It’s not a Thanksgiving-eve Sunday at my house without a good brunch. Usually we have a pancake breakfast but today, lil’ bun was felt like having potatoes so we decided to make a breakfast hash instead. Making a hash is simple because there’s not a lot of steps to it and there’s really only 5 essential ingredients you need to make the perfect hash; potatoes, vegetables, onions, eggs and a protein (preferably one of the pork variety). Typically I don’t add eggs when I make them though because both brother deer and old bean don’t like eggs and lil’ bun doesn’t like her eggs runny.
One of the most important things to making the most delicious flavorful hash is making sure that you saute your meat and onions BEFORE adding in your potatoes and other veggies. Sauteing your potatoes in the oil that comes out of the sausages/ham slices makes your hash even more smokey and flavorful in taste. Then, to make it even yummier, I like to top my hash off with a sunny side up egg and let the runny yolk act as a sauce by letting it ooze all over my hash. 🙂 Sometimes I have it with some salsa too but I didn’t have any in the fridge that day so I left it out. What do you guys like on your hash?
Ingredients (serves 5):
5 russet potatoes
3 sausages or 5 slices of ham
1 bell pepper
5 eggs (optional)
2 tablespoons oil
seasonings to taste
- Peel and dice your potatoes into 1.5cm x 1.5cm cubes. Boil them in a pot of boiling water for 3-5 minutes on high heat or until the potatoes are tender enough to be pierced through with a fork.
While your potatoes are boiling, dice the onions, tomato, sausages/ham slices and bell pepper
Strain your potatoes through a sieve and rinse them with cold water to stop the cooking process.
Heat your olive oil in a frying pan on medium high heat. Add in your diced onions and sausages/ham slices. Sautee them until they begin to brown.
Add in the potatoes, tomato, bell pepper and your seasonings then saute everything for another 3 minutes until they are golden brown and cooked thoroughly.
Portion your hash out onto 5 separate plates. Feel free to the top of your hash off with a sunny side up egg before munching.