There’s been a lot of speculation about what hash really is. Some look like shredded potatoes all clumped together into a cake, while there’s some that are cubed and cooked with cornbeef. That’s the original version. But I found one version that I think best describes my dish and that is ‘tossed together’. My understanding of hash is basically few ingredients chopped up into little pieces and cooked together in a quick stir-fry fashion. So, bacon and potato hash……who says you can’t have breakfast any time of the day.
BACON AND POTATO HASH RECIPE
3 rashers of bacon, cut into small pieces
1 large potato, cut to little cubes
Half an onion, chopped
2 cloves garlic, chopped
Grated parmesan (optional)
1. In a non-stick pan, heat a little oil and drop in your bacon when it’s hot. Fry until crisp but not too much. Remove the bacon from the pan but leave the grease. Drop in your onions and sautee till they’re translucent.
2. Drop in your cubed potatoes and chopped garlic. Cook until the potatoes are slightly tender.
3. Add your seasoning of oregano, parsley, cayenne and black pepper. Hold the salt first.
4. Add your cooked bacon and incorporate with the rest of the flavours. Taste, if it’s salty enough, omit the extra salt but if it needs more seasoning, add your salt.
5. Pre-heat your oven to 200 degrees Celcius. If your pan has a non-ovenproof handle, wrap it with 2 layers of foil. Crack an egg on top of your hash and place it in the oven with the top grill on. As soon as the white looks cooked, say about 3 – 5 mins, take it out and slide everything onto a plate.
6. Garnish with the cheese and more parsley.