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I’m just gonna “HASH” Tag THIS BREAKFAST!

Updated: Mar 10


EGG AND BACON HASH WITH LIME GREEK YOGURT!


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FOR THE HASH

3 Tbsp. extra virgin olive oil, divided

2 eggs

1/4 cup diced yellow onion

1 clove garlic, minced

1 large russet potato, shredded

6 slices bacon, fried

salt and pepper to taste

1 cup chopped fresh spinach, plus extra for garnish

1 red tomato, thinly sliced


FOR THE SAUCE

1/4 cup plain greek yogurt

1 Tbsp. lime juice

salt and pepper to taste


Instructions

Fry bacon until crispy and then set on paper plate lined with napkin to absorb excess grease. Once cooked enough to handle break into small pieces and set aside.

Heat 2 tbsp. olive oil in large skillet over medium heat.

Add onion and garlic to oil and sauté until onion is translucent, about 3 minutes.

Add potatoes, salt, and pepper to skillet and stir.

Allow potatoes to then cook without stirring until they get nice and crispy, approx. 10 minutes until lightly browned. Flip the potatoes over so the other sides cook. Let cook another 10 minutes until potatoes are cooked through and easily pierced with a fork. If the potatoes start to brown too quickly, reduce heat to low.

Add chopped fresh spinach to skillet and stir to combine. Add the chopped crispy bacon to hash and then remove hash from the heat and set aside on plate while you fry the eggs.

Add remaining olive oil to a second large skillet and heat over medium-low heat. Crack two eggs into skillet and let cook until egg whites have set, 5 minutes.

While eggs are cooking, make Greek yogurt sauce by whisking all ingredients together in a small bowl and then set aside.

When eggs are cooked, season them with a pinch of salt and pepper and set them gently on top of the hash.

Place dollops of sauce over hash. Top hash with any extra chopped fresh spinach for a bit of extra color. Garnish with sliced tomatoes.


Enjoy! 😉

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