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Wednesday, August 7, 2013

Breakfast Hash

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This could actually be called Everything-But-The-Kitchen-Sink Hash because you can really put anything in it. All those leftovers from several nights before, you know, the roasted or raw vegetables, chicken, hotdogs, burgers (vegan or otherwise), pasta, etc. Everyone has leftovers and lots of people get stuck in the boring leftover routine. Eating the same thing day after day after day (okay, maybe not that long ;).

The breakfast hash is here to quell the leftover boredom. In a very tasty, creative way. Well, maybe not that creative, but still... It tastes good.

Lots of bloggers out there have done their own take on the breakfast hash and this is mine. I love putting sweet potatoes in my breakfast hashes because a) they're delicious, b) are much healthier than regular potatoes and c) go good with just about any type of meat you can think of. And meat always belongs in my breakfasts. Always. (Sorry my vegan and vegetarian friends, but it's just my personal standard, I guess that's the right word :/.)

I recommend getting creative with the toppings, too. My personal favorites are sriracha and salsa, but you can use whatever you want, really.

Anyways, just play with it and have fun. There really is no right or wrong answer here. Just throw in whatever you think might be good and see how it turns out. Winging it. My favorite strategy. ;)

3 small sweet potatoes or 2 medium-sized ones, shredded
3 sausages (I buy the precooked frozen patties from Costco, but links work, too)
1/2 poblano pepper, diced
1/2 onion, diced
1/4 tsp. garlic powder
1/2 tsp. smoked paprika
salt and pepper, to taste
3 eggs
optional: cilantro, fried egg, salsa, BBQ, sriracha, cheese, bacon, sour cream, etc.

1. In a large pan on medium heat cook your sausages. Meanwhile dice your pepper and onion.
2. When the sausages are done, set them aside, add some more oil to the pan, then saute the pepper and onion until the onion is translucent and the peppers are soft.
3. While the onions and peppers are cooking, peel your sweet potatoes. When they're done, using a salad shooter, shred the potatoes into the pan. If you don't have a salad shooter, then shred your potatoes in a food processor or dice them. Stir the potatoes, peppers, and onions together. Cover and let sit for about 3-4 minutes.
4. Now take the lid off and taste the potatoes, if they're soft keep the lid off. If they're not, put it back on and let them cook for about 1-2 more minutes.
5. Once they're soft, cook them on one side for 3 minutes or until crispy, then flip them and cook them for another 3.  
6. At this point, you can add your spices. Mix well to combine.
7. In a small separate pan, grease and heat to medium heat. Once hot, crack your eggs into the pan, sprinkle with salt and pepper, then cover. Cook your fried egg how you want, I like mine with a soft, but not runny yolk.
8. This next part is up to you. Either you can put the egg on the bottom and put the hash on top or vice versa, or eat both separately and add whatever toppings you want.

Inquiry of the Day:

Recipe ideas?

I'm running out of ideas for things to post. Anything you'd like to see more on the blog? And what kind of recipes would you like?


  1. Hi there! I visit periodically, so you may have already done this, but something with zucchini! We have so much and I'd love a new and creative (and healthy?) way to use it up. Also, a pic of you on the about page - I'd love to see who "the chef" is. Oh, and I would so put the cilantra and fried egg on top of this. It looks amazing!

    1. Thanks!
      A zucchini recipe is coming soon! I'm actually posting one tonight. It's not really creative or original, but it does have zucchini in it.
      About the pic of me. I am a teenager meaning still under my parent's authority. So, for the time being, I can't post any pictures of myself on the blog. Sorry!


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