One Recipe, Two Meals: Breakfast Hash

First things first: This is an insanely delish breakfast hash-a-roo. That’s what I call it, hash-a-roo. We aren’t friends anymore, are we?

Anyway, this is super perfect for really all mornings. But especially weekend mornings if you want to take a little extra time noodling around the kitchen in your robe, refilling your coffee while Billie Holiday echoes from the living room (because that’s real life with toddlers … not). The beauty of this is that you’re making only one hash here … in one pan … for everyone.

How it works: One side is dedicated to your littles. Super simple — just potatoes and eggs. And a tiny bit of cheese. And on the adult side, it’s potatoes and eggs, blue cheese (omg), diced red bell pepper (health, you guys), parsley sprinkles (pretty) and a few dashes of hot sauce (obviously). And it just works! You cook it up, divide it up and devour it straight up.

One Recipe, Two Meals: Breakfast Hash

Serves 4 (2 kids, 2 adults)

Ingredients:

2 tablespoons extra virgin olive oil

2 medium russet potatoes, grated

1/4 cup diced red bell pepper

4 eggs

About 1 tablespoon freshly grated Parmesan cheese

1/4 cup crumbled blue cheese

Parsley for garnish

A few dashes of hot sauce

Salt and pepper

Directions:

Heat the oil in a large skillet over medium heat. Add the grated potatoes in a single layer and let sit for 2 minutes. Flip the potatoes over and sear another 2 minutes. Season with a good pinch of salt. They’re not cooked all the way through yet, so just keep flipping and turning (as best you can — it won’t be perfect!) until the potatoes soften and get crispy on the edges, about 10 minutes total.

With a wooden spoon, make four little wells in the potatoes. Crack one egg into each well. Sprinkle the red bell pepper on one half, covering two eggs. Place the lid on the skillet, and keep the skillet over medium heat until the eggs cook through, maybe 6 minutes.

Turn off the heat, sprinkle the Parmesan on the kids’ eggs, and the blue cheese, a scattering of parsley and a few dashes of hot sauce on the adults’ eggs (the side with the bell peppers).

Divide and conquer!

Follow Bev on her blog, Bev Cooks, if you think you can even handle more.

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