FARMHOUSE SUNRISE HASH

This is a delicious Sunday breakfast. It's a version of corned beef hash with eggs, but better! You can top with a poached or fried egg. I made it with poached eggs.

2 strips bacon

2 medium size potatoes, peeled and cut in half lengthwise

2 T extra-light olive oil or grape seed oil

1 T unsalted butter

½ green bell pepper, seeded and diced

½ red bell pepper, seeded and diced

½ small yellow onion, diced

1 clove garlic, minced

Salt and freshly ground black pepper

½ cup chopped Virginia ham (or any ham available)

½ cup shredded sharp cheddar cheese

2 large eggs

Snipped chives, for garnish

In a large skillet, fry the bacon until crisp, remove to a paper towel lined plate to cool.


When cool break into small pieces. Drain off the fat from skillet, but leave the bits of brown flavor in the pan.



In a food processor, fitted with a coarse grater, shred the potatoes, or you can use a box grater and grate the potatoes using the larges holes. 

In the same large skillet, sauté the peppers and onion in the oil for 5 minutes.

Add the garlic and sauté another minute.

Season to taste with salt and pepper.

Using a slotted spoon, transfer to a bowl and set aside.

In the same skillet add the butter and cook the potatoes over medium heat for about 10 to 12 minutes, until golden on all sides.

Season to taste with salt and pepper.

Preheat oven to 350 degrees F.

Spoon the potatoes into 2 small ovenproof gratin dishes or small cast-iron skillets.

Divide the pepper, onion and garlic mixture on top of the potatoes.

Top with the ham, bacon pieces, and the cheese.

Place on a baking sheet and bake in oven for about 5 to 7 minutes, until cheese is melted.

Meanwhile poach or fry 2 eggs.

Remove hash from oven and top with an egg, sprinkle with chives and serve immediately.

Serves 2