So, this is the post where this blog jumps the shark. Where you, reader, realize that I’m completely craze-balls, and you’re reaping none of the benefits. I agree with you – I’m really weird, and I invent bizarre stuff all of the time. You may have seen glimpses of this with the Everything English Muffin, although that was really tasty, so whatever.
You’re still reading? OK, awesome, thank you. The Food52 contest theme for the week of 4/1 was “Your Best Recipe with Cereal.” I found this theme really hard. It might be because I’m not a big cereal eater, and never have been. I wasn’t one of those kids that always knew all the new cereal flavors. And, aside from the month in college where I got hooked on Frosted Flakes and ate them for breakfast, lunch, and dinner, a bowl of cereal still isn’t really one of my go-to meals. I know, my loss.
I also think this theme was hard, because, really – what do you do with cereal? Two things come to mind: 1.) Using it to bread things (which I didn’t want to do – every proficient home cook already has this move in their arsenal), and 2.) Using it in some sort of cereal bar-type dessert or cookie. But, I always choose something savory over baking.
So, I had to really wrack my brain to think about what to do with cereal. When I think of breakfast in general, I think of how my husband cooks me breakfast every weekend. And my favorite part of the plate is when the english muffin smeared with jam accidentally (on purpose) touches the sunny side up egg covered in sambal oelek. Sweet, spicy, eggy. This “hash” is inspired by that sweet and spicy combination. The pancetta cubes crisp up and almost resemble corned beef (the classic hash meat that everybody knows and loves). The slightly sweet cornflakes and extremely spicy sambal oelek combine for that perfect flavor combination. Unlike most hashes, which I find unpleasantly “mushy,” this has some texture to it. And of course, you have to “put an egg on it!” (my life motto).
- 1/2 pound pancetta, cut into 1/2-inch cubes
- 2 green onions, thinly sliced
- 2 teaspoons sambal oelek
- 2 cups cornflakes
- Milk or chicken broth (optional)
- 2 eggs
- Freshly ground black pepper
- Chopped fresh parsley for garnish
- In a large skillet, cook pancetta over medium heat 6 to 8 minutes or until crispy and most of the fat has rendered, stirring frequently. Spoon off and reserve all but 2 teaspoons drippings.
- Stir in onions and sambal oelek, cook 30 seconds. Add cornflakes and stir to combine; cook 1 minute. If cornflakes are too crunchy for your taste, stir in a splash of milk or broth at a time, until they are a suitable consistency.
- Meanwhile, fry the eggs (you’ll want to start this step in the last few minutes of the pancetta cooking time). Heat a small nonstick skillet over medium heat, and add enough of the reserved pancetta drippings to thinly coat the bottom of the skillet. Add eggs; sprinkle with pepper. Cook 3 to 4 minutes or until whites are cooked through and yolks are still soft.
- Spoon hash onto plates; top with fried egg and garnish with parsley.