Crispy Potato Hash with Mustard Greens-Scallion and Fried Eggs

  • 1 Pounds-Red Potatoes-medium size
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 2 Tablespoons-Olive Oil
  • 8 Cups-Mustard Greens-washed and rough chopped
  • 6 Each-Green Onions-sliced thin, white and green parts kept separate
  • 1 ½ Cups-Cheddar Cheese-grated
  • 8 Strips-Smoked Bacon-sliced into thin strips, cooked and drained
  • To Taste-Crème Fraiche-{homemade recipe below}, or sour cream
  • 1 Tablespoon-Unsalted Butter
  • 4 Each-Eggs

Directions

  1. Place potatoes in a large pot, cover with water and turn burner on high.
  2. As soon as water begins to boil set timer for 15 minutes.
  3. When timer goes off check doneness of potatoes by inserting a knife into center.
  4. If it pierces easily to center remove, drain and run cold water over to cool.
  5. If not tender check potatoes every minute or so until tender.
  6. Potatoes should hold shape and not be following apart.
  7. Normal time is 15-20 after boiling, depending on size of potatoes.
  8. Preheat oven to 425 degrees, while potatoes cool.
  9. Meanwhile, warm oil over medium high heat and add mustard green/green onion whites.
  10. Cook just to wilt, remove and set aside.
  11. Once completely cooled break potatoes with your hand into large pieces, about 3 per potato.
  12. Place on sheet tray or in an iron skillet.
  13. Drizzle with oil and season with Spice Mix.
  14. Place in oven and roast for 15-20 minutes until golden and crispy, do not stir while cooking.
  15. To crispy potatoes, add greens/scallions and combine.
  16. Spread around in one single layer.
  17. Top with cheddar and place back in oven just long enough to melt.
  18. Meanwhile, melt butter, fry eggs and remove from pan.
  19. Remove potatoes from oven, and place in bowls.
  20. Top with bacon, crème fraiche, eggs and garnish with green onion tops.

Homemade Crème Fraiche

  • 2 Cups-Heavy Cream
  • ¼ Cup-Buttermilk
  • 5”x5” Square-Cheese Cloth
  • 1 Each-Quart Mason Jar with ring lid {no cap}

Directions

  1. Place cream and buttermilk in jar.
  2. Stir to incorporate well.
  3. Place cheese cloth over opening on jar and screw on ring.
  4. Cheese cloth should be the only thig between the cream mixture and open air.
  5. Leave out at room temperature on counter for 1-2 days, or until mixture is thick like sour cream.
  6. Remove ring, discard cheese cloth, place flat cap in ring and screw on jar.
  7. Place in fridge for up to a week.