Recipe Background
Pop Pop knows that the secret to having a great day is starting off with a great breakfast! Pop Pop's Breakfast Hash is designed to get you feeling full, nourished, and happy right from the first hours of the day... and keep those feelings going right until lunch and beyond! A fried egg on top provides the big protein you need, but the fluffy potato and tender vegetable hash, with succulent bacon crumbles and sweet corn, carries the energy and the flavor to make you smile. Pop Pop's Breakfast Hash is the way to make your day sunny!
Pop Pop knows that the secret to having a great day is starting off with a great breakfast! Pop Pop's Breakfast Hash is designed to get you feeling full, nourished, and happy right from the first hours of the day... and keep those feelings going right until lunch and beyond! A fried egg on top provides the big protein you need, but the fluffy potato and tender vegetable hash, with succulent bacon crumbles and sweet corn, carries the energy and the flavor to make you smile. Pop Pop's Breakfast Hash is the way to make your day sunny!
Ingredients
For the hash:
- 4 slices bacon chopped
- 4 medium Yukon Gold potatoes cubed
- salt to taste
- black pepper to taste
- 1 teaspoon olive oil plus more, optional, to taste
- 4 large eggs
- 1 red bell pepper chopped
- 1/2 red onion chopped
- 1 medium zucchini squash chopped
- 2 cloves garlic minced
- 3 ears grilled corn on the cob kernels cut from the cob, can substitute 1 1/2 cups frozen corn
Optional, for topping:
- 2 green onions chopped
- smoked sea salt to taste
- black pepper to taste
Directions
- In a large skillet over medium heat, add the chopped bacon and cook, while stirring occasionally, until the bacon is crispy and the fat has rendered, about 4-5 minutes.
- Using a slotted spoon, transfer the bacon pieces to a paper towel to drain.
- Add the potatoes, the salt, and the black pepper to the hot bacon fat and cook, while tossing and stirring every few minutes, until the potatoes are cooked through and golden-brown on the outside, about 8-10 minutes.
- In a separate skillet over medium-high heat, add 1 teaspoon of the olive oil.
- Add the eggs to the hot oil and cook them to the desired doneness.
- Keep the eggs warm over low heat until ready to serve.
- Add the red bell peppers, the red onions, the salt, and the black pepper to the potatoes and cook, while stirring, until the bell peppers are tender, about 5 minutes.
- If the skillet looks too dry, add the extra olive oil, as needed.
- Add the zucchini and the garlic to the potato mixture and cook, while stirring, until the zucchini is tender, about 5 minutes.
- Turn off the heat.
- Add the corn kernels and the bacon to the potato mixture and stir to combine.
- Plate the hash with the eggs.
- Top the hash and the eggs with the green onions, the smoked sea salt, and the black pepper.
- Serve.
×