 tablespoon chopped fresh chives

fremgangsmåte
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to brown and crisp on the edges.
  • Add the diced onion and green bell pepper to the skillet. Cook for 5 minutes, stirring now and then, until the vegetables soften.
  • Stir in the meatloaf cubes and garlic powder. Season with salt and black pepper. Cook for another 5 minutes until the meatloaf is heated through and the hash is evenly mixed.
  • While the hash finishes, bring a medium pot of water to a gentle simmer. Crack each egg into a small cup and slide it into the water one at a time. Poach for 3 to 4 minutes until the whites set but the yolks remain soft.
  • Divide the hash among four plates. Use a slotted spoon to lift each poached egg onto the hash and sprinkle with chopped chives.

merknader

Cube the meatloaf while it is still cold so the pieces hold their shape during cooking. If the hash looks dry after adding the meatloaf, add a small splash of water to the skillet and cover for one minute to create steam. Serve right away so the egg yolks stay runny when broken over the potatoes.
Course: Breakfast
Cuisine: American
Equipment: Large skillet, Medium pot, Cutting board