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.
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.
- Purple Potatoes
- Russet Potatoes
- Mushrooms (I used steak cut white and bella)
- Green onion
- garlic powder
Steps I somewhat Followed:
- Fry bacon in large skillet; set aside and drain most of grease, leaving enough to fry potatoes
- 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
- Fry potatoes in remaining bacon grease until crispy but easily pierced with a fork, season with salt, pepper, and garlic powder to taste.
- One potatoes crisp, toss in mushrooms and onions, cook until desired texture.
- One hash is close to being done, add bacon back to pan.
- 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.