Breakfast hash is hard to mess up. Trust me, I’ve tried. From what I understand, hash was created as a way to use up the random leftovers from the fridge, so pretty much anything goes. This particular hash recipe wasn’t random and it turned out really well. The best part about breakfast hash is that you can put anything you want into it and it will still taste good. The only thing you can’t sub is the potatoes. Otherwise, have at it. Enjoy everyone!
- ½ lb bacon, cubed
- 1 lb baby yukon potatoes, cubed
- 2 tbsp olive oil
- ½ large onion, diced
- 1 red bell pepper, diced
- 15 shishito peppers, stems removed
- 1½ tbsp of your favorite seasoning (we used the Viet-Cajun Bratwurst Blend from Spiceology, but substitute to your taste)
- 4 eggs
- Preheat your Stargazer 12-inch cast iron skillet on low for 5-10 minutes before turning the temperature up to medium. Add the bacon to the skillet and fry, stirring occasionally until crispy (about 10 minutes). Remove the bacon pieces from the skillet using a slotted spoon or spatula and set aside. Leave the bacon drippings in the skillet for cooking.
- Add the potatoes to the skillet and fry, stirring every three minutes, for about 20 minutes until the potatoes are soft and browned. Add the olive oil, onion, peppers, bacon and seasoning. Stir until the ingredients are thoroughly combined. Cook for 10 minutes, stirring occasionally, until the vegetables are softened.
- Using your spatula, create 4 pockets in the potato mixture, cracking one egg into each. Do your best not to break the yolks. Cook for 10 minutes until the eggs have set (or longer if you prefer). You can also finish in a 400°F oven for 5 minutes if you prefer to set the eggs that way.
- Remove the skillet from the heat and let stand for 5-10 minutes before serving. Serve with your favorite hot sauce (we used Hoff & Pepper’s Wake Up Call hot sauce and it was awesome).
Prep Time: 10 min
Cook Time: 40 min