Breakfast Hash Recipe

This vibrant Breakfast Hash Recipe is a one-skillet powerhouse featuring caramelized sweet potatoes, earthy parsnips, and crisp Brussels sprouts fried in smoky peppered bacon fat. Topped with perfectly fried eggs and a fresh scattering of goat cheese and herbs, it’s a colorful, nutrient-dense meal that proves healthy eating can be deeply comforting.

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Breakfast Hash Ingredients

The Root Veggie Base:

• 2 Sweet Potatoes: Peeled and diced into 1/2-inch pieces. The sugar in the potatoes caramelizes beautifully in the high heat.
• 4 Parsnips: Peeled and diced. These add a unique, spiced sweetness similar to carrots but earthier.
• 2 cups Brussels Sprouts: Quartered. Frying them creates crispy, nutty leaves.
• Aromatics: 1 medium red onion (chopped) and 3 cloves garlic (minced) for savory depth.

The Protein & Toppings:

• 6 pieces Peppered Bacon: Chopped. The pepper crust seasons the entire dish as the fat renders.
• 4 Large Eggs: Fried in the bacon grease for maximum flavor.
• 1 cup Crumbled Goat Cheese: Adds a creamy, tangy finish.
• 1 Roma Tomato: Diced, for freshness.
• Herbs: 1/4 cup parsley and 8 basil leaves (chiffonade) to brighten the plate.

How To Make Breakfast Hash

1. Crisp the Bacon: Heat a large nonstick skillet over medium-high heat. Add the chopped peppered bacon and fry for 4 to 5 minutes until crisp and the fat has rendered. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving the liquid gold (fat) in the pan.
2. Fry the Eggs: Drain all but 2 tablespoons of the bacon grease (reserve the rest!). Crack the eggs into the hot skillet. Fry for 2 to 3 minutes until the whites are crispy and set but the yolks are still runny. Carefully remove the eggs to a plate and cover loosely to keep warm.
3. Sear the Vegetables: Add 1 tablespoon of the reserved bacon grease back to the pan and crank the heat to high. Add the diced sweet potatoes, parsnips, Brussels sprouts, onion, and garlic. Season generously with salt and pepper. Stir occasionally for 3 to 4 minutes, allowing the vegetables to develop a dark, caramelized char on the edges.
4. Steam to Finish: Pour in 1/4 cup of water to deglaze the pan (it will hiss loudly!). Immediately cover with a lid. Steam for 1 to 2 minutes. This step ensures the dense root vegetables are tender all the way through without burning the outside. Remove the lid and let any remaining water evaporate.
5. Assemble: Remove the skillet from the heat. Slide the fried eggs back on top of the vegetable hash. Sprinkle with the reserved crispy bacon, diced tomatoes, crumbled goat cheese, parsley, and basil. Serve immediately from the skillet.

Recipe Tips

• Dice Size Matters: Cut the parsnips and sweet potatoes into uniform 1/2-inch cubes. If they are too large, the outside will burn before the inside is tender. If they are too small, they will turn to mush.
• High Heat: Don’t be afraid of the high heat in step 3. That char is where the flavor comes from. The subsequent steam step is the safety net that ensures doneness.
• Parsnip Selection: Choose smaller, thinner parsnips. Large parsnips often have a woody core that needs to be cut out before dicing.
• Goat Cheese Temp: Use cold goat cheese; it crumbles easier. If it’s warm, it smears.

What To Serve With Breakfast Hash

• Toast: Sourdough or rye toast is great for scooping.
• Hot Sauce: A splash of vinegar-based hot sauce cuts through the sweet potato.
• Avocado: Sliced avocado adds creaminess if you want to skip the cheese.
• Coffee: The roasted notes of coffee pair well with the caramelized vegetables.

How To Store Breakfast Hash

• Refrigerate: Store the vegetable hash (without eggs) in an airtight container for up to 4 days. Cook fresh eggs when serving.
• Reheat: Warm the hash in a skillet over medium heat until crispy again. Microwaving makes the vegetables soft.
• Freeze: Freezing is not recommended as the texture of the cooked potatoes and sprouts degrades significantly.

Breakfast Hash Nutrition Facts

• Calories: 380 kcal
• Fat: 22g
• Carbohydrates: 32g
• Protein: 18g
• Fiber: 8g

Nutrition information is estimated per serving.

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