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Breakfast Hash

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

6 pieces peppered bacon, chopped

4 large eggs 

2 sweet potatoes, peeled and diced into 1/2-inch pieces 

4 parsnips, peeled and diced into 1/2-inch pieces 

2 cups Brussels sprouts, quartered 

1 medium red onion, chopped 

3 cloves garlic, minced 

Kosher salt and freshly ground black pepper 

1 Roma tomato, diced 

1 cup crumbled goat cheese 

1/4 cup fresh parsley leaves

8 leaves basil, chiffonade 

Directions

  1. Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
  2. Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
  3. Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
  4. Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.