This Farmhouse Breakfast Hash is great for slow mornings or weekend brunch. It is full of crispy potatoes, flavorful veggies, salty bacon, juicy tomatoes, and topped with a “saucy” egg.
Farmhouse Breakfast Hash
- 1 1/2 lbs. of Baby Yukon Gold Potatoes
- 10-16 oz. bacon
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 head of cauliflower
- 2 shallots
- 1 pint of cherry or grape tomatoes
- 1 1/2 tsp sea salt
- Kosher Salt, to taste
- black pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1-2 eggs for each person
Directions:
- Preheat the oven to 450F.
- Rinse and clean the potatoes.
- Place the potatoes in a 4-quart (or larger) pot and cover them with water.
Add 1 1/2 teaspoons of sea salt to the water. - Turn the heat to high and bring the water to a boil.
- Once the water reaches a boil, reduce the heat to medium. Cook the potatoes at a low boil for 10 minutes.
- While the potatoes are cooking, cook the bacon: Line a baking sheet with foil. Lay each strip of bacon across the baking sheet. Cook for 12-15 minutes at 450F, until the bacon is browned and crispy. Once the bacon is cooked to the crispness you like, remove it from the baking sheet and place it on a large plate lined with paper towels.
- Rinse and dry the bell peppers, cauliflower, and tomatoes.
- Chop the bell peppers into 1 inch pieces.
- Cut the cauliflower into florets.
- Remove the outer skin and cut off the ends of the shallots. Thinly slice the shallots, about an 1/8 inch thick.
- Once the potatoes finish cooking, drain off all the water and put the potatoes on an unlined half-sheet baking sheet. Space the potatoes evenly across the baking sheet, leaving space around each potato in order to smash it.
- Using the bottom of a large jar or glass, smash each potato until it is about 1/4-1/2 inch thick. Drizzle avocado oil all over the potatoes and sprinkle with Kosher salt and black pepper.
- Place the bell peppers, cauliflower florets, shallots, and grape tomatoes on an unlined half-sheet baking sheet. Drizzle avocado oil all over the vegetables and toss them to coat them well. Sprinkle the vegetables with Kosher salt, black pepper, garlic powder, and onion powder.
- Place the baking sheet with the potatoes on the bottom rack of the oven and the baking sheet with the other vegetables on the middle rack of the oven. Bake for 20-25 minutes at 450F, until the potatoes are brown and crispy on the bottom and the vegetables are cooked. (You can broil the vegetables for an additional 2-4 minutes to add some nice char to them.)
- While the potatoes and vegetables are cooking, break up the bacon into 1/2inch pieces and fry 1-2 eggs for each person. (I like to cook the eggs over easy or over medium so that the yolk “sauces” the hash.)
- Plate the hash: Add a few potatoes and a couple of spoonfuls of vegetables to a pasta/salad bowl. Sprinkle a couple of pieces of bacon over the hash and top with 1-2 eggs.
- Serve and enjoy!
Test Kitchen Notes:
I use foil when cooking the bacon to make clean up easier but it is not necessary. Don’t use parchment paper at this high of heat or it can catch fire or burn.
Depending on the thickness of the bacon, you may need to cook it for an additional 5-10 minutes. The visual cues of “brown and crispy” are the best way to know when the bacon is cooked.
By par-boiling the potatoes before roasting them, it creates potatoes with creamy interiors and crispy exteriors. Cooking the potatoes on an unlined baking sheet allows the potatoes to get browner and crispier.
The vegetables have a lot of water in them. They will release that water and create a lot of juice. I like to cook the vegetables on a separate baking sheet than the potatoes so that they don’t make the potatoes soggy.
I use Kosher salt in this recipe to give a salty crunch to the potatoes and vegetables. You can sub it for sea salt if desired.
I like to use pastured meat and eggs and organic vegetables whenever possible.
All oven are different so, cooking time may vary by 5-10 minutes. If your oven “runs hot”, you can reduce the heat to 425F. Check the potatoes and vegetable at 20 minutes then, keep cooking until the potatoes are crispy.