National Tater Day | Monterey Hash
A number of years ago at a previous job, I worked right next to Sonic Drive-In. I lived for those lunches of tater tots and a strawberry fruit slush. This was also before my metabolism decided to start to exist, and be slow.
Everyone told me I wouldn’t always be able to eat junk food and eventually, it would catch up to me. Did I listen? No. And now I’m having to make a weekly workout plan. Blech.
Anyway, I’m a big fan of tater tots, and sometimes, I choose not to deprive myself of them. This is usually on those nights that I’m out until an hour that I haven’t been able to handle past the age of 24, and greasy tots is the cure.
The mornings of a leisurely brunch with friends is a lot more common than the nights of debauchery that leads to poor dining decisions. One of my go-to brunch spots in Tampa is The Lodge on South Howard.
Although a night at The Lodge is few and far between for me given my distaste for shoulder checking and 30 minute waits for a gin & tonic, I’m happy as a little clam to have brunch here, for their spiked coffee and Monterey Hash is my favorite. Also, I’m a fan of the breakfast nachos. Extra jalapenos, please!
This Monterey Hash is 100% inspired by The Lodge’s brunch dish. Fluffy scrambled eggs over tater tots with bell peppers, onions, and pickled jalapenos? That’s a winner if I ever saw one.
- 20 frozen hashbrowns, prepared according to package directions
- 2 tbsp olive oil
- 1/4 onion, diced
- 1/4 green bell pepper, chopped
- 1/4 red bell pepper, chopped
- 1/4 cup diced ham
- 4 large eggs
- 1/4 cup cheese, any blend
- Pickled jalapenos, chopped and to your taste
- Salt and pepper, to taste
- Prepare hashbrowns according to package directions. While cooking, start on the rest of the dish.
- Heat olive oil in a large skillet over medium-high heat. Add onions, bell peppers and diced ham, cooking until vegetables are slightly translucent. Remove and set aside.
- Wipe skillet clean, spray with cooking spray or use butter, and add eggs to scramble. When scrambled eggs are almost done, add in the onion mixture and top with cheese.
- Divide evenly among 2 plates, starting with the hash browns and topping with egg mixture.
Tomorrow: National Sourdough Day
This looks so good! I could use some now for sure. Pickled jalapenos? Never had them. I am a fan of pickles, but normally not pickled things. I love jalapenos though. I honestly never thought of putting eggs over hashbrowns. Yum.
What is that you have with it in the one picture? At first I thought it was pancakes and then I decided it was an onion roll.
An onion roll! And also, pickled jalapenos are the best!