I made breakfast the other morning and referred to it as “bacon hash”. After saying that, I realized I knew what that conjured up in my mind, but I thought there might some ambiguity of what it was in others’ minds. When I told my husband I was making bacon hash for breakfast, I heard him make some sort of grunting sound that I understood was meant to express his pleasure, but I then realized that I doubt he actually heard what I said after he heard that word “bacon”, as that word alone is enough for him to be pleased with anything that might come next.
As for me, when I think “hash“, I think small, diced up pieces of meat and potatoes, and probably some veggies, too, cooked up and browned a bit, and then kinda tied together in some way – maybe through gravy, or eggs, or a larger piece of meat – or all three for that matter. For Saturday morning, it meant potatoes, bacon, and onions with a couple of poached eggs.
Bacon Hash with Poached Eggs
- 6 slices bacon, cut in half long-wise, and then diced into pieces
- 1/2 white onion, diced
- 5-6 new (red) potatoes, diced
- 4 eggs
- 1 Tablespoon white vinegar
Pre-heat oven to 350 degrees.
Add bacon to pan and place pan over medium heat. Cook bacon about 3-5 minutes. You want the bacon to start to render some fat, but not cook all the way.
Once the bacon is sizzling pretty well, add the onions and cook for about 2 minutes. Add the potatoes to the pan and give it some seasoning with salt and pepper.
Cook hash mixture on stove top for another 5 or so minutes. I like to allow the mixture to be spread over the pan in a somewhat thin layer and allow the mixture to brown in areas by leaving it alone for about a minute, then giving it another quick stir, and then spreading it out again. After doing this for about 5 minutes, spread mixture out again one last time in pan and place pan in oven for about 8 minutes or until potatoes are cooked through.
In the meantime, bring a pan with water and the 1 Tablespoon of vinegar (the vinegar helps the egg whites stay together) to just about simmering. If the water starts boiling, and becomes too vigorous (lots and lots of bubbles bursting on surface), turn it down. To poach eggs, you want the water just simmering. I use a wide, flat pan (has about 3 inch sides) and fill it about 2/3 full of water.
Working one egg at a time, crack your egg into a small cup or ramekin. Bring your cup to the surface of the water, and gently slide your egg into the pan. Using a slotted spoon, gently coax the egg whites closer to the yolk, as this will provide more contained, even cooking. (I have read that some people use the lid (ring) of a mason jar turned upside down in the cooking pan to allow the egg to “settle” into the ring to cook. I have not tried this, but I suppose this idea seems quite reasonable. I’ll have to try it and see how it goes.)
Go ahead and repeat this process with each egg until its cooked. I let my poached eggs cook about 3-4 minutes. I usually only work 2 eggs in the pan at one time, otherwise things get a little too hectic and they don’t turn out quite as well as I would like.
When your egg is done, remove it from the water with a slotted spoon. Hold the egg over the water for a few seconds to allow it to drain.
Place some hash on a plate, and top with your poached eggs. We also had toast with some of the Truffle butter we had picked up at the farmer’s market a few weeks ago. Truffle butter + egg yolks + bacon = happiness.
- I served my eggs right away. If you need to cook several in advance, place them in bowl of cold water after cooking them. They won’t stick together, and they hold well in the water. To warm them before use, gently place them in the pan of just barely simmering water for 1-2 minutes to warm them. Drain and serve.
- To make cutting bacon easier, place it in the freezer for about 20 minutes. The bacon becomes firm and less greasy and becomes much easier (and safer) to cut up.
- I used a cast iron pan to cook up the hash, but use whatever you like. Just make sure your pan is oven-safe.