It should be fairly evident by now that versatility is of the utmost importance to me when it comes to food. I like getting a lot of mileage out of my foods, so to speak. So when I started using lap chang (Chinese sausage), at first I used it in the expected ways: sliced and paired with stir-fry veggies, chopped up and stirred into fried rice, ground up and incorporated into XO sauce, etc. But then I wanted to branch out.
And so I decided to create a breakfast dish that really spotlighted the lap chang sausage: poached egg over lap chang hash and dusted with a lap chang-almond crumb. My thinking was: if it's sausage, then it should work well in a breakfast dish, and since it has a nice bite to it, it would work well as a texture component too.
To balance the meat and potatoes, I added celery to the hash and fresh celery leaves to the whole dish to balance out the richness. But the real icing on this cake is the perfectly runny egg yolk that binds the whole thing together. All in all, it's a mouthwatering but simple dish that uses lap chang and just a few basic ingredients. Recipe below.
- 2 russet potatoes, with skin on and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 celery ribs, chopped into 1/2-inch pieces
- 3 lap chang links, sliced and divided
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/3 cup almonds, blanched and toasted
- zest of 1/2 lemon
- 1 tablespoon butter
- 1/2 cup fresh celery leaves
- Add potatoes to a pot and cover with cold water; season with salt. Bring to a boil over high heat and then reduce to a simmer; cook until potatoes are just under tender (about 5 minutes). Drain into a colander.
- Heat olive oil in skillet over medium heat; add shallots and cook until fragrant, stirring constantly (about 1 minute).
- Add celery and cook until just starting to tender (about 2-3 minutes).
- Add lap chang slices from 2 of the 3 links to the skillet and cook until softened (about 2-3 minutes).
- Add potatoes to skillet and season everything with paprika, cayenne, salt, and pepper; cook until potatoes are tender.
- Roughly chop the almonds and add to a food processor; add sliced lap chang from the remaining link, lemon zest, and butter. Pulse until a rough crumb forms.
- Assemble your plate starting with the crumb, almost like soil, then top with hash and sprinkle on celery leaves.
- To make perfectly poached eggs, add enough water to a saucepan or small pot to have it come about 1 inch up the sides. Add 1 teaspoon salt and 2 teaspoons white vinegar to the water and bring to a simmer over medium heat. Meanwhile, crack 1 egg into a custard cup or small ramekin. When the water is boiling, stir it with a wooden spoon in one direction until a whirlpool is formed. Carefully and gently pour the egg into the center of the whirlpool. Turn off the heat, cover the pan, and let it poach for 5 minutes, unbothered. Carefully lift the egg out of the water with a slotted spoon, draining as much water as possible before serving. Repeat the process with the second egg. ALTERNATIVELY: You can save time by poaching both eggs together if you skip the whirlpool method (your eggs might turn out a bit sloppier and less neatly formed). Just make sure to crack each egg into their own separate custard cup or ramekin.
- Gently place the poached eggs on top of the hash, season with salt and fresh pepper, and serve.