The luxury of being retired is that I have time in the mornings for breakfast. I simply adore breakfast. While my guys would rather sleep a little longer during the week than start their day with a nice breakfast, on the weekends breakfast is a must. As a lady of the house, after bidding the menfolk goodbye, I treat myself to a little something for breakfast. The house is quiet, and with a wonderful cup of French Pressed coffee in hand, I enjoy the beauty of yet another new day.
Lately I’ve been on a real potato kick. I’ve made hash brown patties, scrambled eggs with potatoes and sausage and potato-egg burritos. All these potato breakfast dishes left me with a real hankering for Corned Beef Hash. Alas, no corned beef in the house. Not even corned beef of the canned variety. I could have made Sausage Hash, but I used the last of our ground sausage to make Biscuits and Gravy. Then it dawned on me – why not use bacon?
It was yummy! Yep, this is a real keeper that I’m going to have to share with the fellows. I know my bacon-fend Kiddo is going to love it.
Bacon and Onion Hash with Fried Eggs
1 Russet Potato
2 Strips of Bacon
1/4 Red Onion
Pepper to taste
Salt to taste
Wash and pat dry potato. Slice lengthwise into long, thin match-sticks. Stack sticks and slice again width-wise into small pieces. Place cut potato into a small strainer and rinse well. Empty potatoes onto a paper-towel lined microwave safe plate, spread out and set aside.
Stack bacon, cut lengthwise to create 4 long strips. Cut width-wise into smaller pieces. Set aside.
Cut thin slivers from a small red potato. Stack slivers and cut width-wise into small pieces. Set aside.
Heat a non-stick skillet over medium heat. Add bacon pieces and cook until just beginning to brown, stirring often with a wooden spoon.
While bacon cooks, place plate with potato pieces into the microwave and cook on high for 3-4 minutes, depending upon size of the pieces. You want the potatoes to be just cooked through.
While the potatoes are cooking, and the bacon has just begun to brown, add onions to the bacon. Sauté until onions begin to soften, about a minute or so.
Add potatoes to the skillet, season with pepper and continue to cook until bacon is crisp and potatoes are just beginning to brown, stirring as needed to prevent burning. Taste hash and season with salt, if necessary. (The bacon will render its own smokey-salty flavor).
In a small non-stick skillet, melt some bacon drippings (about a tablespoon or so). If you don’t have a jar of bacon drippings handy, a little oil with a little butter will do. Over medium heat, fry eggs until the whites are set, cooked through and the yolks are still runny. Give the pan a swirl now and then to prevent the underside of the eggs from browning.
Place bacon hash on a plate and spread out to fill the plate. Top with eggs, sprinkle with additional salt and pepper if desired.
Serve and enjoy!