A certain James Beard award-winning cookbook author/journalist whose writing and personality I enjoy tremendously has been posting about kimchi recently…in grilled cheese…with eggs.. This and a friend nudging/nagging (love you DD ) got my arm extended and pulling back dropping in the market basket a jar of kimchi. An ex-boyfriend raved about the stuff, and since I’ve little to rave about him maybe that’s why the hesitation all these years to the fermented veggies?  It’s in my fridge and I’ve scooped some out now and then, but I really needed to find a way to incorporate it into meals – so with a little tweaking that’s what I did with Eating Well‘s Florentine Hash Skillet. Don’t get me wrong, it’s a fine dish just the way the staff presents it…I’m just trying to consume more kimchi. Also, I more than doubled the ingredients amounts after making it once and realizing it stores in the fridge in tupperware  rather well = just have to heat lunch up the next day.

Florentine Hash Skillet from Eating Well‘s Fast and Flavorful Meatless Meals by Jessie Price & the Eating Well Test Kitchen

Ingredients:

1 tsp EVOO (I used approximately 2 Tbsp)
1/2 cup frozen hash browns or precooked shredded potatoes (I thew the whole bag in)
1/2 cup frozen chopped spinach (I threw in the package)
1 large egg (I’ve made one batch with egg and one without and prefer without. *Till I have my own in the fall, I’ve found a terrific local source as in less than two miles away for bluish and brown eggs)
Pinch of salt (I skipped)
Pinch of freshly ground pepper (I was somewhat generous – go by your tastebuds)
1 Tbsp shredded sharp Cheddar Cheese (I used about 1/3 the bag of Galaxy’s Cheddar Shreds

* I added 1 Tbsp Kimchi per serving to the final product.

Heat oil in a small nonstick skillet over medium heat. Layer potatoes and spinach into the pan (I was pretty careless just dumping the ingredients in and mixing about as it all defrosted). Crack egg on top (once everything IS defrosted) and sprinkle with salt, pepper and cheese. Cover, reduce heat to medium-low and cook until the potatoes are starting to brown on the bottom, the egg is set and the cheese is melted, 4 to 7 minutes. **I did not cover as I was stirring up so the cheese alternative I used (reminder I’m lactose intolerant, if not I’d have used sharp Cheddar for certain) was really mixed in.

Serve warm, and if you so choose add a healthy dollop of kimchi on each serving.

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This entry was posted on Sunday, April 22nd, 2012 at 1:52 pm and is filed under Books, Local Flavors, Media, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.