Mitch has been in charge of the menu this week, and he came up with the idea of doing breakfast for dinner. We had some eggs to use up, some potatoes, and some random veggies left from different meals. Add some bacon (which was on sale this week) and you have yourself a high quality breakfast, or dinner! I’ve never really tried cooking a potato hash from scratch before, and my egg cooking skills have been improving but can still be hit or miss, but we went for it, and it was great. Read below for my create-your-own hash recipe!
Breakfast for Dinner Refrigerator Hash
- Russet Potatoes (we did about 3-4 smallish ones for 2 people and have leftovers)
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- Veggies from leftovers. I used:
- 1/2 bell pepper, finely chopped
- 1/2 onion, finely chopped
- 5-6 mushrooms, finely chopped
- (You could almost use anything though!)
- 1 cup shredded cheese
- Prick the potatoes all over with a fork. Microwave until cooked through (our 4 took 13 minutes).
- When cooked, remove from microwave and cut into cubes
- Meanwhile, Preheat a cast iron skillet over medium heat
- Add the butter and olive oil to skillet.
- Start by sauteing your veggies without the potatoes to soften them, about 5-6 minutes
- Add the potatoes, stir with veggies and salt and pepper (more than you think you need!), and smash against the bottom of the pan.
- LEAVE IT BE- this is what will make the crispy golden edge- for about 3-4 minutes.
- Start to break pieces off and flip them over, smash again, and let sit 3-4 more minutes.
- Break up some pieces and stir in the cheese and serve!