27 Jan Breakfast Hash
There’s a good chance breakfast is my favorite meal of the day. Well, I at least think it’s the most important. I’m a huge fan of potatoes — one of my favorite breakfast food groups. The good news is there are about a million different ways to make them, my personal favorite being with lots of onions, peppers and mushrooms. In this recipe, I use my 12” cast iron skillet (if you follow this blog you’ll find that I use that baby a lot) to form a dark, crispy crust to my potatoey hash heaven.
What You Need:
1 Red Bell Pepper – Chopped
3/4 Yellow Onion -Chopped
2 C Crimini Mushrooms – Sliced
3 Idaho/Russet Potatos
1 Bunch Cilantro
Salt & Pepper
Start by cutting your russets in half and placing them in cold water. Put them on the stove and get them boiling until they are just about done (fork can gently go all the way through).
Next, chop up your red pepper, yellow onion and mushrooms and get them ready to throw into the skillet.
Once you have the potatoes cooked almost all the way through, drain them and set them on a paper towel to dry for a moment. Cut the potatoes into 1/2-1 inch cubes, don’t be afraid of them falling apart, the inconsistency is good.
Get the skillet hot with butter and toss the veggies in there to get a good sweat going (about 1-2 min). Then toss your potatoes in and get them to a good evenness. Butter is key in the browning process, so don’t be afraid of it, unless you don’t like delicious food…
Once your potatoes are in the pan, DON’T TOUCH THEM!!! When you start to see the edges turn a little golden brown, take a peek and then give them a flip (about 15 minutes or so later).
Toast yourself a piece of your favorite bread (mine is sourdough) and set it on the plate as your base, then pile the potatoes on top. Fry two sunny-side-up eggs in that same pan and put them right on top for a breakfast of champions. Serve with chopped cilantro on top. Enjoy!