Go Back
Print Pin

Cheese hash with bacon

You open your refrigerator door, and there are crowded leftovers everywhere. A bit of chicken from the grill, some ods-and-ends of cheese, the last two asparagus stalks… well, you get the picture. When faced with a plethora of “smalls”- think big and make hash.
The word hash means “to chop.” This method of cooking appeared around the 17th century. By the 18th century, some restaurants were so well known for this dish that they were dubbed hasheries.
While traditionally a breakfast, there’s no reason you couldn’t use hash for any meal of the day. See, mash has no rules. If you don’t have one thing in a recipe, use another. The possibilities are endless, and you’ll tidy up your fridge quickly.

Ingredients

  • ½ lb thick-cut smoked bacon (or ½ lb smoked ham)
  • 2 or more tbsp vegetable oil
  • 2 Yukon gold potatoes
  • ½ white onion
  • 1 large green bell pepper (red or orange are fine, too)
  • 1 c. whole milk heavy cream
  • 1 ½ tbsp Worcestershire sauce
  • 1 tbsp Himalayan pink salt
  • ½ tsp chipotle chili powder (or smoky paprika)
  • ¼ tbsp Mixed (cracked pepper)
  • 1 cup shredded cheddar Gouda cheese **
  • ¼ cup scallions (rough-chopped)
  • 6 eggs

Instructions 

  • Chop the onions, pepper, and potatoes (bite-size bits)
  • Cook the bacon until nearly crispy in a nonstick pan
  • Remove from the grease, placing them on a paper towel.
  • Pour out all the fat, leaving just ¼ cup for cooking
  • Spread out the potatoes on the frying surface.
  • Turn them several times until they turn golden brown.
  • Add the onions and peppers
  • Saute for 5 minutes
  • Stir in all the remaining ingredients but for the cheese and eggs.
  • Let the mixture thicken a little
  • Serve the hash from the pan on individual plates, covered with cheese and scallions. Top each with an egg done to each person’s liking.

Notes

Alternatives include Cheddar, Munster, Havarti, Gruyere, and Monterey Jack