BACON & MUSHROOM HASH WITH FRIED EGG
Serves 3 to 4 (or 2 to 3 if you’re really hungry)
♦ 1 lb small potatoes, scrubbed and cut into 1/2-inch cubes
♦ 1/2 lb thick-cut bacon, cut into large dice
♦ 6 to 8 scallions, trimmed and thinly sliced
♦ 8 ounces of sliced mushrooms
♦ Salt and freshly ground black pepper
♦ 4 large eggs
Preheat the oven to 400 degrees F. Toss the potato cubes with olive oil, and spread onto a baking tray. Place in the oven and roast until golden – about 30 minutes.
Meanwhile, add the bacon to a frying pan with no oil (there will be plenty of it once it starts cooking). Bring to a sizzle, and then add the scallions along with the mushrooms. Cook until the mushrooms begin to release their liquid, then pull the potatoes out of the oven and carefully stir into the hash mixture. Continue to simmer until the bacon is crispy and the liquid has evaporated. Turn off the heat, and (using a slotted spoon) transfer the hash to the serving bowls.
Keep the bacon oil in the pan, and turn the heat back on – fry the eggs, and place one atop each bowl of hash. Serve immediately, and enjoy! (Hot sauce is a great add, for the record).
Read more about this dish and my musical pairing HERE.