In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.)
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Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day.
I'm a hash fiend, hard core. It's what I make when all I have is a few odds and ends in the fridge and a couple of eggs. This version combines crisp-and-creamy Yukon gold potatoes with kale and brussels sprouts cooked down until nutty and sweet, all served with soft-cooked eggs in a single skillet.
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
On their own, hash browns aren't much to look at, but stir in some nutrient-packed chard and top it with a healthy protein like steamed fish, and you've got yourself a delicious one-pot, weeknight meal in 20 minutes—hard to beat, right?
As anyone who's ever grown zucchini, eggplants, or squash can tell you, they're the type of plants that experience late-life growth spurts. They're garden procrastinators. They'll give you a reasonable number of fruits and blossoms to work with throughout the bulk of the summer, then one morning you'll look out the window over your plant beds and see enormous zucchini hanging out on the plant all casual-like, as if they're saying, "Who, us? We've always been here, mate." Finding useful ways to use them up is a challenge. Here's one way to do it.
It was the morning after the first leg of my recent cross-country road trip and I woke up to aroma of cinnamon and butter wafting through the air. When a gentlelady offers you her buns, no matter how sticky, it's only polite to offer her something in return, so I turned to my in-a-strange-kitchen-with-no-knowledge-of-what-they've-got staple breakfast: vegetable hash. In this case, we happened to have some gorgeous sweet potatoes and purple bell peppers, two of my favorite hash ingredients.
An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.
Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch. For something heartier, top it with sour cream and chives or serve it alongside a few pieces of bacon and a fried egg.
Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch.
When it comes to brunch, hash is about as humble as it gets. Unlike some dishes that lend themselves easily to highfalutin interpretations (lobster Benedict, fried chicken pancakes, etc.), hash is sublime in its simplicity. That's not to suggest that humble hash can't be elevated and celebrated, as proven by aptly named newcomer Hash.
This breakfast mash up takes basic skillet potatoes to the next level with the addition of gooey soft-cooked eggs and melted cheese. Shredded cheddar is tossed with the potatoes and onions and toasts along the bottom of the skillet, giving you plenty of golden brown cheese.
Chunks of chicken and creamy Yukon Gold potatoes are stir fried with za'atar and spicy harissa.
Whiskey brisket and sweet potato hash is a comforting weekend supper, especially when served with a gently poached or lightly fried egg.
Whiskey-braised brisket and sweet potato hash is a comforting weekend supper, especially when served with a gently poached or lightly fried egg.
Smoky, salty bacon combined with soft fried onions and sweet potatoes makes a simple hash that cooks up quickly. Topping the hash with an avocado cream and a fried egg takes this classic breakfast dish and puts a new twist on it.
Smoky, salty bacon combined with soft fried onions, sweet potatoes, and avocado cream makes a simple hash that cooks up quickly.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
There are plenty of breakfast and brunch recipes in the True Blood cookbook—perhaps from all of the late nights spent running from evil vampires, witches, and the occasional possessed doll. Ruby Jean's Hash stands out as a simple yet soul-satisfying take on a morning-after meal. Andouille sausage peppers this hash of potatoes, onions, and green peppers, and the whole mess is adorned with a voluptuous poached egg.
I don't think I ever made my mom breakfast in bed when I was a kid. The closest I ever got was reading Calvin and Hobbes cartoons in which Calvin considers doing it for his mom; I thought, perhaps, I should do the same. Well I'm making up for lost time now by imploring each and every one of you to make breakfast for your own mom's* this Mother's Day.