Best Ever Breakfast Hash
What’s the best thing you’ve ever had for breakfast? When I say “the best” I don’t just mean the most indulgent, thing you’ve scarfed down in the early morning hours. I mean what was the best meal you’ve had for breakfast, that has filled you up, fueled your day, and was so tasty you’d wake up craving more. Can’t think of anything? Well friends, here it is: Breakfast Hash.
This is hands down the best breakfast I have ever made. It’s a mouth-watering Breakfast Hash filled with vegetables, potatoes, bacon, feta cheese, and fried eggs.
Veggies for breakfast don’t sound like a thing you want to dabble in. But, trust me, this is yummiest way possible to sneak in those extra servings of veggies and not feel like you’re constantly eating salad!
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What You Need to Make Breakfast Hash:
- 2 strips cooked bacon, crumbled
- 1 cup chopped broccoli
- 1 potato, washed and shredded or chopped into small pieces
- 1/4 cup chopped onion
- 1/2 cup sliced cherry tomatoes
- 2 Tbsp Feta cheese
- 2 tsp oil olive or coconut oil
- 1/4 cup chopped mushrooms
- 2 large eggs
- salt and pepper to taste
- any veggies lurking in your fridge that need to be used up
The inspiration for this recipe comes from a little 24/7 diner in downtown Lansing, Michigan. It’s called the Fleetwood Diner. At the Fleetwood they are famous for a breakfast plate (although in true diner fashion it can be ordered any time) called “Hippie Hash.” Their Hippie Hash contains your choice of meat, broccoli, onions, tomatoes, and mountains of feta, with eggs to your liking on the side.
In my own breakfast hash recipe I like to fry the eggs right in the middle of the hash.
This binds the mix with yummy fried egg, and I like to drizzle the gooey yolk over the other components.
As I noted above, you can add whatever veggies you want to this hash, which makes it a great option for clearing out leftovers in the fridge. Some other addition options could be: asparagus, spinach, bell peppers, or brussel sprouts. Want to use coconut oil to sauté the veggies? Go for it! More of an olive oil guy or gal? That works great too.
For mine I start with a heaping teaspoon of coconut oil (I have the cold pressed solid kind that melts once it’s in the pan). I then add the veggies that will take the longest to cook: about a cup of chopped broccoli, and a whole potato scrubbed, and diced into small pieces. Set the heat on the stovetop to about medium.
Watch to be sure that the veggies are cooking thoroughly without burning. If the vegetables seem to be browning too quick, turn the heat down. After about 5 minutes when these have started to soften I add a the handful of diced onion and mushrooms.
Once the potatoes have began to turn golden (about another 5 minutes), toss in the crumbled bacon, feta cheese, chopped tomatoes, and salt and pepper to taste. Mix everything throughly and you are ready to add the eggs. To ensure that the eggs cook perfectly I make two “wells” or “nests” in the hash to expose the bottom of the frying pan. Crack each egg into its corresponding well, turn up the stove to medium/high heat, and cover.
It takes about 3-5 minutes for the eggs to cook, you will want the whites to be opaque and solid, and the yolks to still be partially runny. Once the eggs have reached your desired doneness, shut of the heat, slide the hash onto a plate and your ready to eat! To be honest on a Saturday or Sunday morning I will typically eat the whole pan of this on my own, it keeps me feeling satisfied until well in the afternoon, which is great because most weekends are jammed packed! If you are looking to serve additional people, just add more veggies and eggs to the mix.
There’s no better start to a great weekend than a hearty breakfast that will leave you full, fueled, and even sneak in a few of your daily servings of veggies. Whatever your plans for this weekend, you need to make this breakfast hash happen! Enjoy!
