At a Glance
- Prep Method: null
- Ready Time:
Recipe By: Stacy Pearl
- 1 each large egg
- 1/2 inch circle slice of Scrapple (Harrington, Del.)
- 1 each Russet potato
- 1/4 yellow onion, diced
- Sprig of flat leaf parsley
- 2 sprigs of thyme
- Bay leaf
- 5 black pepper corns
- Sea salt
- 1 peach
- Sugar to taste
- Moscato di Asti, or your favorite champagne.
Peel the potato with a vegetable peeler and julienne the strips. Blanch them in salted water for 1 minute. Drain and fry until crispy, season and let dry on a paper towel.
Small dice the remaining potato and blanch in water with 1 thyme sprig, bay leaf, peppercorns, and sea salt. Drain when 75% cooked and let cool. To cook hash, heat pan with butter and oil, brown potatoes and add onions. Cook until the onions are soft, season with chopped thyme, chopped parsley, salt and pepper.
Sear the scrapple in a dry non-stick pan until golden brown on both sides.
Cook egg in a ring mold in a pan with butter and oil on medium heat. Cover the egg to finish the cooking process.
To plate, place hash in the ring mold and stack scrapple and egg on top. Garnish with sprig of parsley and crispy potato skins.
Peel and dice one peach. Puree with sugar and _ cup of water. Sugar will depend on the sweetness of the peach.
Strain out the pulp through cheesecloth.
Pour 2oz. of puree into champagne flute and top with Moscato di Asti, or your favorite sparkling wine.