Keshane's Blog

Weekend Hash

I wanted to share my go-to meal for brunch on the weekend that’s perfect when you don’t want to spend much effort but still crave a delicious, satisfying meal. I’ve perfected the timing so that by the time I eat, all the dishes are done.

Supplies

• 12 inch or greater cast iron skillet
• peeler
• knife
• cutting board
• microwave

Ingredients

Serves 1 (don’t judge) to 3

• 3 to 4 medium-sized Russet potatoes
• 1 bell pepper (any color)
• half a jumbo onion (halved longitudinally) or a whole smaller-than-jumbo onion (any variety)
• 3 to 4 eggs
• salt
• ground black pepper
• hot sauce to taste

Steps

1. Heat up the cast iron skillet in an oven set to 425 degrees Fahrenheit.
2. Peel the potatoes and cut them into approximates of cubes roughly 1 inch on each side.
3. Spread the potatoes on a microwave-safe plate and microwave for 6 minutes.
4. While the potatoes are cooking, slice the bell pepper and onion (cutting along the longitudinal lines) into thin strips.
5. If the potatoes are still cooking, clean the cutting board and knife.
6. Place the cast iron skillet on a burner set to medium-high and heat a generous coating of oil on the bottom.
7. Slide the potatoes into the skillet, taking care not to pour excess water into the skillet.
8. Cook the potatoes until a little more than half of the sides are golden brown.
9. Move the potatoes to one side and add the slcded bell pepper and onion to the skillet, cooking until most of them are caramelized.
10. Mix the potatoes, bell pepper, and onion together with salt and pepper. Make 3 to 4 wells in the hash, depending on the number of eggs.
11. Crack the eggs into the wells, top with salt and pepper, and bake in the oven until eggs are set to your personal preferene (about 5 minutes for me).
12. Clean the kitchen while you’re waiting. Your reward is a beautiful combination of crunchy potatoes and sweet onions and the best way to start your day.