Potato Hash with Eggs

Potato Hash with Eggs, bacon, mushrooms, peppers, cheese and onions, a hearty and delicious breakfast or brunch recipe made in a skillet on the stove top. It’s quick and easy to make, and the very best comfort food for the cold season.

With the cold season in full swing, and Thanksgiving and Christmas nearly upon us, there is no better time for enjoying comforting food. It’s the kind of food that fuels the body with the energy needed to face a cold day, and puts a big smile on our face.

I am not one to particularly ask for a continental breakfast, although it’s not because I don’t like it, but because I believe that a big hearty breakfast is far more nutritious and delicious than some sugary goods that will make us feel hungry not long after.

It might also be my Romanian heritage that make me feel offended by the prospect of a meal that offers no real nutritional value. Good, filling food is what we believe in, and I am my parents’ daughter. So a big delicious breakfast hash is for me.

The breakfast/brunch hash brown is somehow similar to the one and only British bubble and squeak. Where the hash can be cooked from scratch with fresh ingredients, but also with any leftovers we have around, the bubble and squeak is usually made up entirely of leftovers.

HOW TO MAKE POTATO HASH WITH EGGS

There is no right or wrong when it comes to cooking a homemade hash. You can use raw potatoes, boiled potatoes or leftover roasties. The only difference is that if raw potatoes are used, they will have to be cooked with a bit of water to make them tender before adding the other ingredients.

• chop the bacon into small pieces, and fry until crispy
• remove from the pan and set aside
• in the same pan, fry the onion until golden – add a splash of oil if there is no much fat left from the bacon
• add the chopped mushrooms, and fry for 2-3 minutes, stirring now and then
• in go the peppers, chopped boiled potatoes and bacon
• give everything a good stir, sprinkle the cheese over, then crack the eggs and add them to the pan
• place the lid on the pan, and leave to cook until the egg whites are cooked
• garnish with fresh dill, and serve hot

TIPS AND TRICKS

What a glorious dish this is! An absolute triumph, that’s for sure! It has all the ingredients that I love, and use so often in my cooking. And, as with all my food, it’s quick and dead easy to make.

I am one of those people who would just eat a plain boiled potato with a pinch of salt, and savour every single bite of it. And as it happens, I make them often, and then get to use any leftovers in this delicious hash brown recipe. While the eggs cook, the bottom of the hash becomes slightly crispy, and the potatoes get such a fantastic flavour from all the other ingredients.

What helps tremendously with getting the eggs cooked quicker is placing a lid on the pan – the steam created speeds up the cooking process, otherwise the bottom of the hash might brown too quickly, while the eggs are still raw.

You can definitely use any leftovers you have from your Sunday Roast, Thanksgiving or Christmas dinner, or any other bits that will otherwise end up in the bin. Leftovers really are amazing. So here you have, a dish fit for a king! Do give it a go!

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