Country Breakfast Hash

Ingredients

Equipment Needed

• •12-inch cast iron skillet with lid
• •Large pot for parboiling
• •Colander
• •Wide metal spatula

Instructions

1. 1

   Parboil the potatoes

   Place the cubed potatoes in a large pot and cover with cold water by two inches. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 6 to 8 minutes, until the potatoes are just tender when pierced with a knife but still hold their shape. Drain thoroughly in a colander and let them steam dry for at least 5 minutes. This step removes excess moisture, which is essential for achieving crispy edges.

   Starting in cold water ensures even cooking from edge to center. Hot water shocks the exterior and leaves raw cores.
2. 2

   Crisp the ham

   Heat one tablespoon of butter and one tablespoon of oil in a 12-inch cast iron skillet over medium-high heat. When the butter foams and subsides, add the ham cubes in a single layer. Let them cook undisturbed for 2 to 3 minutes until the bottom surfaces turn golden brown. Stir once, then cook another 2 minutes to crisp the other sides. The ham should have caramelized edges and a slightly chewy texture. Transfer to a plate and set aside.

3. 3

   Sauté peppers and onions

   Add one tablespoon of butter to the same skillet. Add the onion and both bell peppers with a pinch of salt. Cook over medium heat, stirring occasionally, for 8 to 10 minutes. The vegetables should soften completely and develop sweet, caramelized edges. You'll smell their sugars releasing. Add the garlic during the final minute and stir constantly until fragrant. Transfer to the plate with the ham.

4. 4

   Build the crispy potato base

   Increase heat to medium-high. Add the remaining butter and oil to the skillet. When shimmering, add the parboiled potatoes in an even layer. Season with the smoked paprika, black pepper, and cayenne. Press the potatoes gently with a spatula and leave them alone. This is critical. Do not stir for a full 3 to 4 minutes. Listen for the sizzle to remain steady. When you peek underneath, you want deep golden brown, almost burnt at the edges. Flip sections of potatoes and repeat, building up layers of crust over 10 to 12 minutes total. The kitchen should smell of butter and starch turning to gold.

   Resist the urge to stir. Every time you move the potatoes, you rob them of crust-building contact with the hot pan.
5. 5

   Combine and season

   Return the ham, peppers, and onions to the skillet. Fold everything together gently, trying to preserve as much potato crust as possible. Taste and adjust seasoning with salt. The ham brings salt, so go carefully. Press the hash into an even layer and let it cook another 2 minutes to develop a final crust on the bottom.

6. 6

   Crown with eggs

   Using the back of a spoon, create four shallow wells in the hash. Crack an egg into each well. Season the eggs with a pinch of salt and pepper. Cover the skillet with a lid or a sheet of aluminum foil. Reduce heat to medium-low and cook for 4 to 5 minutes, until the whites are set but the yolks remain gloriously runny. For firmer yolks, cook an additional minute or two. The whites should be opaque and the yolks should jiggle when you shake the pan.

   If you prefer sunny-side crispness, cook the eggs separately in butter and slide them on top of each portion when plating.
7. 7

   Serve immediately

   Remove from heat and scatter the chives over the top. Bring the skillet directly to the table (on a trivet) for a family-style presentation, or portion onto warmed plates. Serve with hot sauce on the side. This dish waits for no one. The potatoes soften as they sit, and the eggs continue cooking in the residual heat. Eat it hot, eat it now, and don't apologize for going back for seconds.

Chef Tips

• •Russets work best for hash because their high starch content produces superior crispness. Waxy potatoes like red bliss hold their shape but never achieve that shatteringly crisp exterior.
• •Yesterday's roasted or boiled potatoes make excellent hash. Skip the parboiling step entirely. Just cube them and proceed with crisping in the skillet. This is how the best diners do it, using leftover baked potatoes.
• •For a Southwestern variation, add a diced jalapeño with the peppers and finish with crumbled cotija cheese and fresh cilantro instead of chives.
• •The quality of your ham matters enormously. Look for a thick-cut ham steak from the butcher counter rather than the thin, wet slices in plastic packages. Country ham works beautifully if you can find it, though you'll want to reduce the added salt.
• •A properly seasoned cast iron skillet is your greatest ally here. The even heat distribution and superior heat retention make achieving a crust far easier than with stainless steel or nonstick pans.

Advance Preparation

• •Potatoes can be parboiled, drained, and refrigerated up to 2 days ahead. Cold parboiled potatoes actually crisp even better because the exterior has dried thoroughly.
• •Peppers and onions can be sautéed and refrigerated up to 3 days ahead. Reheat briefly before combining with the potatoes.
• •Leftover hash (without eggs) refrigerates well for 3 days. Reheat in a hot skillet with a little extra butter to restore crispness, then add fresh eggs.
• •For meal prep, portion leftover hash into individual containers. Each morning, crisp a portion in a small skillet and top with a fresh egg. Breakfast in under 10 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 625g)