In all honesty breakfast is not really my thing. I’m a grab-and-go, eat mid-morning between errands kind of girl. But when I’m on vacation, or better yet camping, there is something just so perfect about a good cup of coffee and a warm skillet breakfast that just puts me right into relaxation mode.
Over the years I’ve repeatedly failed to make a good skillet breakfast. I have just not been able to hack the breakfast hash! I almost always make either gluey or grossly under cooked potatoes. And after multiple attempts at par-baking the potatoes, cooking them “low and slow” or various other sworn”tried and true” methods, I still have not found the perfect breakfast hash. Until now! I’ve perfected (or so I’ve been told) the perfect breakfast hash. My method yields potatoes that are crispy on the outside and pillowy on the inside. And the best part? It is so super easy! It takes a measly 5 minutes to prep the potatoes, by far the least time consuming method I’ve tried. Which makes it perfect for a relaxing summer Sunday brunch or a campsite.
Tip: One of the tricks to a good hash is having all the components be about the same size. So when dicing up the ingredients try to make everything as close to the same shape and size as possible.
- 3-4 medium Yukon Gold Potatoes (you can also use russets or red potatoes)
- 1/2 medium onion diced
- 2 roasted poblano peppers diced (and drained if canned or frozen)
- 1/2 red, green or yellow pepper diced
- 2-3 cremini mushrooms, diced (optional)
- 1/2 lb of favorite breakfast meat (I used homemade pastrami), cooked and diced
- 1 Tbsp cayenne pepper
- 1 Tbsp dried Thyme
- Salt and pepper to taste
- Slice and dice potatoes into cubes. You want them to be as uniform as possible for even browning and cooking. I do this by slicing the potatoes lengthwise and then cutting them into strips and dicing.
- Put the potatoes in a bowl and cover with warm water and ~ 1 Tbsp of salt. Let them sit for 20-25 minutes. This process helps to remove excess starch from the potatoes so that they won’t get gluey. Which is great, because you can go drink some coffee and relax while good ole’ salt does the potato prep!
- Rinse the potatoes in a colanderand let them drain for ~ 5 minutes.
- Put them in a clean tea towel and squeeze as much water from them as you can get. Dry potatoes mean crispy potatoes!
- Lightly spray or oil a cast iron skillet and put on medium heat. Once it is hot add the potatoes.
- Let the potatoes sizzle away uninterrupted for 10 minutes. The less stirring of the potatoes the more crispy and perfect they will turn out.
- Lightly season the potatoes with salt, pepper, cayenne and thyme. Turn with a metal spatula rotating the sides of the potatoes that are in contact with the cast iron. Let them sit uninterrupted for 10 minutes.
- Reduce heat the medium low and add breakfast meat, onions, peppers and mushrooms (if using). Again the less water the better so if your peppers were canned or frozen make sure to squeeze as much liquid from them as humanly possible!
- Let cook uninterrupted for 5-7 minutes. At this point the rest of the house or camp starts to get up because the hash smells so darn amazing!
- Flip the hash again with the metal spatula trying to incorporate all the ingredients and rotating the sides of the potatoes in contact with the cast iron. Let it cook again for 5-7minutes.
- Then I usually taste a potato to make sure that it is the perfect texture and doneness. You can add salt and pepper here to taste and serve! And there you have it, the perfect breakfast hash. A true breakfast of champions!
The hardest part about this breakfast hash is not stirring it! But the less moisture and stirring that is involved yields the more perfect hash. Use whatever breakfast or leftover meat you have lying around. I’ve had success with ham, bacon and even leftover steak before! And for other breakfast ideas be sure to check out this awesome Paleo breakfast roundup.