Photo Credit: Elena Rosemond-Hoerr
In the past two weeks I've had five or six people ask me about my stance on breakfast for dinner, or brenner. My answer? I am all for it. I could not be more in support of a meal that supports eating some of my favorite foods for dinner. Because while I love breakfast and brunch makes my heart flutter, there is just something about having a fried egg with a side of delicious for dinner.
This brenner hash is something that has been evolving for years, something that has become a staple in our dinners. At first it was nothing more than grated potatoes and cheese.
Tonight's version included eggplant, red pepper, jalapeño, red and golden potatoes, onion, and a healthy dose of garlic.
Combined with bacon and the yolk of one dippy egg—and I'm in heaven.
Summer Brenner Hash
1 red potato
1 golden potato
1 (small) eggplant
1 red bell pepper
1 vidalia onion
1 jalapeño
2 garlic cloves
1 tbsp olive oil
Salt & pepper
½ cup extra sharp white cheddar, grated
Grate potatoes and eggplant. Set aside. Roughly chop onion, garlic, jalapeño and bell pepper. Set aside. Heat oil in a large skillet. Add garlic. Saute 1 minute, and then add onion and peppers. Cook 3-5 minutes. Add in potato and eggplant hash. Cook, stirring frequently (it will get a little sticky) for 10-12 minutes. Salt and pepper. Remove from skillet and stir in grated cheese.
What's your favorite breakfast dish to eat for dinner? Chime in below!
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