To me, hash is a nearly perfect breakfast dish. Traditionally it is a dish of cooked meat cut into small pieces that is then cooked again, usually with potatoes. In my version, it is rich in veggies, protein and good fats to provide sustained energy for the morning.
While this recipe is no nonsense, it is amazingly versatile and delicious. You can use raw or cooked potatoes, any veggie that suits your fancy, and add egg, sausage or leave meat free. The possibilities are endless.
Breakfast Hash
Serves: 1 generous serving
Time: 10 minutes if starting with cooked potatoes; 20-30 minutes if starting with raw potatoes
Ingredients:
1-3 teaspoons olive oil, avocado oil or ghee
1-2 Tablespoons diced onions
Optional 1 garlic clove, minced
1 cup raw or cooked potatoes, diced into 1/2 inch pieces or grated
1 cup veggies of your choice (leftover roasted veggies, greens, peppers, mushrooms, etc.)
Salt and pepper to taste
1-3 large eggs or 2-4 ounces of leftover protein from another meal
Directions:
Place a large nonstick skillet over medium heat. Add the oil. When the oil starts to shimmer, add the onion and a sprinkling of salt. Stir the onion until it begins to soften, about 1 minute. If using, add the garlic with the onion.
Add the potatoes to the pan. Reduce the heat to medium-low, and cook stirring frequently until the potatoes and onions are tender, caramelized and lightly browned, about 5-30 minutes.
Add firm veggies like carrots or mushrooms to the pan when you add the potatoes. Add tender veggies, like greens, or pre-cooked vegges to the pan once the potatoes are nearly done.
Push the potato and onion hash to one side of pan. Increase the heat back to medium. Add additional oil to the pan if needed. Crack the egg(s) into the pan or add your meat, and cook to taste. Spoon potatoes and veggies onto a plate and top with the egg(s) or protein.
Enjoy as is or add guacamole, everything bagel seasoning, salsa, sriracha or micro greens for extra flavor.