Potato Hash with Fried Eggs & Arugula Blueberry Salad
Peppers, zucchini, rosemary and paprika, two fried eggs, and arugula with aged balsamic.
Ingredients
- 1½ lb, diced Potatoes
- 1, diced Bell pepper
- 1, diced Zucchini
- 1, diced Onion
- 2 cloves, minced Garlic
- 1 tsp chopped, plus sprigs Rosemary
- 1 tsp Paprika
- 3 tbsp Olive oil
- 1 tsp salt, to taste Salt and pepper
- 2 per plate Eggs
- 2 big handfuls Arugula
- ½ cup Blueberries
- 1 tbsp Fogato aged balsamic glaze
- 1 tbsp Olive oil
- a pinch Flaky salt
Steps
- Heat the oil in a wide pan until hot, add the potatoes with the salt, and cook covered until tender, then uncover so they crisp.
- Add the onion, pepper and zucchini and cook until golden, then the garlic, rosemary and paprika for a minute.
- Fry two eggs per plate in a little oil until the edges are crispy and the yolks are still runny.
- Toss the arugula and blueberries with olive oil and flaky salt, then drizzle with the Fogato aged balsamic glaze.
- Plate the hash with the eggs and the salad on the side.
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