Recipe: Easy Breakfast Hash
This recipe is both gluten-free and Paleo, depending on how you feel about white potatoes. You can switch them up for sweet potatoes if you’re more of a purist, and it will still be just as delicious. I list butter as my cooking fat in this recipe, but you can easily substitute it for bacon fat or coconut oil to make it dairy-free.
Note: I made extra in the following pictures. Feel free to adjust the ingredients a little more or less to your liking – it’s extremely flexible!
Easy Breakfast Hash
Potatoes, onions and peppers provide a savory base alongside some crispy chopped bacon. Add a runny or sunny-side-up egg on top, and you have yourself a delicious and hearty breakfast.
- 4 slices bacon (thick-cut)
- 2 eggs
- 1 yellow onion
- 1 poblano pepper
- 4 small white potatoes
- 2 tbsp paprika
- 2 tbsp salt & pepper (to taste)
- 2 tbsp butter (replace with bacon fat or coconut oil for dairy-free option)
Stick bacon in the freezer. This will make it easier to chop later.
Boil potatoes. Wash and scrub potatoes, then add to a small pot and bring to a boil until fork-tender, approximately 10 minutes.
Chop pepper and onion. While the potatoes cook, chop your pepper and onion into a small dice.
Recipe Tip: Slice onion in half along the grain first for easy peeling. Then, slice with the grain 90% of the way, using your fingers to hold the end. Next, slice against the grain evenly to quickly make a small dice.
Prepare your skillet on medium-high heat. Add your preferred cooking fat.
Drain the potatoes. Set aside for later.
Add pepper and onion to skillet and saute for two to three minutes, or until onions start to become translucent.
Cut potatoes into bite-sized pieces. You don't want them too big for a hash. Toss them into the skillet with the pepper and onion.
Chop the bacon. Placing the bacon in the freezer will make it much easier to cut. Stack your slices lengthwise and cut against the grain to make a small dice, then toss into the skillet.
Season with paprika, salt and pepper to taste. Use your own taste here in terms of seasoning, and keep in mind that potatoes often need a generous helping to end up flavorful.
Prepare a separate skillet on low heat with your preferred fat. If you only have one pan to work with, wait five minutes for the hash to finish cooking, plate your meal, and wipe out the pan.
Crack open your eggs and add to pan when the pan is hot.
Recipe Tip: it helps to crack eggs open into a ramekin first before dropping them into the pan as this prevents the yolks from breaking when they drop into the skillet.
Season eggs with salt, pepper, and paprika. While you wait for the eggs to cook, continue to occasionally stir the hash in the other pan.
Finish cooking your eggs. For sunny-side up eggs, they will be finished in about three minutes. You want the whites to be set on top, with the yolks still runny. If you want eggs over-easy, flip them or fold them over with a spatula and cook for an additional 10-20 seconds.
Plate your hash and top with egg. Bon appetit!