breakfast hash bible

upper right: sweet potatoes + caramelized onion + red pepper + goat cheese + chives.  bottom right: russet potatoes + shallot + chorizo + orange pepper + scallion + gruyere.

upper right: sweet potatoes + caramelized onion + red pepper + goat cheese + chives. 
bottom right: russet potatoes + shallot + chorizo + orange pepper + scallion + gruyere.

The mecca for leftovers and veggies about to go bad. This is a guide of sorts, to give you an outline and (hopefully) send you on your way.

 

  1. Start with your meat or poultry. If given a choice, I always pick chicken sausage or turkey bacon. But. Don’t discriminate. Leftover meat from last night's dinner work, too. Heat a skillet (cast iron is queen) with some oil or ghee and throw your meat in. Cook until it’s slightly crispy. Take the meat out and set it on a plate to the side, saving the leftover greasy goodness in the skillet. If you’re not a meat lover, just start at #2.
     

  2. Onions + Potatoes. At least one of each -- shallots, onions, leeks. Whatevs. Dice it up. And for potatoes, I love sweet potato in my hash! But any work -- Idaho, fingerling, blue. Skin on makes your hash feel rustic, just make sure you wash it well. Cut the potatoes into ¼ inch cubes or smaller, all the same size. This ensures they cook evenly, and no one’s getting a rock potato in their hash. Option to throw in minced garlic here as well, but only do so once your potatoes are close to cooked. Garlic burns easily and imparts a bitter taste when it's cooked too long. So. Season your potatoes with a little S+P and add both the onion and potatoes to your already greased skillet in a single layer on medium high heat (if you’re just starting, throw in some oil, ghee etc. here). Toss them often and wait until your potatoes are crispy on the outside and soft on the inside. To expedite the process, throw a lid over the skillet for a few mins. Note: sweet potatoes cook much faster than regular potatoes.
     

  3. Leftover Veggies. The world is your oyster. Already cooked veggies are perfect here, just make sure you like their previous life's seasoning and/or that it won’t overpower everything you're adding. Spinach, peppers, mushrooms, corn, kale, carrots, turnips, even apples work if your flavors are in that arena. Chop any/all veggies and throw them in with the potatoes until your greens wilt and things get hot. If you’re adding raw veggies, be mindful, they take longer to cook. Throw them in earlier with the potatoes and onions. Otherwise, you’ll just need to cook it all longer.  This is a great time to throw in a little seasoning as well. Some salt, pepper, red pepper flakes, garlic granules. Think about the flavors you've added and what will compliment them.
     

  4. The best for last. Eggs! I prefer to use a spoon to make multiple little holes in my skillet and crack the eggs into those holes. If this is your approach, pop the entire skillet into the oven for a few minutes, until the eggs look like you want them to (when I'm living life dangerously, turn the oven on broil for the last couple seconds to heat the eggs from the top down as a finishing touch). You can also cook your eggs separately and then put them on top of the hash after. Just serve your hash right out of the skillet.
     

  5. Finishing touches. For fancy points, top your skillet with chopped herbs like parsley. Crumble goat cheese or feta on top. You can even throw some shredded cheese on top and bake it a few extra seconds. Melted cheese never hurt anyone.