This hash could make the grumpiest sleepyhead morph into a morning person.
Who wouldn't want to wake up to the smell of fresh pan-fried turkey bacon and roasted potatoes? The best part is, it’s easy to make and feeds a crowd.
I use russet potatoes because I love their high starch content, however, any potato will do, even the waxy variety. If you’re not sure which potato direction to go, simply use your palate as a guide. Crave creamy soft-centered bites? Go for gold or yellow potatoes. Prefer a more earthy and hearty taste? Try russets.
I’m more of a crispy edge, tender middle kind of gal, so russet potatoes call my name every time.
I recommend browning the potatoes in the oven to cut down on the oil a bit. Believe me, baking/roasting is better becasue pan-fried potatoes are a drag to clean up as they almost always stick to the pan.
Fold drained turkey bacon and sauteed peppers and onions into the potatoes and breakfast is served!
Here's a fun twist:
My favorite way to whip up this dish is for brunch with friends.
Divide hash into a dozen ramekins, filling them about 2/3 full. Then crack a medium-size egg on top of each. Next, set the ramekins on a cookie sheet and carefully place them in a 350-degree oven until the egg yolks reach your preferred consistency. Finally, sprinkle with parmesan cheese and freshly cracked pepper.
Yum!