Breakfast Hash

Do you wake up hungry? I do on most days. This morning I definitely did. I knew what I wanted to make immediately: hash.

I made it last week too, and it came out so well that I forgot to photograph it. I first saw the recipe on a Munchies cooking show, thanks to Matty Matheson. The original recipe is here. It appealed to me because the recipe is so versatile, and you can use anything that you have in your fridge. Do you have veggies that are close to the end of their lives? Use those. Both times I made this recipe, I used things I had in my fridge. No planning necessary.

I had some bacon, so I cut that up and fried it, then drained it on a paper towel lined plate. I drained most of the fat from the pan, but added 2 tablespoons olive oil. I peeled my potatoes, chopped them into 1/4 inch cubes, and fried in a heavy cast iron pan. I seasoned with salt and pepper while they were cooking. It took about 10 minutes. While those were cooking, I diced my onions and peppers.

On another note, do you know the secret to not crying when cutting onions? A sharp knife- like, real sharp. No goggles or gimmicks necessary.

Once the potatoes are golden and soft, remove them from the pan. Add a little more olive oil, then add your peppers and onions and cook for about 8 minutes, until soft.

I then added a can of drained and rinsed beans (I had a 3 bean mix, or you could use black or kidney beans), and about a half cup of salsa. Then I stirred in the bacon, potatoes, and some cheese.

Then I cracked 4 eggs on top. I made a lot of hash, more than the original recipe suggested.

Then I cooked in a 450 degree oven for about 15 minutes. The amount of time that you cook depends on how well done you like your eggs. Everything is cooked, except for the eggs, so just keep an eye on those.

Let it cool for about 10 minutes. Then I served it with some sliced green onions, hot sauce, and a little dollop of sour cream.

You can do so much with this recipe. It was delicious. Last week it kept us full for most of the day, and no gross feeling that sometimes happens when you eat a rich brunch away from home.

Here’s a picture of my dog overlooking some farmland:

What is your favorite way to make hash?