Fried Egg and Veggie Hash and My Mom's Danish Puff

This is such a simple yet satisfying meal, and eggs so often serve as a quick nourishing meal for me, any time of the day.  This was inspired by some fresh eggs I bought from a friend of a friend who raises chickens, and the eggs were actually laid on Innaugeration Day, which really made these eggs something special.  Anyway, I usually like to doll my eggs up with hot sauce and olive jalapeno relish, but really wanted to focus on the rich and promising flavor of this Innaugeral egg, so I gently cooked in in a heated skillet with a little olive oil, being careful not to have the heat too high, and then seasoned it with dried herbs from my garden and sea salt.  A special egg deserves a special kind of side dish, so here's the recipe for Roasted Veggie and Potato Hash.

Roasted Veggie and Potato Hash

Serves 4

2 carrots, peeled and julienne cut

1 parsnip, peeled and julienne cut

1/2 Sweet Yellow Onion, julienne cut

2 russet potatoes, peeled and julienne cut

4 cloves garlic, thinly sliced

4 Tablespoons olive oil

Sea salt, cracked pepper, and dried herbs to taste

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Heat oven to 400 degrees.  Toss veggies, onions, garlic, and potatoes with olive oil and season with salt, pepper and herbs.  Roast in the oven, stirring every 8-10 minutes, and roast about 20-30 minutes.  

Kay Nelson's Danish Puff Pastry

serves 8-12

Preheat oven to 350 degrees

My Mom made this every Easter, and so to honor her memory, I make it every year.  Our whole family LOVES it!

1 cup all purpose flour

1/2 cup butter

2 Tablespoons ice water

Blend the butter and flour together with a pastry blender, and then work in the water. Press together and then press into 2 strips 3"X12" on an ungreaded baking sheet.  Set aside and prepare the topping.

1 cup water

1/2 cup butter

Bring butter and water to a boil, and then add:

1 1/2 teaspoon almond extract

1 cup flour

Stir flour and extract in quickly until incorporated, then add

3 eggs

Stirring in one at a time until completely incorporated.  

Spread half the filling on each dough strip, and bake at 350 for 50-60 minutes, until golden brown. Do not underbake.  Allow to cool slightly and ice with Almond Glaze.

Almond Glaze

tops 2 Danish Puff pastries

1 cup powdered sugar

1/3 cup whipping cream

1 teaspoon almond extract

*Photo is beautifully shot by Unleashed Productions photographer John Mowers.  Thanks, John!