Anytime Breakfast Hash
I love brunch! My husband and I try to attend weekend brunch with friends at least 2-3 times a month. Drinking endless cups of coffee (and/or mimosas) and catching up on life, eating a mix of savory and sweet foods, possible shopping after, and always a post-food nap are a few of the reasons why weekend brunch has become a regular affair.
So obviously weekend brunch inspired this delicious hash. Preparation requires only one pan, which makes clean up simple, and it can be eaten for dinner too! Per usual, change up the veggies to your favorites and make it your own. Add goat cheese immediately after removing from the oven for extra melty goodness, because who doesn't love cheese on everything.
- 12 oz cooked pancetta, bacon, or sausage
- 6 fingerling potatoes (or roughly 1 1/2 cups), diced
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 6 cloves garlic, minced
- Large handful cherry tomatoes, halved
- Seasonings: paprika, chili powder, cumin to taste
- Salt and pepper to taste
- 7 eggs
- Goat cheese for serving, optional
Heat oven to 400 degrees. Heat olive oil in a cast iron skillet over medium heat. Sauté the potatoes and onions for about 5 minutes. Add the bell pepper, zucchini, garlic and sauté for another 5 minutes. Add the tomatoes and pancetta, and season to taste. Continue to sauté, stirring occasionally, until potatoes and vegetables are soft. With a spoon create 7 wells in the hash and break an egg into each one. Place cast iron skillet in the oven and bake 10 minutes or until eggs are set. Remove from oven and top with goat cheese.