Potato, Parsnip, and Egg Breakfast Hash
December 03, 2017
I had leftover potatoes and parsnips from the Lamb Stew I made the other day and decided to chop them up and make a hash for breakfast today. This is a great leftover dish cause you can just use most vegetables you have lying around on the weekend, for example I’ll add red or green bell peppers if I have them handy.
- 1 large parsnip, diced
- 1 large potato, diced
- 3 strips bacon, sliced
- 2 eggs
- 8 oz arugala
- Preheat your oven to 375 degrees.
- Season the potatoes and parsnip generously with salt and pepper.
- Heat the skillet on high heat and add the leftover or uncooked bacon. You may want to add a little more fat, either in the form of leftover bacon grease, butter, or olive oil.
- When the pan is hot and the fat is beginning to sizzle, add the potatoes and parsnip cubes. Stir to coat and turn down the heat to medium. Cook for about 20 minutes until the outside is slightly crispy and the potatoes are fork tender.
- Turn off the stove. Group the diced vegetables into little mounds and use a metal spoon back to shape egg sized "wells" in the hash mixture.
- Crack an egg into each of the wells.
- Place the entire skillet into the preheated oven.
- Bake for about 10 minutes until the egg whites are just firm and the yolks are still soft.
- Remove from the oven and use a thin spatula to transfer and serve atop shredded greens like arugala.
Written by Will Chiong who lives and works in New York building useful things.