This savory breakfast skillet is adaptable to whatever you have on hand. Throw in your summer veggies from the farmers market or strip it down to the basics of hash, bacon, and eggs.
What You’ll Need
2 lbs russet or yukon gold potatoes, peeled and chopped
½ large onion, chopped
1 red bell pepper, chopped
4 large eggs
Fresh chives, minced
Freshly ground pepper
Peel and chop 3 leftover baked potatoes (russet or Yukon golds) into ½” pieces. Also roughly chop ½ large white onion and red bell pepper.
In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Remove meat and set aside.
Add in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color.
Add in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes.
Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Let sit undisturbed for another 2 minutes. Repeat this process about 4 times, until everything is cooked, crisp, and browned.
Before the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier.
Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Crack in 4 eggs, one into each divot.
Cover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny.
In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives.
Original recipe courtesy of Basics with Babish
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