This is me rediscovering potatoes.
Introduction: Potato Hash Brunch
I know a thing or two about potatoes. I know how to enjoy them, consume them, air fry them. I know that french fries pave the road to both heaven and hell. I know these humble carbohydrates are packed with lots of nutrients.
Now to add one more thing I know about this stable root crop —how to make potato hash breakfast. I can’t believe I only just discovered this dish. It’s easy, requires like three ingredients, and absolutely filling and delicious.
(This introduction makes me feel like a lazier copy of Andrew’s How I Cooked 25 Pounds of Potatoes. Eh.)
Anyway. So one free Saturday (or was it Sunday), I got to sleep in and roll out of bed around 10AM or so. I was hungry, and these were all I had in the pantry. My stomach has no complaints.
Ingredients: Easy Potato Hash
This recipe is good for 2 servings. Translation: I ate this pan for brunch and dinner.
- 2 medium-sized russet potatoes, scrubbed clean and diced – For this recipe, I chose to keep the skin on to keep the flavor (but mostly it’s because I don’t have a peeler here in my apartment).
- 1/2 white onion, finely diced
- 6 strips of thin bacon
- 1 medium egg
- Salt and pepper, chili powder and dried parsley to taste
- Other diced vegetables and seasoning/garnish as desired
Potato Hash Brunch Recipe
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- Add diced potatoes to a saucepan, then cover with cold water. Stir in some salt.
- Bring saucepan to a boil. Let simmer for five minutes, then check if diced potatoes are mostly fork tender. Drain off water once done.
- On a non-stick pan, fry the bacon on medium heat. Once crispy, take them out and finely chop into bits.
- Sauté the finely diced onion under medium heat until softened.
- Add the boiled potatoes to the pan and toss lightly.
- Season to taste with salt, pepper and chili powder.
- Press down potatoes so they form a single layer, then let cook for around 2-3 minutes until one side is toasty.
- Toss and flip potatoes, and cook other side for another 2-3 minutes.
- Create a space in the middle of the pan and drop in the egg. Keep the pan covered until the whites have cooked and the egg is runny.
- Remove pan from heat.
- Add garnish and other seasoning as desired.
This is easily one of the simplest yet most comforting dishes I’ve tried in the lifetime of this series. I don’t know when I’ll have the time to make it again, but I sure hope to make this someday soon for my family.
Until next time!
❤️ Your resident kitchen gremlin