Breakfast Hash

Ease of Preparation: Easy

Yield: 4 servings

Cooking time: 30 minutes

Ingredients:

• 4 strips thick-cut bacon
• 8 links breakfast sausage
• 2-3 large russet potatoes, scrubbed, peeled (optional) and cut into 1” cubes
• 1 medium yellow onion, peeled and medium diced
• 1-2 cloves of garlic, peeled and slivered thinly
• 1 red/orange/yellow bell pepper, seeds and ribs removed, cut into medium dice
• 1 jalapeno, seeds and ribs removed, cut into small dice
• 1 slice chicken bologna, cut into medium dice
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup (60 ml) Cajun seasoning
• Hot sauce, to taste (I use Franks Extra Hot)
• ½ cup (120 ml) grated cheddar cheese
• Eggs, fried sunny-side up (optional, but it’s breakfast and I like eggs)

Method:

• In a cast-iron pan or skillet over medium heat, begin rendering the bacon, turning often
• Once the bacon is about half-cooked, 2-3 minutes, add the sausages and allow to sear on all sides, 3-4 minutes more.
• Remove the bacon and sausages to a paper towel lined plate to drain. Reserve all the rendered bacon fat in the pan.
• Meanwhile, cover a microwave-safe plate with paper towel and place your diced potatoes on it. Microwave the potatoes on high for 8-10 minutes.
• When the potatoes are finished nuking, take them out (the plate will be hot!) and tip them into the pan, stirring them around a bit and seasoning with Kosher salt. Let them cook, stirring occasionally for 5-6 minutes.
• Add the onions, garlic, peppers (bell and jalapeno) and bologna to the pan and stir to combine. Cook the mixture for 5-6 minutes longer, until the potatoes are crispy and cooked through and the vegetables are soft.
• Crumble the bacon and slice the sausages into coins. Return them to the pan.
• Season the mixture to taste with Kosher salt, black pepper and Cajun spice.
• Lower the heat under the pan to very low and sprinkle the mixture with hot sauce, then cover with the shredded cheese.
• Spoon into serving bowls, top each with a fried egg, and serve immediately.

All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick