For my last birthday, we took a weekend trip to New Orleans. New Orleans is a fantastic weekend destination and a food and drink lover’s dream – but that’s another post. We decided we would wing most of our dining there and see where the jazz took us, but one thing was for certain – I wanted to eat at Pêche, and it did not disappoint. Aside from the best tartare I’ve ever had, I could not resist ordering the Ground Shrimp Noodles. They were saucy, spicy, savory and completely unique – and that brings us to today’s recipe….
This recipe spawned from a little project I worked on for the chef at the restaurant I work at. We were making a patatas bravas style potato salad for a special event and I thought it’d be great for a breakfast hash. I’ve opted for doing 6-minute eggs on top, which are still liquid on the inside, easily peel-able, and solid on the outside. They’re a cinch to pull together for a big group – this recipe could easily be adapted for a huge party or just a single plate on your own. In putting together this recipe, we discovered that it also goes great with no eggs on top, as a side dish at room temperature! I hope you’ll find a way to work it into your repertoire!