From Whole Grains: Every Day, Every Way
4 strips hickory-smoked bacon (I used sausage)
1 large onion, finely chopped
1 1/2 c whole buckwheat, lightly rinsed
3/4 lb red skinned potatoes, cut into 1/2 inch dice (I just used frozen ones)
2 1/2 c boiling water
3/4 tsp salt
4-6 large eggs
Cook the sausage. Pour off all but about 1 TBS of the fat from cooking. Add the onion and cook over medium heat until lightly browned, about 4 minutes. Stir in the buckwheat and coat with the fat. Stir in the potatoes, 2 1/2 c water and salt. Cover and cook over med. heat, stirring occasionally, until the buckwheat and potatoes are almost tender and most of the water has been absorbed, about 15 minutes. Turn off the stove and let the mixture rest about 10 minutes to complete cooking. Meanwhile, scramble the eggs. Serve each plate with the hash, with eggs and chopped bacon on top.
This was extremely filling! I also thought it was a little bland. The last time I made buckwheat it seemed mushy, but this time the texture was much better. Apparently, the trick is the coating before cooking- in this case with the fat, to help it retain its shape better. The recipe said toasted groats would be more flavorful- so that would be one way to up the flavor. Another- perhaps not using frozen hash browns. I thought it was a little buckwheat heavy- perhaps next time I would decrease the buckwheat slightly. Then I thought- maybe adding vegetables of some sort to the scrambled eggs or something- more spices. It helped topping the stack with plain yogurt and salsa.