Wow, we’re nearly through our week long breakfast experiment. It’s going well and so far, there haven’t been any real ‘flops’ or disasters. Yesterday we had the super-special Overnight Baked French Toast and there was not a complaint within ten miles of our kitchen. Today we tried out Egg and Bacon Hash. This dish probably took the most prep out of all the breakfasts this week but it sure did taste good and it was nice to start out the day with the feeling of having a really good meal in your belly.
Egg and Bacon Hash
1 medium onion
4-6 medium/large potatoes, cubed
240g thick sliced back bacon
1 tbsp oil
5 large eggs
salt and pepper, to taste
The Night Before
- Cut bacon into small pieces.
- Chop onions.
- Cut potatoes into cubes and boil. Drain and cool.
- Place all ingredients in separate ziploc bags or airtight containers and store in fridge overnight.
In the Morning
- Heat oil in frying pan and fry onions on medium heat 5-7 minutes until just translucent.
- Add bacon pieces and fry until bacon is cooked.
- Add cubed potatoes and turn up heat to high. Season with salt and pepper.
- Cook for 8-10 minutes until there are crisp edges on the potatoes.
- Make fried eggs to order (in our house, half of us like over-easy runny eggs and the other half like them fully cooked).
- Serve up a bed of hash on each plate and top with an egg.
- Use ketchup, mustard, HP sauce or the condiment of your choice.
The Verdict: Winner
Everyone enjoyed this meal but cooking it and serving it was a bit more rushed than the other meals this week. I did consider making the entire hash the night before and just warming it up in the morning with a freshly cooked egg, but decided against it because I thought the bacon wouldn’t be as good re-heated. I don’t know if this is true or not since I haven’t tried it yet. The other option was to scramble the eggs and make the entire dish the night before and re-heat in the morning. This would probably work fine if your kids like scrambled eggs, but two out of my three don’t, so that was out of the question for us.
I have to be honest, the thought of a nice fried egg draped over the hash with the runny yolk oozing all over the potatoes and bacon was too much for me to resist, so there was no question about serving this with fried eggs. But you could try it with whatever type of eggs you like. Poached would work great and would be a lower-fat option. You could even make boiled eggs and slice them over the top.
For us, this morning was one of those mornings where the kids were in their own world and no amount of rushing made any difference, so it probably wasn’t a fair trial of the dish. With a few tweaks and a morning where things are a bit calmer, I’m petty sure this meal would work fine. It definitely tasted good and there were no complaints from the little people either. All in all, I would make it again.
Try it yourself and let me know what you think.
Tomorrow is the last day of Yummy Weekday Breakfast Ideas (Hold the Cereal, Please) and we will be having Breakfast Wraps.
Stop by tomorrow to see how it goes!