One Upping Rusty And Jerome…

The R&J

As I’ve surely mentioned here many times before, I’m a huge fan of breakfast.

Unfortunately, the Everyman is not, and mostly prefers to eat his first meal of the day around noon-ish on the weekend, which typically leaves us at a frustratingly inedible impasse.  Due to our differing opinions on the matter we don’t go out for brunch all that often, either.  Our first few visits to The Hoof Cafe when it opened were a noticeable exception, but that was mainly because the Everyman trusts Grant and also knew he could get un-breakfasty items if it came down to it (and it often does).  After we went to Cowbell brunch for my birthday, the Everyman was visibly smitten with the Rusty and Jerome I ‘d ordered (pictured above in its combo plate of apple pear compote-topped waffle, meatloaf, beans and sausage, bacon, toast and eggy glory) and beermosas too, but the simple fact is no matter how good the food is (and it IS fan-freakin-tastic) some days you just don’t want to travel across town to eat.  We’ve returned for brunch several times since then, but I still occasionally get intolerable cravings for breakfast that won’t quit in the interim.

One such yen hit me with full force just the other day.  Being that it was the middle of the week, it was unlikely that I would have the chance to go out for brunch the following day, so I contemplated the next best option; breakfast for dinner!  Growing up, I had a friend whose dad would make breakfast for dinner one day a week, and whether it was pancakes, waffles or eggs I always loved eating dinner at their house on that day.  We never really did anything like that in my home, so dinnerfast felt a little bit foreign and strangely like luxury.

After rummaging around in the fridge and finding the remnants of a carton of buttermilk, I began searching the internest for a decent buttermilk pancake recipe.  My gaze immediately gravitated towards this, but was also enticed by this, too.  Knowing the Everyman as well as I do, I was certain that if he chose the buttermilk pear option I’d have to find a suitable side dish to go with it to counter the sweetness, since he’s not a great lover of sweet breakfasts especially.  As I wracked my brain over possible complements, out of nowhere an idea came to me.  Why not make a salty hash with his favourite meat (prosciutto)?

Once I ran the options by him, he immediately began salivating over the potential of what we began referring to as who hash (a la The Grinch).  When we arrived home from work I mixed up the pear pancake batter so that it could rest, and began grating potatoes and onions and dicing prosciutto.  The whole meal came together quickly, and before I knew it I was serving up a beautiful puffy pancake that resembled an upside down cake with a side of crispy, crusty prosciutto speckled hash.

As the Everyman said, and I quote “Porsh, you’ve just made the Rusty and Jerome (which up until now was his favourite breakfast) obsolete”.  In fact, he liked it so much that I didn’t even get a chance to take a picture, because after helping himself to thirds, it was all gone.  Incidentally, the pear pancake was delicious too, and I would definitely make it again – particularly to pair with the hash.

The only problem I have now is if I’ve made the R&J obsolete, who is going to make me breakfast???  While I ponder that, I’ll leave you with a photo of what was left of the hash… precious little, indeed.


Foodie’s ‘Sciutto Hash

4 potatoes, grated and squeezed dry

2 onions, grated

4 oz butt end prosciutto, diced


olive oil

Melt a tablespoon or so of butter in a large skillet.  Once foaming, add a pour of olive oil to the pan as well, and swirl around to coat the bottom and sides evenly (amount will vary based on size of pan).  Combine the potato and onion shreds in a bowl and mix well, seasoning with salt and pepper to taste.  Spread the mixture in a thin layer in the skillet, and cook on medium high until a crust begins to form on the bottom, 5-7 minutes.  Stir the hash around to brown the top and insides, adding in the diced prosciutto to crisp.  Continue flipping and stirring until you achieve your desired consistency (we like ours fairly dark, so it cooked for close to 25 minutes) and serve immediately.

Makes 4 side servings.

Until next time…

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