Gourmet Breakfast Stack
The ultimate fancy brunch is easier than it looks! Layers of the hash browns, ham, tomato relish, poached egg, and salsa Verde make the BEST way to start the day.
Servings: 2 SERVIINGS
Equipment
- Tall biscuit cutter or tall cookie cutter
Ingredients
- 2-3 small potatoes, peeled, and thinly sliced yukon gold or red work well
- 4 slices of ham lunch meat
- 8 grape tomatoes slices thin
- 2 tbsp red onions, chopped small
- 1 tsp champagne vinegar can use regular
- 2 eggs, poached
- 1/4 cup salsa Verde
- 1/4 tsp paprika
- chopped chives for garnish or parsley
Instructions
- To begin, peel, and thinly slice the potatoes. Then stack and chop it into strips. Like hash browns but a bit thicker. Toss in a pan with olive oil, salt, and pepper. Cook on medium heat until nice golden brown.
- While the potatoes are cooking, we will start the relish. In a small bowl, combine the tomatoes, onions, and vinegar. Mix and set aside.
- After the potatoes are cooked, slide them over and add the ham. Cook for a couple minutes on each side then turn off the heat.
- Poach 2 eggs. The easiest way to do so I get a pot of water boiling, add 2 tbsp. of vinegar. Crack the eggs in 2 separate bowls, and swirl the water with a spoon, get it going in a circle and drop the eggs 1 at a time. Turn off the heat and let them cook for 4 minutes. This will create the perfect over medium runny egg!
- Remove the eggs with a slotted spoon.
- Let us assemble!
- On a plate, place the cutter/stacker on a plate. Scoop a good amount of the hash browns in the middle and push down with a spoon. Next goes the ham, you can cut it into pieces. Then some of the relish. Pack it down and pull off the mold/cutter. Top with the poached egg, Verde salsa, paprika, and chives.
- ENJOY!
