Good morning! Today, I’m going to blow your mind with a delicious breakfast dish that I love to make on the weekends. It’s simple, hearty and guaranteed to fuel you for a long weekend, or your money back. Anyone want to take a guess at what it is? That’s right, it’s a breakfast hash! I’m glad you read the title of this post. Before we go into the recipe itself, I want to give you guys a little background into these recipes. For those of you who don’t know, I’m gluten and dairy free, because I can’t digest either thing very well; that means these recipes will all be gluten and dairy free, or they will be just as tasty without either ingredient. I want to make things I will eat, but leave those options up to you, whether you’re gluten free or vegan! Now, let’s talk about what you are going to need to make this tasty dish:
4-5 potatoes, red and russet
1 red or white onion
6 sweet mini peppers
4 slices of bacon
Skillet or pan (we got ours here)
Now, I love making this on slower mornings, because it smells great as it cooks, and it’s also easy to customize. That’s right, I said it, you can have it your way in Chef Kyle’s kitchen. We personally used red and russet potatoes, but you could use any type you like. “But Kyle, that’s not enough customization!” Well, you could use shallots instead of red or white onions…But wait, there’s more! You can also cut out the peppers or maybe even switch them for Holland peppers! You could even make it vegetarian, and not use any eggs or bacon! The combinations ARE ENDLESS. Also, this recipe is a one pan meal, which is my personal favorite, because I’m really lazy and don’t want to wash dishes.
1. First things first, grab your biggest skillet or pan, and add two tablespoons of olive oil on medium. We are going to dice the potatoes into bite sized chunks, and toss them in for around 20 minutes or so, stirring occasionally.
2. If you haven’t prepped your other ingredients, go ahead and do that now. Starting with the peppers, remove the tops and cut in half, then chop width wise to give yourself chunky slices. Next chop up your scallion, separating the white bottoms from the green tops. Finally, dice the bacon and trim away any fat.
3. Once the potatoes finish, add the bacon in and cook for another 10 minutes, again stirring occasionally.
4. When the bacon has been cooking for about two to three minutes, add the peppers for the remaining time, stirring occasionally.
5. Once the bacon has cooked through, add the white bottoms of the scallions, and cook for about one minute.
6. Using a wooden spoon make two wells in your hash, and crack the eggs into them. Add the cheese around it now, if you want. Cook until your egg white sets, then turn off the heat because the egg will keep cooking in the pan. Once your yolk is how you prefer, remove your portion from the pan and there you go!
Wasn’t that fun? Now, like I said, this dish is super customizable, so experiment with it. I think next time I’ll add some jalapeño, so I can keep it spicy, but you can really do whatever you want with this recipe. I hope you guys are enjoying this column, and if you are, why not let me know some things you’d like to see me make, or want to learn how to make yourself! Til next week, STAY SPICY!
- One Comment
- March 9, 2018