All you need are a few random veggies, some eggs and bacon, and this fabulous Kitchen Sink Hash is born! A satisfying nutritious meal for dinner, lunch or breakfast.
This week I’ve been talking about this Whole30 program that so many people are doing right now. And as I was looking up what this actually entailed, I immediately thought about this recipe.
Little did I know that my Kitchen Sink Hash recipe creation is actually Whole30 compliant and totally worthy of sharing with you guys.
Yes I am a food blogger and most of my food photos look polished and pretty. But that is not all the time. Trust me. Most lunches or lazy dinners are created with whatever ingredients I have on hand.
This recipe is one of those random creations.
I tend to make this a lot in the summer months when I end up with so many veggies from the farmers market. The great thing is that you can use winter vegetable too!
Another thing to love about this recipe is that you can get picky eaters to enjoy eating veggies! It doesn’t hurt that mixed in with the green beans, peppers and avocado are pan fried potatoes, bacon and a lovely fried egg.
Today we had green beans, an orange bell pepper, avocado, potatoes (it is a hash after all), bacon and eggs. So that’s what we did!
Some of my favorite variations to this recipe include swapping in black beans, corn, zucchini, tomatoes, sweet potatoes instead of Yukon golds, jalapenos, asparagus, sausage instead of bacon, and guacamole instead of chopped up avocados. Possibilities are endless so get creative!
And now, I give you one of the hub’s favorite meals and my very own random creation: Kitchen Sink Hash.
Yields Serves 3
Ingredients
- 4 slices of thick cut bacon, chopped
- 2-3 large Yukon golds (or 4 small), peeled and chopped
- 1 1/2 cup green beans, trimmed and cut into 1-inch pieces
- 1 bell pepper, cleaned and chopped
- 1 avocado, peeled, chopped
- 1/4 cup green onions, chopped
- 3 eggs
- Optional: 1/4 teaspoon crushed red peppers OR a few dashes of your favorite hot sauce
- Salt and pepper to taste
Instructions
- Add the cubed potatoes to a large saucepan and cover with cold water until potatoes are fully covered. Add a pinch of salt.
- With the saucepan uncovered, bring the water to a boil.
- Cook for an additional minute or two to parboil the potatoes. Potatoes should be almost cooked through but not mushy when stabbed with a fork or knife. Test a potato cube. If too hard, let them boil for another minute or 2.
- Remove potatoes but reserve the hot water to boil the green beans. (You don’t have to reserve the hot potato water, but I’m lazy and don’t feel like boiling another pot of water.)
- Bring potato water to a boil and add green beans. Cook for 3-4 minutes, until green beans are tender. Drain and set aside.
- Place a large skillet over medium high heat. Add the bacon pieces and let it start to sizzle for a few minutes. Stir bacon around making sure they flip and cook/crisp on both sides. Remove the bacon from the skillet and place it on a paper towel lined plate and set it aside.
- Leave 2 tablespoons of bacon fat in the pan and discard the rest.
- To the hot pan (still on medium high heat), add the potatoes and evenly spread on the pan. Cook for a few minutes and flip to make sure potatoes get nice and golden brown.
- Add in red peppers, green beans and crushed red peppers or hot sauce (if using). Cook for another 5 minutes. Then take off heat and add the green onions.
- Season hash with salt and pepper to taste
- Fry up an over-easy egg.
- Toss chopped avocado in with the hash.
- Add a squirt of lemon to the hash (if desired).
- Serve with fried egg on top.
Notes
I like making this on a cast iron. If you are not on the Whole30 Program, feel free to add cheese and sour cream too! Also this makes a good make-ahead meal. Simply reheat with a little oil on a skillet and fry up an egg when you are ready to eat.
Originally posted 2017-01-11 07:00:51.
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