Breakfast Hash
60 minutes | Serves 2-4
1¼ lbs Russet Potatoes Peeled and Diced
½ Medium-Sized Yellow Onion Diced
½ Red Bell Pepper Diced
½ Green Bell Pepper Diced
3 Garlic Cloves Minced
2 Tbsp Scallions Chopped
¾ cup Freshly Shredded Cheddar Cheese
½ lb Thick-Cut Bacon Diced
1 Tbsp Avocado Oil
1 Tbsp Salted Butter
½ cup Chicken Broth
5 Large Eggs
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Paprika to Taste
Peel, dice and soak the potatoes for 10 minutes in salted cold water. Drain and rinse the potatoes 2 or 3 times to remove some of the starch. Place the drained potatoes on paper towels to dry thoroughly.
Place a large sauté pan or cast-iron skillet on medium-high heat. When heated, add the avocado oil. Add the bacon and cook it until the fat is rendered and the bacon is crispy, stirring occasionally. Remove from the pan and set aside to drain on paper towels.
Add the potatoes to the bacon fat in a single layer. Season with kosher salt, paprika and black pepper. Leave undisturbed and cook for approximately 5 minutes or until the first layer is lightly browned. Stir the potatoes to brown all sides. Remove from the pan and set aside.
Add the garlic and cook for approximately 1 minute, stirring frequently. Add the onions and peppers. Season with kosher salt and black pepper. Cook for a few minutes to allow the vegetables to soften.
Add the butter and chicken broth. Return the potatoes back to the pan. Cover and cook for a few minutes or until the potatoes are mostly fork tender.
Return the crispy bacon to the pan and stir all ingredients together.
Make five wells in the potato mixture. Sprinkle cheddar cheese evenly over the potatoes and around the wells.
Crack one egg into each well. Cover the pan and cook for approximately 6-8 minutes or until the eggs are cooked to your liking. Remove from the heat and top with chopped scallions.
1¼ lbs Russet Potatoes Peeled and Diced
½ Medium-Sized Yellow Onion Diced
½ Red Bell Pepper Diced
½ Green Bell Pepper Diced
3 Garlic Cloves Minced
2 Tbsp Scallions Chopped
¾ cup Freshly Shredded Cheddar Cheese
½ lb Thick-Cut Bacon Diced
1 Tbsp Avocado Oil
1 Tbsp Salted Butter
½ cup Chicken Broth
5 Large Eggs
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Paprika to Taste
Peel, dice and soak the potatoes for 10 minutes in salted cold water. Drain and rinse the potatoes 2 or 3 times to remove some of the starch. Place the drained potatoes on paper towels to dry thoroughly.
Place a large sauté pan or cast-iron skillet on medium-high heat. When heated, add the avocado oil. Add the bacon and cook it until the fat is rendered and the bacon is crispy, stirring occasionally. Remove from the pan and set aside to drain on paper towels.
Add the potatoes to the bacon fat in a single layer. Season with kosher salt, paprika and black pepper. Leave undisturbed and cook for approximately 5 minutes or until the first layer is lightly browned. Stir the potatoes to brown all sides. Remove from the pan and set aside.
Add the garlic and cook for approximately 1 minute, stirring frequently. Add the onions and peppers. Season with kosher salt and black pepper. Cook for a few minutes to allow the vegetables to soften.
Add the butter and chicken broth. Return the potatoes back to the pan. Cover and cook for a few minutes or until the potatoes are mostly fork tender.
Return the crispy bacon to the pan and stir all ingredients together.
Make five wells in the potato mixture. Sprinkle cheddar cheese evenly over the potatoes and around the wells.
Crack one egg into each well. Cover the pan and cook for approximately 6-8 minutes or until the eggs are cooked to your liking. Remove from the heat and top with chopped scallions.
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