I am a crazy morning person. I love having the city to myself before 7am, I love drinking my coffee before having to interact with other humans, and I hate staying out past midnight unless I’ve taken an after-work nap. Sundays mornings are my favorite mornings of all, because I can rightfully call it “morning” until about 4pm (or so the New York City brunch menus say). I look forward to making myself a fancy Sunday breakfast all week, and this recipe is one of my faves.
This is a recipe I originally created for my old blog. Today, I am posting it here because I think its importance and deliciousness has been alarmingly underrated. This breakfast wants to wake up next to you. It wants to greet you in the morning with a sweet, sweet smell of bacon and true love. This breakfast wants to give you everything you ever wanted but were too afraid to ask for in life. And you should let it.
I don’t always use every ingredient in the hash. Sometimes I mix it up depending on what I have leftover from the week. But that’s the beauty of potato hash – it can be anything you want it to be!
So get creative, folks. Get fancy. And don’t let anyone make you feel bad for your love of mornings (and afternoon naps). Enjoy!
- 4 slices bacon
- ½ large onion, diced.
- 1 lb red potatoes, washed and diced into 1/8 in cubes
- 1 large or 2 small cloves garlic, minced or pressed
- 1 sweet bell pepper, diced (I used an orange one, but you can use whatever you have)
- 4 large eggs
- 1 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tsp chopped fresh thyme
- Cook the bacon in a large cast-iron or oven-safe skillet. Remove, leaving bacon grease in the pan. Place the potatoes in the pan and cook in bacon grease for ~20 minutes, covered over medium-low heat. Stir occasionally.
- Preheat oven to 400.
- Raise heat to medium, add butter. Add garlic, peppers and onions, cook uncovered until softened, 6-8 minutes more. Crumble bacon, add back into pan. Season with salt & pepper. Make 4 wells for the eggs. Crack eggs into wells, transfer to oven. Bake for ~12 minutes, until eggs are set. Garnish with thyme.