Southern Style Hash

I am inadvertently becoming the Breakfast Queen.

When I’m not talking about delicious quiches made with totally breakfasty (I think I just made that word up, fyi) ingredients, I’m regaling you with tales of breakfasts I’ve been eating in Turkey.

I’m not even sure how this happened. Before I left on this trip, the most I would eat early in the morning would have been a couple of slices of toast with peanut butter and maybe a banana. Even on the weekends I would only have indulged in a coffee and a croissant.

Now I look back and feel sorry for my old self. Sorry for all the delicious possibilities I was missing out on.

I think Pinterest is to blame. And my recent addiction to cinnamon rolls after trying them for the first time ever (yes, ever) on my last visit to the States. I’ve been opened up to a whole host of breakfast opportunities.

Don’t get me wrong, we do breakfast at home in England. We really know how to do a fry-up (or Full English, as it’s usually called) and a good bowl of porridge. But that’s about it. When it comes to breakfast, so many other countries outdo us.

One of the first memorable breakfasts of this trip was at Hash House a Go Go in Las Vegas in early 2012. We went on the recommendation of a friend (and also due to their recommendation we shared a breakfast – the portions are HUGE) and it was like eating a delicious brunch, but on a weekday. My mind was blown.

These days, when I have the time to make a good breakfast, which I try to be as often as possible, I feel positively cheated if it doesn’t include several different food groups, or at least some tasty potatoes and eggs.

This is my version of the hash we had that day in Vegas, with a slightly Southern twist. Southern style hash doused in one of my other favourite things – hot sauce.

The key to getting crispy yet fluffy potatoes is to par boil them before you cook them in a frying pan. Depending on the size of the potato, they should start to soften within about ten minutes of boiling, making them easier to cut into cubes and also cutting down your cooking time in the pan.

I also like to put a lid over the frying pan while everything is in there cooking, as the steam which is created helps to cook and crispen the outside of the potatoes without your vegetables becoming charred.

A breakfast fit for a Breakfast Queen? I like to think so.

Southern Style Hash

Recipe by Julia

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 1/2 medium potatoes, par boiled and cut into roughly 1cm cubes

• 1/2 pack of streaky bacon (around 4-5 slices)

• 1/2 white onion, diced

• 2 cloves garlic, minced

• 1/2 red pepper, diced

• 1/2 green pepper, diced

• 1 tsp red pepper flakes

• 2 eggs

• Hot sauce (I used Louisiana Hot Sauce)

• Grated white cheddar and sliced spring onions (optional)

Directions

• Pour a little oil into a large frying pan and cook the onion and garlic until soft and translucent.
• Add the peppers and cook until soft, a couple of minutes.
• Tip the cubed potatoes into the pan, stir to combine and then sprinkle the red pepper flakes over the top. Cook on a medium high heat, covered with a lid (or some foil) for around 20 minutes, or until the potatoes are fully cooked, crispy and browned. Keep stirring occasionally so that the potatoes do not stick to the bottom of the pan, and for more even cooking.
• In the meantime, cook the bacon rashers in a separate small pan until crispy but not browned. Add the bacon to the hash pan for the last ten minutes of cooking time, stirring to combine with the other ingredients.
• When the hash only has a couple of minutes left to cook, crack the two eggs into the bacon pan and fry until cooked.
• Arrange the hash onto two plates, topping with sliced spring onions and grated cheese. Top with the eggs (if you like your yolk to run into the potatoes) and douse in a good glug of hot sauce.