Use up those leftovers … or not!
Traditionally, breakfast hash was created as a way to use leftover meats and vegetables. One would chop up the leftover meats and rewarm it with potatoes, onions, peppers, cabbage, or whatever you might have on hand. For this recipe, we used leftover smoked, bbq ribs as the meat. Steak, hamburger, sausage, bacon, corned beef or anything else you might have in the refrigerator will work just fine. I know … who has leftover bacon?
Your cooking method can vary depending on what you have on hand or how the mood strikes you. We love using a cast iron skillet on the stove and in the oven or cooking the entire dish in a dutch over over the campfire. You will be frying and baking in the same pan, so be sure it is oven safe.
Hash gets its name from the French word, Hacher, which means to chop. So, get out that chopping knife and dice up everything that sounds good for breakfast!
| Meal Type: | Breakfast or Brunch |
| Serves: | 2 |
| Difficulty Level: | 3 of 5 |
| Time Needed | 40 min |
| Equipment Needed: | Oven safe skillet, stove, and oven or dutch oven |
Ingredients
Remember “hash”, so chop up all the meat and veggies!
- 8 slices of bacon
- 2 tbs. of butter
- 1/4 cup yellow onion
- 1 green onion
- 2 Russet potatoes
- 1 green pepper
- 1 cup of your favorite meat – ribs, steak, ham, sausage, hamburger, etc.
- 4 eggs
- 1 cup shredded cheddar cheese
Instructions
Preheat the oven or dutch oven to 350 degrees.
Using an oven safe pan, such as a cast iron skillet, or a dutch oven fry up the bacon until crispy. Remove the bacon and set aside. In the bacon grease over medium low heat, add the butter until melted and then follow with the onion, frying for 4 – 5 minutes. Toss in the potatoes and green pepper and cook for 10-15 minutes, stirring every couple of minutes to prevent burning. Salt and pepper to taste. The last couple of minutes stir in the crumbled bacon. Once the potatoes are tender, remove from the heat and drain any excess grease.
Form 4 depressions or wells in the mixture and crack an egg in each depression. Place the pan in the oven or the dutch oven with a lid back on the coals for 5-7 minutes until the egg whites are almost completely white. Remove from the oven or heat once again and cover the potatoes and egg whites in cheddar cheese and then heat again until the cheese is melted and the eggs are set to your liking. Serve immediately!
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