Whether it’s quarantine times or not, I’m a big fan of repurposing leftovers into a delicious new dish. Not only is it a fun challenge, but I absolutely hate wasting food. That’s why I’m a huge fan of this hash without a recipe! . (However, I did post one just in case.) It can be made as part of a traditional breakfast or brunch… or even for dinner!
The other great thing about hash, is it is incredibly versatile. In this post, I will outline the main components and substitution ideas for each!
1.) ONIONS (or one of their cousins): This is an important component for flavor, and you can use pretty much any type. Yellow, sweet, red, shallot, leeks, scallions… whatever you have available, use that! I start my has by sautéing the onions in a little oil or bacon fat. Cook for 2-3 minutes, or until just starting to soften. If you don’t like them crispy, you can remove to a plate and add back in later. I just leave mine in and some of them end up getting a little brown or borderline burnt, and I secretly kind of like it.
2.) POTATOES: This is probably THE most important ingredient, and again, you can use multiple types… russet, Yukon gold, purple, even sweet potatoes. I like to dice and parboil mine (about 5 minutes) before adding to the pan with the onions to help them cook a little faster. However, I’ve done it both ways, so it’s not totally necessary. If you do parboil them, make sure to thoroughly drain and dry them out before adding to the pan so they get nice and crispy.
3.) PROTEIN: I made this hash twice in one weekend… the first was with leftover brisket from our BBQ take out, and the next day, I did it by cutting off meat from our leftover ribs. But you could literally do this with any type of meat! Bacon, ground beef, sausage… whatever you have. I would just cook it ahead of time and add to the pan towards the end of cooking the potatoes.
4.) EGGS: If you watched me make this on IG Live, you remember that I tried frying the eggs directly in the pan with the hash and it resulted in a literal EGGS-plosion. (See video below.) I firmly believe this was an isolated instance, but it might be easier and faster to simply fry the eggs in a separate pan so you can simply top your hash with them the minute they are done.
5.) OTHER VEGETABLES: You can also add other veggies to this to up the nutritional value. Here, I added some torn kale, but the first time I made it, I sautéed some mushrooms. Add them based on how long they will take to cook. For example, if they take a longer time, add them with the onions or potatoes. If they are quicker cooking like spinach or greens, add them towards the end.
6.) HERBS: This is completely optional, but if you have any fresh herbs on hand (think: parsley, cilantro, chives, sliced scallions, etc) feel free to add them at the very end for a pop of freshness and color!
MMMMMMMMM….. savory, meaty, potato-y hash… without a recipe!
What ingredients do you like to add to your hash? Do you also make hash without a recipe, or do you prefer a step-by-step> Let me know in the comments!
This dish is meant to be made without a recipe... but just to help give you a guideline, see below. Fill a medium pot with cold water and season with kosher salt. Dice potatoes into 1/2" pieces and place in the pot of water. Bring water to boil over high heat and parboil potatoes, about 5 minutes. Drain and return to hot pan to dry potatoes out. While potatoes are boiling, in a large skillet (such as cast iron), heat 1 tablespoon of oil or bacon fat over medium-high. Add diced onions and sauté for 3-4 minutes, or until they start to soften. Either remove to a plate or leave in the pan for crispier results. Add 1-2 tablespoons more of oil to pan, and push onions to the sides if leaving in the pan. Add potatoes in a single layer and press down. Season with kosher salt and pepper, to taste. Cook for several minutes, until potatoes become golden brown. Flip and brown all sides of the potatoes. While potatoes are frying, heat a non-stick skillet over medium heat. Add a small amount of oil and cook eggs to your liking. (Sunny side up, over easy, scrambled, etc.) When potatoes are almost done, add in cooked meat and any quick cooking veggies (such as greens.) Season to taste with salt and pepper. When eggs are done and you are ready to serve, top hash with eggs and additional herbs and serve!Basic Breakfast Hash
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
