Ms. Vee’s Sun-dried Tomato Potato Hash

This elegantly simple dish is one of the most popular at the Beazley House.

1-2 jumbo eggs per person
1 red potato per person, medium dice
1/2 Tbsp. sun-dried tomato, chopped
1 tsp. extra-virgin olive oil
1 tsp. butter
pinch of Mrs. Dash Garlic & Herbs seasoning
salt & freshly cracked pepper, to taste
pinch of onion powder
dried basil
1-2 Tbsp. crumbled feta
1 tsp. fresh parsley, minced (optional)
2-4 slices of good bacon

Prepare bacon using your favorite method. At the Beazley House, we prepare our thick cut bacon by baking! Yep, in a 400� degrees oven on a foil-lined pan, it’s ready in 20-30 minutes, depending on how crispy you like it.

Heat a 10-inch sauté pan over medium-low heat and add olive oil, one turn of the pan, and a pat of butter. Once the butter is melted & bubbly, add the cubed potato and onion. Sprinkle liberally with seasonings and a pinch of salt. Allow to sauté, turning every 5 minutes, until the potatoes are cooked through �" about 15-20 minutes.

While the potatoes are cooking, prepare your poached eggs to your liking. About 3 minutes for soft yolks, up to 5 minutes for firm yolks.

When the potatoes are nearly cooked through, toss in the chopped sun-dried tomato, tossing to combine. Veggies are done when a potato is easily pierced with a fork.

Plate your vegetables in a nice ramekin or decorative plate. Nestle your poached eggs on top. Sprinkle with crumbled feta and fresh minced parsley (optional). Serve immediately with a hot mug of Beazley House Blend coffee and your crispy bacon, fresh out of the oven.


Recipe Summary:
Yield: 1-2
Prep Time: 10mins.
Cook Time: 30-45mins.

Other recipes by The Beazley House B&B Inn:
Sweetheart Chocolate Decadence Cake
Pineapple Medley Coffee Cake
Mrs. Beazley's Raisin Bran Muffins
Mandarin Orange Cranberry Bread
Mrs. Beazley's Famous Chocolate Chip Cookies
Tomato Basil Frittata
Chile Cheese Strata

Recipe Provided By:
The Beazley House B&B Inn
Napa, CA

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