I found this recipe over at good old Williams Sonoma’s site, ever a good place for some good eats ideas. I really like breakfast hash, but have only had it at diner style restaurants, where, as good as it tastes, looks like it came from Canned Central. Nothing against canned foods…for the most part, I just enjoy finding recipes like these that give it just enough spin to feel fresh and even better than that restaurant version. This is a great recipe it just needed a little basic seasoning.
I know, I know. There’s bacon and sausage in this picture. Which, technically, makes it a really pretty picture! Honestly I’d probably not make both again, but the picture in the Williams Sonoma catalog had such purty bacon and it made me hungry for bacon and and and – yep!
While the recipe calls for a red bell pepper, and those are all kinds of yum, I’m really hooked on the baby sweet peppers these days. Use whatever appeals.
The potatoes will get a quick boil in some water to partially cook them. We used baby red potatoes and cooked several for about 12 or so minutes, though they could have used a little longer for my taste. Just be the judge of whether you would prefer your finished potatoes on the firm side or not so firm. How’s that for technical cooking terms?
As the potatoes are cooling in an ice bath to stop the cooking process, time to cook those great little peppers and onions.
Pretty soon everyone is getting together and mingling and getting ready to make you super happy! The breakfast sausage is technically optional in this one, so leave it out if you’re a veggie only lover, but meat eaters would love the flavor it adds.
Just crisp up those potatoes to your preferences and let’s eat!
Though the recipe calls for Swiss chard you can substitute spinach as we did if needed. Kale would also work, though it would need a little longer to wilt down. Honestly, I’d have loved the chard, but my closest decent grocery store refuses to carry it (despite how often I ask for it…over and over). Substitutions aside, don’t forget to taste this and season with salt and pepper to taste, another option the recipe fails to mention for whatever odd reason. We tried it served with an egg on top and the bacon on the side as suggested and it all makes for a perfect savory breakfast. This is a year-round kind of dish, but I can see it especially feeling good on a cool Fall or Winter day. Hearty enough even to work for breakfast-for-dinner, it’s got plenty of yummy potential!
from Williams Sonoma
Prep Time: 30 minutes Cook Time: about 35 minutes Level: Easy Serves: 4-6
- 2 Tbs. olive oil
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, seeded and sliced
- 3/4 lb. bulk breakfast sausage (optional)
- 1 lb. red or Yukon Gold potatoes, 1 to 2 inches in diameter,
parboiled and halved
- 1 bunch Swiss chard, stems removed, leaves cut crosswise
into 1-inch strips (about 3 cups packed)
- 4 to 6 fried eggs
- 8 to 12 fried bacon slices
In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is caramelized, about 15 minutes. Transfer to a bowl.
Increase the heat to medium-high, add the sausage to the pan and cook, crumbling the meat with a wooden spoon, until well browned, 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate to drain, then add to the bowl with the onion mixture.
In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the potatoes and cook, tossing occasionally, until lightly browned, 4 to 6 minutes. Return the onion mixture to the pan and toss to combine. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Serve immediately with fried eggs and bacon. Serves 4 to 6.
As mentioned above, the only thing I’d add is to season it all with salt and pepper to taste. It needed a little of both.