About the music: Whether you’re enjoying this delectable hash and egg combo for breakfast or breakfast for dinner, you’re bound to be feeling groovy as you prepare it. Face it, it’s a groovy dish. So the goal of the playlist we’ve come up for this recipe is to match the feel of the food. Start to finish, the songs are meant to take you on a wavy adventure of poppy disco (Cinnamon Chasers and Clive Tanaka), booty-shakin’ house music (Casino TImes, Chris Malinchak, and Justin Martin), and a genre bending groove-journey from Storm Queen. The Chasers’ Luv Deluxe and Tanaka’s All Right, All Night should last you through the preparation of the hashbrowns, then you’re gonna get slightly more down and dirty with the next three tracks while you sautée those browns to a crisp. Finally, the 8-minute Let’s Make Mistakes is the perfect egg-frying song (you’re probably going to wanna go for the flip somewhere around the 4:00 minute mark, then resume dancing). Enjoy!
Cook time: 40 minutes
1/2 lb Baby Potatoes – quartered
1 large Shallot – coarsely chopped
1 very small onion or half an onion – finely chopped
1 yellow pepper – chopped
a good handfull of chopped parsley
2 ham sausages
1 chorizo sausage
salt to taste
pepper to taste
paprika to taste
thyme to taste
Combine all chopped ingredients into a medium sized mixing bowl. Pour in olive oil and sprinkle with parmesan cheese generously. Season it up up with all the spices you may desire–you can really just eyeball it because it’s hash browns. Place onto a baking dish with tin foil and thrown it in the oven at 400 degrees for 20 minutes. Grill the sausage when the potatoes are baking for their first 20 minutes, then cut them into little cubes. take out the potatoes and mix with sausage and cook for another 20 minutes. fry an egg or two with a few minutes to go, place on top of the dish and serve.