Thursday, October 28, 2010
Perfect for a lazy Sunday morning, great for early Saturday that is hearty enough to carry you through a busy Saturday of errands or even ideal for one of those 'breakfast dinners' during the week.
I like using Yukon Gold potatoes for they are not as starchy as the russet variety and are quite 'velvety' when cooked.
Yukon Gold Breakfast Hash
6-8 small Yukon Gold Potatoes (or 3-4 medium)
6-8 slices of thick bacon, cooked and crumbled
half an onion, chopped
1/4 cup pepper, chopped (I used jalapenos from the garden)
salt and pepper to taste
1 cup colby jack cheese, shredded
minced chives for garnish
Wash potatoes and microwave for 6-10 minutes until soft (time depends on size and amount)
In large ovenproof skilled, cook bacon and drain on paper towels. Keep bacon fat in skillet and add chopped pepper and saute onions until soft/clear. Preheat oven to 350 degrees (or later cook on stove top, your preference). Coarsely chop potatoes with skins and put in skillet. Keep breaking up potatoes until resembling hash and mixing the bacon fat around them. Salt and pepper to taste.
Press potatoes into pan and use spoon to make four 'divots' or dents in potato hash where eggs will go. Crack eggs into custard cup and gently put into each 'designated divot/dent'. Place in hot oven and cook until eggs are starting to set up. Sprinkle on crumbled bacon and top with cheese. Place back into oven until cheese is melted.
Cut the circle of hash into 4. Making sure there is one egg in each quarter. Garnish with chives and serve with fruit! Oh the smell!
Crispy bottom, velvety creamy potatoes, crunchy smoky bacon, runny egg, gooey cheese. THUD! All the senses are being hit. AWESOME way to start a day! Loved it!