Remember how I told you guys that I was going to get my shit together and start eating healthier all the time? That’s what I was thinking about when I made this dish. That’s where my heart was, and where my intentions were.
But then, there was bacon in the fridge.
It’s not that this dish is unhealthy by any means. You’ve got some brussels sprouts (green things!), some potatoes with delicious and nutritious red skin, and all of the goodness of an egg. And then you just invite bacon to make a little guest appearance.
Really, you’re just being a good friend. To your bacon.
You don’t want it to feel left out or anything.
Potato hash is one of my favorite things to make for breakfast (I have another great recipe here), and something I find pretty easy to do when I’m cooking for one. The recipe says to make four eggs at once, but I just make one egg with my portion, save the rest in a container, and make a fresh egg when I reheat another serving.
Single lady life hacks, right here. I’m a pro at this 26-year-old spinster thing.
Nevertheless, you don’t have to be single to enjoy this dish. In fact, it’s preferable to enjoy it in the company of other human beings and a pitcher of mimosas. We can’t all be spinsters.
So next time you’re brunching with your ladies, or yourself, get your hash on.
Potato, that is.
- 2 Tbsp olive oil
- ½ medium onion, roughly chopped
- 1 lb red potatoes, diced into ½ in cubes
- 1 Tbsp smoked paprika
- 3 c brussels sprouts, shaved or chopped
- 3 slices bacon
- 4 eggs
- Preheat oven to 400.
- Toss potatoes and onion with 2 Tbsp olive oil, 1 tsp cayenne pepper, and ½ tsp salt.
- Bake for 20 minutes, removing from the oven halfway through to stir.
- While potatoes are baking, toss the brussels sprouts with 1 Tbsp olive oil.
- After the 20 minutes are up, remove potatoes from oven, stir, and add olive oil coated brussels sprouts to the pan. Return the pan to the oven and bake for another 20 minutes, removing from the oven halfway through to stir.
- While that’s baking, cook the bacon in a skillet over medium heat. Set on a paper towel to cool. Once cooled, crumble or chop.
- Remove potatoes and brussels sprouts from the pan, toss with bacon, and divide among 4 plates.
- Reheat the bacon grease in the pan you used to cook the bacon. Fry four eggs to desired doneness, flipping halfway through. Top each plate with a fried egg.