Vegetarian Blog for the Lazy

Ingredients

for the Hash:

• Six Yukon Gold Potatoes Boiled (or two large boiled Russets)
• One small onion chopped
• Two soft apples chopped (like McIntosh, or Granny Smith work if you add a few minutes of cooking)
• Salt & Pepper
• Butter
• Serve with mango chutney or real maple syrup

For the eggs:

• Four organic eggs
• Curry Powder (I like a mild curry for this)

Heat a medium nonstick skillet over medium-high heat with butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve with a mango chutney or with a side of real maple syrup.

For the eggs you whip them in to a fluffy scramble and then add you curry powder (to taste preference) and continue whipping. Cook on low heat and scramble.

Ingredients:

For the filling:

• 5 large ripe peaches, cut into chunks
• 1 lemon, zested and juiced
• 3 tablespoons all-purpose flour
• 1/4 cup tightly packed brown sugar
• 1 tablespoons sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

* variations can be with plums, nectarines, apples or similar fruits

For the topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 1/4 stick cold unsalted butter, cut into pea sized pieces
• 1/2 cup sliced almonds
• Pinch kosher salt
• 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice, adding the rest of the ingredients and stir to combine. Divide the filling evenly between the 5-6 ramekins.

For the topping:

Combine all of the ingredients in a food processor (or by hand) except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Takes about 30 minutes.