caviar hash

This is the dish chefs eat when the work night is over and they’re hungry and tired and want something satisfying and quick (except for the caviar part, because the customers got that). You will be tempted to start throwing all sorts of things in with the potatoes, but try to resist. The idea behind spending your hard-earned cash on caviar is to be able to taste it. If you decide to make this without the caviar, though, by all means fry up tons of onions and please pass the Tabasco.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a cast-iron or other skillet over medium-high heat. Add the butter, oil (or, if you are lucky enough to have it, substitute with duck fat), potatoes, and ¼ teaspoon of the salt. Once the potatoes start browning on the bottom, 7 to 8 minutes, fl ip them over with a thin-edged metal spatula (a fi sh spatula works well), carefully scraping along the bottom of the pan to release them without damaging that great crust. Keep cooking until the potatoes are tender, about 5 minutes. Remove the pan from the heat, add the arugula, and let it wilt among the potatoes. Set aside.

Step 2

To poach the eggs, fi ll a medium bowl with ice water and set aside. Crack each egg into an individual small cup. In a large sauté pan over high heat, bring 3 inches of water to a boil. Add a large pinch of salt and the white wine vinegar.

Step 3

Gently place each egg into the simmering water.

Step 4

Reduce the heat to medium low. Cook for 3 to 4 minutes, or until the whites are set but the yolks are still soft. With a slotted spoon, transfer the eggs to the ice water and place the bowl in the refrigerator until ready to serve. (To reheat, place the eggs back into barely simmering water for 30 seconds.) Season the poached eggs with the remaining ¼ teaspoon salt and a few grinds of pepper. Serve each guest a scoop of potatoes and arugula, then top with a poached egg, a dollop of sour cream, a spoonful of caviar, and a piece of toast.