Generally, this is a meal I make on special weekends, or on holiday mornings when I know I’ll need to have a big breakfast to tide me over until the feast later that night. Occasionally though, I really just want meat and potatoes for breakfast. Feel free to use any protein or add-in of your choice. The vinegar potato technique, and the egg technique I got from J. Kenji-Lopez Alt at Serious Eats.
- Small yellow onion-diced
- 2 tablespoons distilled vinegar
- 1/2 cup sliced-brown crimini mushrooms
- 1 granny smith apple-cored and diced
- 2 large russet potatoes- cubed
- 5 slices of thick cut bacon- diced
- 1 cup spinach
- 1 teaspoon thyme- minced
- 1 teaspoon rosemary- minced
- 4 large eggs
- Preheat oven to 375 degrees F. Boil a pot of water, add the distilled vinegar and the potatoes. Boil for 5 minutes, then drain.
- Meanwhile heat a large cast iron skillet with medium-high heat and cook the bacon until completely rendered.
- Leaving about a half tablespoon of bacon fat in the pan. Sear the potatoes on all sides, stirring occasionally until golden brown and tender. Stir in the rosemary and thyme.
- Remove and add the onion and mushrooms, cook until tender.
- Remove those and add the apple. Cook slightly, allowing it to still be crunchy.
- Add back everything, adding the spinach this time. Stir in, just until slightly wilted. Once completely mixed, make four wells in the hash, these are for the eggs. Crack eggs, one at a time into a fine mesh strainer. This gives them a nice shape. Place them gently into each well.
- Bake in the oven at 375 degrees F. about 10 minutes, or until the yolks are barely set.
- Remove and enjoy!