If you follow our blog or social media accounts, you would already know that we all have some type of garden…. This year, my husband and I decided to plant purple potatoes.

*Purple potatoes are similar to russet potatoes, only purple and petite.*

I was unsure what to do with the purple potatoes we grew. I didn’t want to make mashed potatoes in fear that this would turn into a sickly color and they are kind of too small to use for French fries. I thought about the breakfast dish we already make “Potatoes and Eggs” and figured I could do something similar. That’s when I decided I’d fry them up and do a hash.

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This was my first successful hash.

Down below you can find the recipe I used. Much like an omelet, you can use whatever ingredients you’d like. =]

I’m sorry to say I cannot give you exact times on this one.. I was busy doing other things and lost track of time.

 

Ingredients:

  • Purple Potatoes
  • Russet Potatoes
  • Mushrooms (I used steak cut white and bella)
  • Green onion
  • bacon
  • salt
  • pepper
  • garlic powder

 

Steps I somewhat Followed:

  1. Fry bacon in large skillet; set aside and drain most of grease, leaving enough to fry potatoes
  2. While bacon is frying, peel and dice potatoes (you do not have to peel potatoes, my family just doesn’t like the skins); chop bacon into bite sized piece; chop/dice onion and mushrooms
  3. Fry potatoes in remaining bacon grease until crispy but easily pierced with a fork, season with salt, pepper, and garlic powder to taste.
  4. One potatoes crisp, toss in mushrooms and onions, cook until desired texture.
  5. One hash is close to being done, add bacon back to pan.
  6. In a separate, smaller skillet, fry eggs; season with salt and pepper to taste

 

Once everything done to your specific taste, serve.

I serve my eggs (over-medium) on top of the hash ingredients that way the yolk can ooze down and cover them.