A hash like this one can be loaded full of vegetables and makes for a hearty, healthy one-pan dinner or breakfast.
By Jessica Smith
A hash is one of the best breakfast/lunch/dinner/ways-to-use-whatever-is-in-the-fridge meals I can think of. Just a bunch of tasty ingredients cooked in a pan until they are tender on the inside and golden brown on the outside. Topped with an egg, it is one of those weeknight dinners that makes me feel like I accomplished something great without much effort at all.
A hash like this one can be loaded full of vegetables and makes for a hearty, healthy one-pan dinner. There’s a little chopping required up-front, but bringing it all together in a hot skillet really couldn’t be easier.
- 8 strips bacon
- 1 onion, chopped
- 2 sweet potatoes (13oz/360g total), diced
- 2 russet potatoes (13oz/360g total), diced
- 1 granny smith apple (5.5oz/150g), diced
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 eggs, fried or poached, for serving
- Heat a large skillet (that has a tight-fitting lid) over medium heat. Add the bacon and cook on both sides until crisp. Transfer bacon to a cutting board to cool.
- In bacon grease in the still-hot pan, saute the onion until it begins to soften, about 3 minutes.
- Add the sweet potatoes and russet potatoes and stir to combine. Reduce the heat to low-medium and put the lid on the skillet.
- Allow the hash to cook, covered, until the potatoes become tender, about 10 minutes (if the potatoes are cut into larger pieces, they will need to cook for slightly longer).
- Remove the lid from the skillet and turn the heat up to medium-high. Add the apples and cook the hash, stirring frequently, until the ingredients begin to brown, about 7-8 minutes. Season with salt and pepper.
- Transfer the hash to four plates or bowls for serving. Chop the cooked bacon and sprinkle it evenly over the hash. Top each portion with an egg.