This is me rediscovering potatoes.

Introduction: Potato Hash Brunch

I know a thing or two about potatoes. I know how to enjoy them, consume them, air fry them. I know that french fries pave the road to both heaven and hell. I know these humble carbohydrates are packed with lots of nutrients.

I also know how to make mashed potatoes and potato croquettes, baked potatoes (in a microwave!), my mom’s potato salad, and potatoes with chives.

Now to add one more thing I know about this stable root crop —how to make potato hash breakfast. I can’t believe I only just discovered this dish. It’s easy, requires like three ingredients, and absolutely filling and delicious.

(This introduction makes me feel like a lazier copy of Andrew’s How I Cooked 25 Pounds of Potatoes. Eh.)

Anyway. So one free Saturday (or was it Sunday), I got to sleep in and roll out of bed around 10AM or so. I was hungry, and these were all I had in the pantry. My stomach has no complaints.

Ingredients: Easy Potato Hash

This recipe is good for 2 servings. Translation: I ate this pan for brunch and dinner.

• 2 medium-sized russet potatoes, scrubbed clean and diced – For this recipe, I chose to keep the skin on to keep the flavor (but mostly it’s because I don’t have a peeler here in my apartment).
• 1/2 white onion, finely diced
• 6 strips of thin bacon
• 1 medium egg
• Salt and pepper, chili powder and dried parsley to taste
• Other diced vegetables and seasoning/garnish as desired

Potato Hash Brunch Recipe

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

1. Add diced potatoes to a saucepan, then cover with cold water. Stir in some salt.
2. Bring saucepan to a boil. Let simmer for five minutes, then check if diced potatoes are mostly fork tender. Drain off water once done.
3. On a non-stick pan, fry the bacon on medium heat. Once crispy, take them out and finely chop into bits.
4. Sauté the finely diced onion under medium heat until softened.
5. Add the boiled potatoes to the pan and toss lightly.
6. Season to taste with salt, pepper and chili powder.
7. Press down potatoes so they form a single layer, then let cook for around 2-3 minutes until one side is toasty.
8. Toss and flip potatoes, and cook other side for another 2-3 minutes.
9. Create a space in the middle of the pan and drop in the egg. Keep the pan covered until the whites have cooked and the egg is runny.
10. Remove pan from heat.
11. Add garnish and other seasoning as desired.
12. Enjoy!

This is easily one of the simplest yet most comforting dishes I’ve tried in the lifetime of this series. I don’t know when I’ll have the time to make it again, but I sure hope to make this someday soon for my family.

Until next time!

❤️ Your resident kitchen gremlin

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