Hearty Breakfast Hash
*To anyone following my recipes---Remember that "debris" I harvested from my pho soup.... delicious, well spiced gelatinous fat and bits of meat. It smelled like a corn beef pot roast a bit. So I thought, potatoe, onion hash, left over brisket, cheese with an egg on top. A great way to make the delicious flavours of my pho be reborn as this breakfast brainstorm. Needed to share. *
;-)
Hearty Breakfast Hash
*To anyone following my recipes---Remember that "debris" I harvested from my pho soup.... delicious, well spiced gelatinous fat and bits of meat. It smelled like a corn beef pot roast a bit. So I thought, potatoe, onion hash, left over brisket, cheese with an egg on top. A great way to make the delicious flavours of my pho be reborn as this breakfast brainstorm. Needed to share. *
;-)
Cooking Instructions
- 1
In a small saucepan, boil the potatoes in water with a dash of chili lime salt. Drain and cool.
- 2
Heat a medium cast iron skillet to medium. Add bacon and fat.
- 3
Chop onion and boiled potatoes.
- 4
Add onions to skillet.
- 5
When bacon is turning crispy add potatoes. Add spices. Mix and cover.
- 6
Raise heat to medium high. Cook 2 minutes. Flip over and cover for 2 minutes.
- 7
Remove from heat and spread cheeses evenly across hash. Remove cover and set in oven at broil to melt cheeses. Wait for carmelization.
- 8
Meanwhile, fry one or two eggs, sunny side up. Add a dash of chili lime salt and crushed black pepper.
- 9
Remove skillet from oven. Place egg(s) on hash. Garnish with fresh cilantro leaves and dash of sriracha. Serve in skillet.
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