Quick and Easy Breakfast Hash
Has this ever happened to you? You’re at home, quarantined for who knows how long. The news is frightening, you’re going stir-crazy and money is tight. So, naturally, you get hammered. Now, it’s morning (or early afternoon), you’re hungover, the world is still screwy and you need something in your stomach. Well, lucky for you, I have the solution! The tastiest and more importantly EASIEST hearty breakfast hash you’ve ever had. I usually go pretty light for breakfast, but sometimes you need to get hefty.
All you need are some basic staples, most being completely optional, and you too can beat back your hangover with salty, greasy, carby, and eggy impunity. Potatoes are the building blocks of this powerhouse dish, and I recommend russets. You need a good frying potato, even though you’re not deep-frying them. As for the rest, it’s all take it or leave it. You don’t want onions? Leave them out. You don’t have a bell pepper or a jalapeno lying around? No big deal. You wanna shred some sharp cheddar cheese onto this, or crumble in some bacon, or sausage, or even leftover chicken? Do you, family. You can take this basic method any which way without much fuss because it’s quick, easy and foolproof. If you got about 15 minutes, you got hash.
The most surprising thing about this recipe is its use of the microwave, a tool that I usually hate, but I am happy to admit that I may have been wrong about, under certain circumstances. Microwaving the cut potatoes first par-cooks them, eliminating the need to set up a pot of water, wait for it to come up to the boil with the potatoes, drain the spuds, clean the pot, etc. This trick is lifted straight out of The Food Lab, a book I’ve mentioned in my recommended reads, and I think an essential tome for anyone who loves home cooking and science.
Ultimate Quick and Easy Hash (serves 2):
- 2-3 large russet potatoes, scrubbed, peeled (optional) and cut into 1” cubes
- 1 medium yellow onion, peeled and medium diced
- 1-2 cloves of garlic, peeled and slivered thinly
- 1 red/orange/yellow bell pepper, seeds and ribs removed, cut into medium dice
- 1 jalapeno, seeds and ribs removed, cut into small dice
- 1 slice chicken bologna, cut into medium dice
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, to taste (I use Franks Extra Hot)
- 1 egg, fried sunny-side up (optional, but it’s breakfast and I like eggs)
- Cover a microwave-safe plate with paper towel and place your diced potatoes on it. Microwave the potatoes on high for 6 minutes.
- Meanwhile, heat roughly a 1/2 cup of canola oil in a medium, heavy bottomed frying pan or skillet over medium heat. Cast iron is best.
- When the potatoes are finished nuking, take them out (the plate will be hot!) and tip them into the pan, stirring them around a bit and seasoning with Kosher salt. Let them cook, stirring occasionally for 5-6 minutes.
- Add the onions, garlic, peppers (bell and jalapeno) and bologna to the pan and stir to combine. Cook the mixture for 5-6 minutes longer, until the potatoes are crispy and cooked through and the vegetables are soft.
- Season the mixture to taste with Kosher salt, black pepper and hot sauce, then move it all to one side of the pan. Melt some butter on the now-clear side, and when the butter is foamy, crack your egg and cook it sunny side up, if using.
- Serve the hash up, with a big glass of OJ and a steaming mug of coffee. Eat it, then take a nap, you’ve earned it.
