I love a good hash, this is a nice simple, very basic, easy one. It’s great topped with a fried egg for breakfast (this really is in my regular breakfast rotation) or served along side some sausage links and sauteed greens for a hearty, warm dinner, perfect during the cold spell Phoenix has been in! But it can also be used as a base to be transformed into a more complex and fun hash.
Simple Potato and Onion Hash
6 slices Bacon
2-4 Russet Potatoes (depending on size)
1 large Onion
Salt and Pepper to taste
It’s totally personal preference if you chop the bacon before or after cooking, I prefer to chop after because 1. it’s easier to me to cut cooked bacon and 2. it’s easier to pull out of the pan while leaving all that beautiful bacon fat. First you want to cook the bacon in a large skillet over medium-high heat. Cook until nice and crispy. Remove bacon leaving as much of the fat as possible in pan, chop bacon and set aside.
While the bacon cooks wash and dice potatoes and onions. Once you pull the bacon out, add potatoes and onions to skillet. Season with salt and pepper and toss in pan. Cook over medium-high heat for 3-5 minutes, tossing occasionally, try to get some color all around potatoes. Once potatoes have started to brown cover with lid and turn heat to medium. Cook until tender, about 10-12 minutes, stir a couple times while cooking. Remove lid, season with salt and pepper to taste if needed. Continue to cook another 5-7 minutes until potatoes are nicely browned and onions start to caramelize, toss gently a couple times while cooking (make sure not to toss too often as to not prevent browning of potatoes). Add bacon during the last minute or two of cooking, just long enough to reheat. Serve immediately.