My family has officially named this dish breakfast hash. I’m not quite sure how hash like it really is, but it’s a regular meal at house…and not always for breakfast.
What you’ll need:
6-8 russet potatoes, chopped and rinsed, but not peeled unless you just really don’t like the skin
Onion – for this I like to use sweet Vidalia onions
Bacon – I use at least a pound of bacon, but usually two for my hungry crew
Salt and pepper
How to get your cooking on:
Put chopped potatoes into a large pot of water to boil, adding salt
You will want your potatoes just be just under done
Once they are almost done, drain and they are ready to use
While potatoes are boiling
Chop bacon into bite sized slices
Fry bacon in large cast iron skillet or dutch oven
Once bacon has all been cooked, remove from skillet and set aside
Add almost done potatoes and chopped onion to the skillet to cook in the bacon grease. Depending on how much bacon grease you have, you may need to add butter. I usually end up adding about ½ stick of butter whether it’s needed or not.
Cook the potatoes and onions until they start to brown and are completely done.
Add bacon back to the skillet and carefully stir until bacon has been warmed back through
While bacon is warming back up
Fry eggs in a separate skillet, seasoned with salt and pepper, until they are over easy. *side note, I can’t eat my eggs over easy, so my fried eggs just get placed on the side of my hash, after I have fried them until they are slightly crispy around the edges*
Place hash on a plate and place eggs over the hash
Grab a spoon and dig in!