I love Sunday breakfast. For many people, Sunday breakfast is when the whole family sleeps late and then tucks into a traditional spread together. Or they go out to brunch after church. Or they host their own brunch for their friends with pitchers of mimosas. I eat Sunday breakfast alone. Friendboy is out of town today, but even when he’s here he sleeps until the middle of the afternoon on the weekends.
Yesterday I made pumpkin fauxsage using the recipe at Have Cake Will Travel, and then realized that I wasn’t really sure what I was going to do with a massive one pound log of fauxsage. This morning I decided to recreate a dish that I loved as a child: corned beef hash. If you’re thinking of the mush that comes in cans from Hormel, that’s not what I’m talking about. That stuff is just one processing step away from being dog food. I’m talking about made from scratch, and I feel somewhat pleased that, having made my own “meat,” my hash is made-from-scratch-ier than any omni hash that isn’t cooked up by a cowboy.
I cut up some red potatoes into tiny cubes and boiled them in salted water until just tender, then drained them and set them aside. I reserved about three tablespoons of the cooking liquid. Then I diced the pumpkin fauxsage, a portobello mushroom cap, and two giant cloves of garlic. I melted some Smart Balance Light in my large frying pan and added a tablespoon or so of vegetable oil to keep the Smart Balance from burning off. I sauteed the garlic just until I could smell it, and then added the fauxsage and a generous sprinkle of kosher salt. When the fauxsage started to look nicely browned on one side, I added the diced mushroom and stirred until they softened. I turned down the heat, pushed all the fauxsage and mushrooms to one half of the pan, and added the potatoes to the other half with a couple more pats of Smart Balance. I cracked black and red pepper over everything, stirring the potatoes in their half of the pan until they were coated with Smart Balance and spices. I then stirred everything back together and let it sit, coming back every two or three minutes to stir things around. When the potatoes started to look “fried,” I poured the reserved tablespoons of cooking liquid over the hash and let it sit over low heat until the liquid had absorbed and the fauxsage had begun to dry out again.
During the last stage of cooking the hash, I whipped together some waffle batter. I usually make waffles with Ener-G egg replacer, but I’m out, so I took a bit of a gamble and stirred in some applesauce in the place of an egg. The applesauce sub works fine in muffins and quick breads, but I didn’t know how it would work out in waffles. Verdict: absolutely fine, they didn’t taste much different from the waffles I make with Ener-G. My waffle iron smoked a little more than usual, but the waffles themselves were not burnt. I regret not taking a picture of the waffle iron. It’s a battered old warhorse and is older than I am–my mother passed it down to me when she got a new, prettier model. My waffle iron has no safety features to speak of, the internal cooking surface is cast iron, and it weighs a ton. I hope it never stops working, I love it.
My waffles covered in three-berry preserves, surrounded by a moat of fauxsage hash. The waffles were good, but I am ADDICTED to the hash. Between this plate and all of the “tasting” I did, I ate half the pan by myself. It’s salty, starchy, and delicious–just like hash should be.