Breakfast hash is an essential mountain breakfast. Forget the cans of Hormel Corned Beef Hash. Good breakfast hash is so much more. You got your crispy, but creamy potatoes, the kick of the peppers, the savoriness of the onions, sweetness of tomatoes, with the meatiness of bacon or sausage.
Mountain Man’s family takes their breakfast hash very seriously. And they constantly try to outdo each other over their breakfast hash. There have been hash downs that make Bobby Flay’s Throw Downs look like child’s play. So when I joined this crazy, loving family, I knew to be fully accepted I was going to have to: 1. Learn how to make breakfast hash and 2. Get very good at it very quickly.
Thankfully, Mountain Man was willing to teach me a the family basics and from there, I built my working recipes. I say working recipe because I constantly adapt it to what is on hand to make it work. Quite often I make this the morning after making tacos the night before because I have many of the ingredients on hand and ready to throw into the skillet without a lot of last minute work. I also cater this to who I’m feeding. If I’m serving vegetarians or vegans, I will cook the meat separately, allowing people to add it to their preferences.
The potatoes can be boiled ahead of time, even the night before. Just cut and dice your veggies the night before to make for a quick breakfast. A cast iron skillet is essential for crispy potatoes but a high quality non-stick skilled will work well.
Mountain Breakfast Hash Serves 2-3 but easily doubled or tripled to feed a crowd.
- 1 lb potatoes cut into 1 inch chunks (Yukons are my first choice but reds or russets work equally well)
- 6 slices thick bacon cut up or 6 oz chorizo or breakfast sausage
- 1-2 tablespoon vegetable oil if cooking vegetarian hash
- 1 teaspoon of Penzey’s Ozark Seasoning
- 1 cup cherry or grape tomatoes cut in half
- 1 jalapeño pepper finely diced (ribs and seeds removed if you do not want it as spicy)
- 1/2 of a red or green sweet pepper cubed into 1/2 inch pieces
- 1/2 yellow onion diced
- 1/2 cup of shredded cheese of choice (Cheddar or Monterey Jack are popular choices)
- Choice of toppings: chopped cilantro, salsa, sour cream, avocado
- In large saucepan, place potatoes in salted water until covered by 1 inch of water. Over high heat, bring pan to a boil and boil for 15 minutes.
- While potatoes are boiling, in a 12-inch skillet, cook bacon or sausage until cooked to desired doneness. Drain and reserve drippings.
- Add 1 tablespoon of drippings back to skillet, adding vegetable oil if drippings do not equal 1 tablespoon. Heat skillet over medium heat. Drain potatoes and add to skillet, seasoning with Ozark seasoning. Cook, stirring every 3-5 minutes until crust begins to form on the outside of potatoes, adding oil if needed if the skillet gets dry to ensure the potatoes get crispy and golden brown.
- Add tomatoes, jalapeño, sweet pepper, and onions. Cook until tomatoes release their juices and onions are golden.
- Remove skillet from the heat. Cover hash with cheese and cover until cheese is melted, 1-3 minutes.
- Serve hash with choice of toppings.