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  • Writer's pictureSara Calderon

How to Make Breakfast Hash Out of (Almost) Anything

Breakfast Hash
Photo by Chelsea Kyle

I love this article from Epicurious describing how easy it is to make breakfast hash out of pretty much anything you might have in the fridge. Hash is a great way to use leftovers! Hash is also a well balanced meal; full of fiber and protein, with some added fat, to satiate you and keep your blood sugar stable throughout the morning. Stable blood sugar levels mean better energy and mood, less hunger and cravings, and less risk of metabolic syndrome, diabetes and heart disease.

I've excerpted the article, and adapted the "five simple steps" of making hash, below:

1. Choose The Main Meat

Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and ground turkey are all perfect for hash. Don't have any of that on hand? Use bacon or sausage, like fresh chorizo. Vegetarian or vegan? Use firm tofu or tempeh.

Fry the meat in a large skillet with a bit of oil until hot and crisped, then transfer it to a plate with a slotted spoon, leaving any fat or juices in the skillet for the next step.

2. Add One Type of Allium and One Kind of Potato

Onion, leek, garlic, or shallot: take your pick of allium and mince or dice it. (You don't even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.) Next, pick a potato (or two). Any kind of potato, sweet potato, or yam will work. Don't bother peeling it—just chop it into rough 1/4-inch cubes.

If you have rendered fat in your skillet, get it nice and hot and toss in the diced allium and potato. If you don't have rendered fat, cook the vegetables in olive oil, coconut oil, or ghee. Season the potatoes and onion with salt and cook over medium-high heat, keeping them in a single layer and stirring often, until the potatoes are crisp on the outside and soft on the inside.

3. Add Other Vegetables

This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend's cookout, or that big bunch of kale you need to make a dent in. Bell peppers, cauliflower, spinach, zucchini, fennel and apples are all great, too. Chop them up, stir them into the potatoes and onions, and cook just until the greens are wilted and the veggies are tender.

Add the meat back into the mix, give it a stir and a taste, and adjust the seasoning. This is also the time to add some spices and fresh herbs.

4. Put an Egg On It (Optional)

You can cook your eggs right in the hash or in a separate skillet. If you cook them right in the hash, you'll have one less pot to wash. To do that, make a couple little nests in the hash and crack an egg into each. Slide the skillet into a 375° oven and bake until the eggs are just set, or cover the skillet with a lid and continue cooking on the stove until the eggs are set.

5. Garnish and Serve

A flurry of chopped fresh herbs (cilantro, parsley, mint, basil) is my favorite way to finish a skillet of hash. A sprinkling of cheese and some salt and pepper works too.

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