Belle Chévre & Eggs Recipe
Smoked Tomato, Conecuh Sausage and Potato Hash
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Ingredients
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Hash
Eggs & Cheese
Garnish & Finish
Method
Hash
- 1
Prepare potatoes
Wash and dry the Yukon Gold potatoes. Using a box grater or coarse side of a grater, shred the potatoes, then place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Pat the shredded potatoes dry.
- 2
Dice aromatics and sausage
Dice the yellow onion and red bell pepper into 1/4-inch pieces. Slice the Conecuh sausage into 1/4-inch rounds, then halve the rounds if large. Mince the garlic.
- 3
Pre-cook potatoes
In a large skillet over medium-high heat, add 1 tablespoon neutral oil. Add the shredded potatoes in an even layer and let cook, undisturbed, 4–5 minutes to develop a golden crust. Flip and cook another 3–4 minutes until mostly cooked through but not fully browned. Transfer potatoes to a bowl.
- 4
Brown sausage and vegetables
Wipe skillet clean and return to medium heat. Add remaining 1 tablespoon oil and the butter. When butter foams, add the sliced sausage and cook 3–4 minutes until edges brown and fat renders. Add diced onion and red bell pepper and sauté 4–5 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.
- 5
Combine and season
Return the par-cooked shredded potatoes to the skillet, breaking up any large clumps. Stir to combine with sausage and vegetables. Add smoked tomatoes, smoked paprika, fresh thyme, kosher salt, and black pepper. Press hash into an even layer and let cook undisturbed 3–4 minutes to crisp the bottom, then flip sections and cook another 3 minutes until crisp and cooked through. Taste and adjust seasoning.
Eggs & Cheese
- 6
Prepare goat cheese scramble
In a medium bowl, crack the eggs and add the milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon snipped chives. Whisk until blended and slightly frothy. Crumble the Belle Chevre into small pieces and fold about half of it into the eggs; reserve the rest for topping.
- 7
Cook eggs
In a nonstick skillet over medium-low heat, melt a small knob of butter or a teaspoon of oil. Pour in the egg mixture and let it sit 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs until just set but still creamy, 2–3 minutes. Remove from heat slightly before fully done — carryover will finish them. Fold in the remaining crumbled Belle Chevre off-heat if you like extra creaminess.
Garnish & Finish
- 8
Dress arugula (optional)
If using arugula, toss it in a small bowl with 1/2 teaspoon lemon juice and 1 teaspoon extra-virgin olive oil and a pinch of salt to brighten.
- 9
Plate and serve
Divide the hash between two plates (or one large plate). Spoon the creamy Belle Chevre eggs over or beside the hash. Scatter remaining crumbled Belle Chevre on top, sprinkle the remaining snipped chives, and garnish with dressed arugula and a dash of hot sauce if desired. Serve immediately.