Breakfast Hash
This recipe is really flexible. I often replace the onion with green onions or shallots. I have also added bell pepper and will switch out the potato and meat options, depending on what I have on hand.
Breakfast Hash
Servings: 3
Print Recipe
Ingredients
- Olive oil or bacon grease
- 1 large Russet potato (or 4 smaller golden potatoes) cut into 1-inch cubes
- 1 tablespoon SPOG (salt, pepper, onion powder and garlic powder combined) or salt and pepper to taste
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne pepper
- 2 slices Bacon, chopped or equivalent of corned beef
- 1 small Onion, chopped
- 2 cloves Garlic minced
- 3/4 cup Sauerkraut drained and chopped
- 3 large Eggs
Instructions
- Heat a cast iron skillet on medium heat.
- Add oil and potatoes to skillet. Let potatoes cook for about 5 to 10 minutes until golden and turn to brown on the other side.
- Add seasoning and bacon to skillet. Cook for about 5 to 10 minutes more until potatoes are golden on both sides.
- Add onion and garlic and continue to cook until onions are soft.
- Add sauerkraut and stir in well. Crack eggs on top and let simmer until eggs are cooked to your liking and serve.