POTATO HASH

For the Russet/Yukon Gold Potato Hash

Peel and chop baked potatoes (russet or Yukon golds) into ½” pieces. Also roughly chop white onion and red bell pepper.

In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Remove meat and set aside.

Add in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color.

Add in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes.

Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Let sit undisturbed for another 2 minutes. Repeat this process about 4 times, until everything is cooked, crisp, and browned.

Before the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier.

Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Crack in eggs, one into each divot.

Cover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny.

In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives.

For the Sweet Potato Hash:

Start by peeling and chopping large sweet potatoes, place the ½” pieces into a bowl along with a pinch of kosher salt, freshly ground pepper, and vegetable oil then mix to combine.

Cover with plastic wrap or a plate and microwave for 5-6 minutes tossing once halfway through.

Chop large onion, poblano pepper (optional), and links of smoked chorizo.

Add vegetable oil to the skillet before dumping in the chorizo slices and browning.

Once browned, remove the chorizo and add in the onions, and poblano pepper along with the chopped apple then saute for 3 minutes.

Add in the drained sweet potatoes, toss to coat the potatoes evenly in oil, pat down, and let it sit undisturbed for 2 minutes on medium heat. Repeat as necessary until everything is cooked and crisped all over.

To the last round of flipping/mixing, add in the sliced chorizo and finely minced sage. Mix to combine.

Create 4 small divots and crack in eggs into each divot then cover and cook over medium-low heat until the whites are set and the yolks are runny.

To serve, season with kosher salt and freshly ground pepper along with thinly sliced scallions.