Bacon, Potato & Mushroom Hash w/ Sunny Side Up Eggs

My husband and I hosted about eight of our friends for brunch this Saturday.  It was wonderful!  The food was delicious, the mimosas were free flowing, and the conversation was engaging.  I made a hash with butter fried eggs on top, blue cheese, tomato, and thyme tarts, arugula salad with lemon vinaigrette, and mini vanilla pancakes with macerated raspberries and mascarpone cream.  I will post the recipes to all these delicious dishes; however, this posting will be about the hash and eggs.

BACON, POTATO, AND MUSHROOM HASH WITH SUNNY SIDE UP EGGS

THE POTATOES:

2 lbs Yukon Gold Potatoes
4 tablespoons Organic Butter – melted
1/2 cup Extra Virgin Olive Oil
1/2 tablespoon Sea Salt
1 teaspoon freshly ground Black Pepper
1 teaspoon Onion Powder
1 teaspoon Piment d’Espelette
1/2 teaspoon fresh Oregano
1 tablespoon fresh Thyme

Start by making the potatoes, as they take the longest to cook.  Cut the potatoes into small cubes, and place in a large bowl; pat them dry with a paper towel, before adding the rest of the ingredients.  Preheat the oven to 350 degrees Fahrenheit.  Add the olive oil, melted butter, salt, pepper, onion powder, piment d’espelette, oregano, and thyme to the bowl.  Mix well, then place the potatoes on a baking sheet and in the oven for about 30 minutes.  Do not crowd the potatoes.  I used two different baking sheets to get the potatoes to get crispy on the outside.  Take the potatoes out of the oven, and leave to the side for a few minutes.  You may now combine them onto one baking sheet, as I did in the picture above (to maximize space).  Keep the oven on for the bacon.

THE BACON & MUSHROOMS

12 Crimini Mushrooms
2 Shallots
4 tablespoons Organic Butter
1 teaspoon fresh Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon freshly ground Black Pepper
12 slices Maple Bacon – thick slices

Begin by placing the bacon slices on a rack that is placed on a baking sheet to capture all the grease.  Place the bacon in the oven at 350 degrees Fahrenheit for about 30 minutes.  Take the bacon out of the oven and allow it to rest for a few minutes.  Take all the bacon fat that is collected in the baking sheet, and place it in a container to go in the refrigerator.  If you choose to cook with it, then go ahead.  I, however, do not like to use it.  I leave it in the refrigerator until it hardens, then I toss it in the trash, as the grease should NEVER be thrown into the sink.

Gather the cooked bacon, then dice it into smallish cubes, and put them in a sauté pan on medium to medium high heat.  Since most of the fat was rendered in the oven, you will not get much while sautéing it.  This step is just to make the bacon crispy.  Take the crispy bacon bits out of the pan, and place them onto a plate covered with a paper towel to soak up the residual fat.  If there is a lot of fat in the pan, you may remove it or keep it.  If you choose to keep it, do not use the butter for this step.  I did not get much bacon fat, so I used the butter.

In that same sauté pan, melt the butter.  Finely dice the shallots, then add them to the pan.  Clean and chop the mushrooms, then add them to the caramelized shallots.  Sauté the mushrooms for about 5 minutes, then add the salt, pepper, and thyme.  Cook for another 3 to 5 minutes.

In the same sauté pan, add some or all the roasted potatoes, depending on the size of your pan, and allow the flavors to develop by sautéing the bacon, mushrooms, shallots, and potatoes on low heat for a few minutes.  For the eggs …

THE EGGS

3 – 4 tablespoons Organic Butter
10 large Organic Eggs
3 tablespoons Chives – finely chopped
1 teaspoon Sea Salt – to taste
16 grinds freshly ground Black Pepper

In a non-stick skillet, melt 1 tablespoon of butter on medium heat for every 3 eggs you will be cooking.  Cook the eggs, until the whites are white and hard and no longer translucent.  The yolk must still be runny; unless, you prefer otherwise.  You may salt and pepper the eggs in the pan, or after you plate them.

For the plating, scoop some of the hash onto a plating dish.  Gently add one or two of your cooked sunny side up eggs on top of the hash.  If you did not season the eggs, lightly salt and pepper them.  Then garnish with the desired amount of finely chopped chives on top of the eggs for a gentle onion flavor.  Repeat for however many guests you have.  Serve and ENJOY!


2 thoughts on “Bacon, Potato & Mushroom Hash w/ Sunny Side Up Eggs

    • August 21, 2015 at 10:43 pm
      Permalink

      Hi Simon,
      Thank you! It is quite simple. Let me know what you think 🙂

      Reply

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