A breakfast hash is really one of those things you can’t screw up. Well, let me restate that. Breakfast hash is one of those things that’s really difficult to screw up. There is this pancake and waffle house my friends and I used to go to when I got off work at the bar in the wee hours of the morning. They had a dish called Garbage Hash. I thought it was disgusting, but my girlfriend thought it was the Greatest Thing Ever. Of course, she’d been drinking and I’d been working, so…you do the math.
The wonderful thing about breakfast hash is that it’s so versatile. You can really put anything in it, following a basic guideline, of course, and it’s going to turn out great. My go-to formula is 1/2 to 1 T fat (depending on the fat and vegetables), 2 cups vegetables, various seasonings and 2-3 whole eggs. That’s it. You can change up the veggies, seasonings and the way the eggs are cooked for a different dish every time.
Sometimes I get teased for eating eggs so much. My BF asked if I like eggs the same way he likes potatoes. I hadn’t thought about it that way before, but I think it’s true. I never get tired of eggs, and I usually put them in some kind of breakfast hash. That’s the great thing about it, there’s so many different ways to make it, it’s fairly difficult to get tired of it.
1⁄2 T. coconut oil
1⁄2 sweet potato, peeled and chopped
4 baby bella mushrooms, sliced
1 large kale leaf, chopped
3 eggs, soft boiled*
Sea salt, ground black pepper and coriander to taste
Melt coconut oil in a medium skillet over medium heat. Add sweet potato and cook, stirring frequently, until soft and starting to brown. Add mushrooms and kale, stir to combine. Add seasonings and cook until kale and mushrooms are soft.
Transfer vegetables to a serving plate. Cut eggs in half and add to vegetables. Top with a little additional salt and pepper, if desired.
*For the perfect soft (or hard) boiled eggs, steam them! Bring water to a boil, then put eggs in a steamer basket. Steam for 8-9 minutes for soft boiled, and 10-11 minutes for a harder yolk. Immediately submerge in ice water. Let cool for a few minutes. Crack the shells and return to the ice water. Let sit in the water a couple more minutes, then peel. Turns out perfect every time.