Recipe Background
Pop Pop's Breakfast Hash is a snowy day cabin creation celebrating simplicity.
The inspiration for Pop Pop's Breakfast Hash came to me during a snowy weekend getaway. Before I became a cooking influencer, I was a fresh-faced teacher enduring the classic rites of passage, one being the chaotic world of snow days. I'll never forget one particularly time when the snow draped the trees in a picture-perfect way. My roommate and I, both fans of spontaneous adventures, decided a mini-vacation to a cabin in the woods was in order. As the snowflakes fell in mesmerizing patterns, we craved something hearty to warm us from the inside out. In that moment, I remembered my grandfather’s words: 'Keep it simple, and let every ingredient shine on its own.' We raided the kitchen cupboards, finding Yukon Gold potatoes and a pack of bacon—my go-to comfort food starters.
Cooking that weekend was a sensory delight. The sizzle of bacon as its fat rendered in the skillet had an almost hypnotic quality. I felt a tangible connection to Pop Pop as I cubed those potatoes until golden brown, tossing in colorful bell peppers and vibrant zucchini, filling the cabin with irresistible aromas. My friend, standing amused with a cup of coffee in hand, suggested smoked sea salt for that added depth Pop Pop always hinted at for the perfect finish. We laid our breakfast masterpiece on rustic plates, topping it with perfectly runny eggs, finely chopped green onions, and a dash of our newfound friend, smoked sea salt. It was a meal imbued with family nostalgia, crafted with the simplicity of a snow day’s charm, and it impressively doubled up with ease for any lazy morning brunch.
Letting those potatoes cook thoroughly before stirring is key, ensuring a lovely crispy texture and it’s a trick Pop Pop would have certainly approved of. Next snow day, or any day, really—embrace that nostalgia and let a plate of this hash weave its warm story.
Ingredients
For the hash:
- 4 slices bacon chopped
- 4 medium Yukon Gold potatoes cubed
- salt to taste
- black pepper to taste
- 1 teaspoon olive oil plus more, optional, to taste
- 4 large eggs
- 1 red bell pepper chopped
- 1/2 red onion chopped
- 1 medium zucchini squash chopped
- 2 cloves garlic minced
- 3 ears grilled corn on the cob kernels cut from the cob, can substitute 1 1/2 cups frozen corn
Optional, for topping:
- 2 green onions chopped
- smoked sea salt to taste
- black pepper to taste
Directions
- In a large skillet over medium heat, add the chopped bacon and cook, while stirring occasionally, until the bacon is crispy and the fat has rendered, about 4-5 minutes.
- Using a slotted spoon, transfer the bacon pieces to a paper towel to drain.
- Add the potatoes, the salt, and the black pepper to the hot bacon fat and cook, while tossing and stirring every few minutes, until the potatoes are cooked through and golden-brown on the outside, about 8-10 minutes.
- In a separate skillet over medium-high heat, add 1 teaspoon of the olive oil.
- Add the eggs to the hot oil and cook them to the desired doneness.
- Keep the eggs warm over low heat until ready to serve.
- Add the red bell peppers, the red onions, the salt, and the black pepper to the potatoes and cook, while stirring, until the bell peppers are tender, about 5 minutes.
- If the skillet looks too dry, add the extra olive oil, as needed.
- Add the zucchini and the garlic to the potato mixture and cook, while stirring, until the zucchini is tender, about 5 minutes.
- Turn off the heat.
- Add the corn kernels and the bacon to the potato mixture and stir to combine.
- Plate the hash with the eggs.
- Top the hash and the eggs with the green onions, the smoked sea salt, and the black pepper.
- Serve.
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