This recipe spawned from a little project I worked on for the chef at the restaurant I work at. We were making a patatas bravas style potato salad for a special event and I thought it’d be great for a breakfast hash. I’ve opted for doing 6-minute eggs on top, which are still liquid on the inside, easily peel-able, and solid on the outside. They’re a cinch to pull together for a big group – this recipe could easily be adapted for a huge party or just a single plate on your own. In putting together this recipe, we discovered that it also goes great with no eggs on top, as a side dish at room temperature! I hope you’ll find a way to work it into your repertoire!
- 6 strips of thick bacon
- 4 russet potatoes, washed and cubed
- 1 red pepper, diced
- 1 large shallot, minced
- 1 clove garlic, minced
- 3 oz. grated manchego cheese
- 6 eggs – cooked to your preference, I opted for 6-minute eggs
- 1/4 cup sherry vinegar
- 1 T smoked paprika, plus more for sprinkling
- pinches of smoked salt
- 1 small bunch of cilantro, minced
Preheat a cast iron skillet over medium-high heat. Preheat your oven to 425F. Start by slicing your bacon into thin batons, add it to the hot pan and toss around until brown and crispy. Once cooked, transfer it to a paper-towel lined plate and set aside. Pour off bacon fat, reserving about 1-1/2 T of the fat in the pan and return it to medium-high heat. Add the cubed potatoes to the pan and let them brown undisturbed for at least 5 minutes. We want at least one side to end up nice and crispy. Transfer the pan to the oven – be careful because the pan handle is going to be hot! Roast 7 minutes – after the 7 minutes are up, test a potato for tenderness. While the potatoes roast, start boiling your water for the 6-minute-eggs. You want the potatoes to be mostly cooked through – tender with a little tooth. Once you’re there, add the pepper, shallot, garlic, vinegar, and 1 T of smoked paprika. Toss the hash together, sprinkle the grated manchego cheese over the top and return to the oven for another 8 minutes.
While the hash finishes cooking, prepare an ice water bath. Slide your eggs into the boiling water. Be careful, you don’t want them to hit the bottom and crack the shells. If it happens, no big deal, they’ll still be delicious. Be sure to work quickly, you want the eggs to end up uniformly cooked. After exactly 6 minutes, use a spider or slotted spoon to quickly transfer your eggs into the ice bath to stop the cooking process. Remove your skillet from the oven and set it aside to cool off a bit.
Now, assemble the dish! Scoop some of the hash into a bowl, sprinkle cooked bacon batons on top, and then sprinkle the cilantro on top. You can also add a little more paprika on top if you’re feeling up to it. After that, peel your eggs and set them on top. Cut them in half and let the yolks ooze out into the hash. Enjoy!
Creator’s Notes: I really like hash with a hit of mayonnaise – in this case, I ate mine with kewpie mayonnaise. It turns out, it’s pretty good along side steak, eaten at room temperature too!