My weekday mornings are pretty routine.
I wake up around 600AM and do a little stretching and my own version of what I would call Yoga. After that I head to the bathroom to wash up and trim my sorry excuse of a Movember attempt (I’m part Asian, so I grow more of a Fu manchu. Kind of.). Sometimes I start singing before the roosters begin to crow. This usually results in my wife giving me the ‘eye’ (fellas, you know what I mean) because she has a little more than 30 minutes of beauty sleep and I’m about to wake the beast if she doesn’t get them.
After I do a bit of writing in my notebook and jot down a few things for the day, I begin breakfast. Since I work from home and my wife drives to work, I make it a point to cook her breakfast every morning. Her friends tell her how lucky she is and I tell my friends a happy wife means a happy life.
But in all honestly, I do enjoy cooking breakfast for her.
Lately, I’ve been playing around with creating my own style of hash. But on this particular morning when I looked into the fridge, I found out it was probably time to head to the grocery store. I grabbed whatever I could get my hands on. I saw a pineapple sausage, mini sweet bell peppers, mushrooms, and onino. Done.
The good thing about our place is that we have a own mini garden with a bunch of small produce. For this dish, I grabbed fresh oregano and sweet basil, while I talked to the tomatoes and taro plants.
I like getting up in the early morning because it’s nice and quiet, the sun hasn’t fully risen, and I get to create something with my hands: a taste, a moment, a memory, a smell, and a new recipe to talk about. For me, Breakfast is like a religious event. I pray to the breakfast gods every morning.
As a guy who enjoys staying fit and healthy, I tried Intermittent Fasting for several months, which suggested you eat within an 8 hour window and fast for 16 hours. That meant my window was between 12PM – 8PM. I got great results but I didn’t feel complete. Why? Because it took my frickin’ morning breakfast away. Yes, I could’ve cooked breakfast foods at noon, but it’s totally a different experience.
I see Hash as a man’s go-to meal.
You basically chop up a bunch of stuff, season it well, and toss it in a Cast Iron Skillet which is a must for a good Hash. Oh ya, meat in your has is a must as well. I repeat: Meat in your hash is a must. There should be no such thing as a Vegetarian Hash. That’s just a cooler way to put sautéed vegetables.
Take note: My wife says (and she’s a smart woman),
“There’s nothing sexier than waking up in the morning, seeing your man cooking breakfast while drinking a hot cup of coffee. Yup, sexy.”
And I’m pretty sure, she isn’t the only one that thinks that. Am I wrong?
While all the heavenly-ness cooked in the cast iron skillet, I decided this would be perfect with eggs. Who am I kidding, it’s more the other way around. To me, eggs are the Rockstars of breakfast. I took four eggs out of the fridge and placed them on the side to come a little closer to room temperature. This may sound rookie, but I found that cold eggs straight from the fridge don’t cook as well and evenly.
I waited for the onions become translucent and the sausage have a little crisp on them. I didn’t want to fry the egg in a separate pan. So I cracked the four eggs right on top of the Hash, placed the cast iron skillet into the oven, and prayed.
Usually when I do ‘From the Fridge’ recipes, I have no idea what to expect or what exactly I’m doing. I’m just flowing with it because it sounds good.
Because the Cast Iron Skillet distributes heat evenly, I kept an eye on the eggs to make sure to keep them Sunny Side Up with no cloud cover. This came out to 3 or so minutes in the oven. My wife likes the yolk still a bit runny.
When I took it out – Good Morning Sunshine!
To plate, I took my spatula, divided the Hash into quarters, and placed the Sunny Side Up Pineapple Sausage Hash right onto a plate to serve. Needless to say, another successful ‘From the Fridge’ recipe and another morning for happy wife to keep a happy life.
SUNNY SIDE UP PINEAPPLE SAUSAGE Recipe:
- 2 tbsp of olive oil
- 1/2 medium onion (julienned)
- 3 sliced mini bell peppers
- 1 cup of rustic chopped mushrooms
- 1 pineapple sausage chopped (I would put more but it’s all we had, you can add any left over meat you prefer.)
- 3 cloves of chopped garlic
- 4 leaves of sweet basil
- 2 leaves of oregano
- 4 eggs
- Whatever seasonings or spices you are feeling. I used: salt, pepper, paprika, and red chili flakes.
Heat the cast iron skillet and add 2 tbsp olive oil. Add the onions and make them sweat. I try not to make it rocket science when it comes to Hash. Once the onions start to sweat usually in 3-5 minutes, I add the mushrooms and cook until they start to release liquid. This takes another 3-5 minutes. Then I add the sausage and bell peppers. I like to keep a little crunch in the bell peppers. Keep on a med-hi heat, stirring occasionally , and wait until the sausage has a little char on them from the sugars.
Spread out the hash on the pan and crack the four eggs right on top of the hash. Let the eggs settle into the Hash and then place into the oven. Wait for 3-5 minutes. All you are waiting for is for the eggs to cook for your liking. Once they are cooked to your preference, the cast iron out of the skillet and plate it up while still hot.