<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • The Chopping Blog

Food Comics: Veggie Hash and Fried Eggs

Tom O.
Posted by Tom O. on Jun 4, 2018
Find me on:

We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. Here, he shows us how to make a delicious breakfast when you have the luxury of a slow morning. 

I hope you woke up with a smile on your face this morning, Food Fans! There are two types of mornings in my opinion. The ones where you have to rush out the door and are lucky to grab a bowl of cereal, and the slower ones where you can take some time making a delicious breakfast. One of my favorite things to make on those slower mornings is Fried Eggs with Veggie Hash This recipe makes enough for four and takes around half an hour to make. Here's what you'll need: 4 slices bacon 2 carrots, julienned ½ cup onion, diced 1 cup greens (spinach, collard greens, salad mix, etc.) ½ pint cherry tomatoes, quartered 1 clove garlic, minced 4 eggs 4 slices bread, toasted If you'd like this dish to be vegetarian, skip the bacon step and replace the bacon grease with 4 tablespoons vegetable oil. Heat a large pan with a lid over medium heat and cook bacon for 4 minutes, then flip and cook for another 4. Remove cooked bacon to a paper towel to dry and cool. Keep the bacon fat in the pan. Add the carrots to the pan and cook, stirring occasionally, for 10 minutes, allowing the carrots to soften and be evenly coated with grease. If you don't want to take the time to julienne your carrots, cut them into rings 1/8th thick, and cut the larger rings in half to make half moons. Next, add your onion. Stir occasionally and cook until onion is translucent. Add in greens and stir to combine. Allow the greens to wilt and shrink, then add the garlic and tomatoes. Bacon can be crumbled up and added back into the hash here, or served on the side. Make 4 small wells in the hash so that you can see the pan. Crack an egg into each well. Once the bottom of each egg has solidified, put the lid on the pan. Cook for 2 minutes, until a white film forms over the yolk, or longer to reach an ideal yolks runny-ness. Put the hash on top of toast and an egg on top of the hash. Serve immediately. Try switching up which vegetables you use based on the season! The key is to keep a wide range of textures, so replace a crunchy vegetable with another crunch one! Happy Eating!

For other breakfast ideas, check out these upcoming hands-on cooking classes at The Chopping Block:

We even teach kids how to make breakfast in our Breakfast to Bedtime kids summer cooking camp! Have your child join us for the next session in June. 

Our July calendars were just released on Friday, so check them out! 

View our calendars

Love our food comics but want a text-only version for easy reference in the kitchen? Download a PDF of the recipe here.

 Tomnight

Topics: hash, breakfast, egg, vegetables, food comics

Subscribe to Email Updates

Recipes Ingredients
Cooking Techniques Cookbooks & Tools
Food News Local Spots
Travel Wine
Vegetarian Gluten-Free
Kids Baking & Pastry
Boot Camp Retail
Most Recent Posts

cooking_classes
gift_cards
boot_camp
Sign Up To Get

Location

360 Virtual tour
360 degree location view
Lincoln Square
4747 N Lincoln, Chicago, IL 60625
773.472.6700 | 773.472.6779 fax
Click Here for Map
  
Reviews of The Chopping Block Lincoln Square at coursehorse.com

Awards

Best of Chicago Awards


 

Recommended on

Yelp Google

The Chopping Block accepts 

credit-card-icons-small
Privacy Policy | Refund Policy
Site Map

 

Meet our Sommeliers

Meet our Spirit Expert

Wine & Spirits List

 

Boot Camps

 

Shop

Gift Cards

Wine of the Month Club

 

About Us
Who We Are
What We Do
Join Our Team
Press Kit

    •  
    •  
    •  
Copyright © 2023 The Chopping Block
Website by Revenue River