Recipe: The Secret to Anything Skillet Hash

THE SECRET TO ANYTHING SKILLET HASH

"When a big ol' brunch can come from one cast-iron skillet, it's fair to say we're doing things right. When that same skillet breakfast also helps us clean leftovers out of the refrigerator, we're really on to something great! Here's how to pull together a one-skillet brunch hash with dang-near whatever you have in the refrigerator."



Canola oil or Clarified Butter

BREAKFAST MEAT:
6 slices bacon or 2 uncooked Italian sausage links, 2 heaping cups sliced turkey kielbasa, 1 heaping cup roasted pork shoulder...

VEGETABLES:
1 medium onion, chopped; 'h bell pepper, chopped; 2 medium russet or sweet potatoes, chopped; 1 cup sliced carrots; 1 heaping cup sliced cremini mushrooms...

OPTIONAL VEGETABLES:
1 cup fresh corn, 1 cup thawed peas, handful of chopped kale, handful of fresh spinach...

EGGS:
4 large eggs
Salt
Freshly cracked black pepper

TOPPINGS:
Fresh parsley, fresh chives, grated cheddar cheese, crumbled feta cheese, hot sauce ...

In a large cast-iron skillet, at least 10-inches, add a few tablespoons of canola oil or clarified butter and heat over medium heat.

A good breakfast hash is all about layering. Add your meat: bacon, Italian sausage, turkey kielbasa, last night's pork shoulder, or whatever you have on hand that sounds good. Cook the meat until either cooked through or browned well, depending on whether it was raw to start. Transfer to a plate. Leave all of the delicious fat in the pan, and keep the pan over medium heat.

Add your vegetables: onions, bell pepper, and potatoes are a great place to start. Chop all the vegetables into 1/2-inch dice so they cook evenly. Cook, stirring occasionally, usually around 8 to 10 minutes, until cooked through. (If using potatoes, place a lid on the pan to help them cook faster.) Other delicious additions are sweet potatoes, sliced carrots, and sliced mushrooms.

Next, add your optional vegetables. Cook, tossing the mixture together, for about 4 minutes, until lightly browned and warmed through. Return the meat to the pan and toss.

Make places for the eggs by creating four wells in the hash mixture, scooping it aside; you want the eggs to touch the bottom of the pan. Add the eggs, season with salt and pepper, and cover. Cook for about 5 to 7 minutes, until the egg whites are set.

Remove the pan from the heat and add any toppings. Serve warm.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from Source: Joy the Baker Over Easy by Joy Wilson