This may or may not have been the hash you were thinking of, but to foodies, hash can only mean crispy potatoes compounded with different veggies and usually some meat. After a night of drinking or if you’re just hankering for a really good brunch, this recipe for potato hash is easy to make and will satisfy anyone’s appetite.
This recipe is more of a simple, traditional hash with basic ingredients you’d find in any pantry. If you want to upgrade it to a restaurant-quality side, all you’d need to do is add a bit of herbs and some more variety to the mix.
For instance, using purple potatoes instead of your standard Yukon gold potatoes would set it apart just from a visual aspect. Adding vegetables like zucchini, sweet potatoes or even cauliflower can also add an extra dimension to your plain old starchy potatoes. Honestly, you can just use up whatever is left in your fridge because hash is just medley of ingredients that have been crisped up. In the end you know you’re going to get something delicious.
This is truly the breakfast of champions that is great for any hangover because who doesn’t love waking up to a starchy, meaty, fatty, salty dish of potato hash?
So just remember: bacon + potatoes + runny egg for garnish = potato hash addiction.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
2 Yukon gold potatoes
½ red bell pepper
2-3 thick-cut bacon strips
Salt and pepper
Old Bay Seasoning
1. Dice the potatoes, onions and red bell peppers. Also, cut the bacon and pastrami into small strips or cubes (lardons).
2. Parboil the potatoes for approximately 5-10 minutes in a pot of boiling water. You’ll know they’re ready when they can be easily pierced with a knife or fork. Drain them from the water and set them aside. They’ll finish cooking when you crisp them up in the pan later.
3. Crisp the bacon over medium-high heat. Render down as much fat as possible because who doesn’t love having that extra layer of bacon flavor? Save the bacon for later once crisped.
4. Add a couple teaspoons of olive oil to the pan with the bacon fat, and add the onions and red bell peppers to the pan. Season with a pinch of salt and pepper.
5. Add the pastrami and potatoes once the onions and peppers begin to brown. Keep over a medium-high heat.
(NOTE: Do NOT touch the potatoes. If you keep turning them they won’t get that nice brown color and crispy exterior.)
6. Once the potatoes look crispy on all sides, add a bit of Old Bay seasoning and the bacon pieces you had set aside.
7. The final step is to simply add a sunny side egg over the top as a garnish. Who doesn’t want a runny egg yolk running through your hash? Best garnish ever.
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