Monday, November 12, 2012
Bacon, potato and red pepper hash
Ah, hash. I've made white bean breakfast hash, sausage and potato hash, blue potato and corn hash, even sweet potato hash. Really just an excuse to eat crispy-fried potatoes, with other things.
This hash is one of those everything-left-in-the-fridge dishes. I simultaneously used up the rest of the potatoes, the bacon, two giant red peppers, and half a bag of frozen lima beans. And because I'll put a fried egg on top, the rest of the eggs, too.
Feel free to use this as a template, to empty your own refrigerator.
Dice some potatoes, and boil in water until almost but not quite cooked through. Drain. Fry some bacon. Remove the actual bacon and saute one diced onion and two diced red peppers in the bacon grease. When soft, add the potatoes back in, and any frozen veggies. Keep the heat on high and keep an eye on it. Stir it enough to keep it from burning, but not so much that you keep it in constant motion--you want a nice brown sear on everything. (I also threw in four diced mushrooms, just 'cause.)
When sufficiently browned, season with salt and pepper, crumble the cooked bacon on top, and serve with an egg on top. Good any time of day.