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I love breakfast. How so many people overlook the most important meal of the day baffles me, especially on the weekend. I’ll often spend a full Sunday morning cooking up a feast larger than any dinner from the week. There’s something so satisfying about the savory, sweet, and salty flavors – not to mention breakfast is usually so much cheaper than dinner! Which may be why I make breakfast for dinner more often than I care to admit. That or it’s just so gosh darn good I can’t help but crave a potato hash for supper. Perhaps it’s a little of both. That’s why my version is perfect for both breakfast and dinner – serve it with a poached egg for Sunday brunch or a maple glazed pork chop for a weeknight meal.
Pictured above: poached egg with pale ale hollandaise
3 strips thickly sliced bacon
2 medium sweet potatoes, peeled & diced into 1/4 cubes
1/2 small onion, yellow or sweet, chopped
2 cloves of garlic, chopped
1 tsp freshly chopped thyme and/or sage
1 chipotle pepper from a can of chipotles in adobo, seeds removed, chopped
1 tbs of adobo from a can of chipotles in adobo
Add potatoes to a large pot and cover by one inch with water.
Bring to a simmer and cook the potatoes until right before fork tender. If the potatoes become too tender, they’ll fall apart in the hash so watch them carefully. When ready, drain and set aside.
Cook the bacon in a large skillet or cast iron pan until crisp. Transfer bacon to paper towels.
Reserve 2 tbs of bacon fat in the pan. Add onions and saute until soft.
Add garlic, chipotle pepper, and adobo sauce; saute an additional minute or two until fragrant.
If there is no oil left in the pan, add a tablespoon of canola or vegetable oil.
Pat the potatoes dry with paper towels; add in a single layer to the pan and do not touch.
Allow to brown – this is the best part of a hash.
Stir occasionally to brown potatoes on all sides, about 12 minutes.
Crumble in the bacon, add the thyme, and season to taste with salt and pepper. Not enough heat? Add a bit more chopped chipotle pepper.
Serve with hollandaise, a poached egg, and/or a pork chop alongside a crisp pilsner or pale ale. Pictured above: pork chop with pale ale hollandaise and a Ranger Creek Oatmeal Pale Ale.