Ryder and I LOVE making breakfast hash on the weekends! It’s the easiest and most delicious way to use up random veggies & leftover items in your fridge from the previous week. There are no rules when it comes to making a breakfast hash, so get creative with it! Use up any type of potato, veggie, protein or fresh herb you have on hand.
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Ingredients (2-3 servings):
8 slices bacon, cooked until crispy
1/2 white onion, diced
8-10 red potatoes, diced
1 zucchini, diced
2-4 Tbsp butter
1.5 T chili powder
1.5 T cumin
1 T garlic powder
1/2 tsp paprika
1 T salt
1/2 T pepper
1 tsp red chili flakes (optional)
1/4 C green onions, chopped (optional)
4 eggs
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Directions:
Cook bacon in a large skillet. Set aside and drain most of the grease from the pan. In the same skillet, add onion and potato. Cook over medium high heat for 3-5 min until starting to soften. Add all spices. Cook for 2-3 min. Add zucchini and chopped bacon. Cook for 3-4 min until zucchini starts to soften. If the mixture starts to burn or gets too dry, add butter. Make 4 wells in the mixture and crack an egg into each one. Season each egg with a sprinkle of salt and pepper. Reduce heat to medium, cover and let cook until the eggs whites are set (about 4-5 min). Let the eggs go longer if you don’t want a runny yolk! Remove from heat, garnish with green onion and serve immediately! We like serving with corn or flour tortillas, or toast.
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