My favorite breakfast is brunch and I especially love it when I’ve got excellent, local eggs on hand. If you’ve never had local, farm fresh eggs you are definitely missing out! The flavor, the color of the yolk can’t even be compared to those sad ass, bleached white battery cage eggs at chain store groceries. Sometimes I just want a naughty portion of crisp bacon and a sexy, runny egg yolk and fresh eggs are definitely the way to go. So when such a craving hits me, brunch is my go to excuse for indulging in both. I had leftover potatoes from the previous night’s dinner too so I threw together a quick hash with sweet orange bell peppers and crushed fennel seeds. The sweet bites of orange bell pepper really complemented the bold umami of this dish. I don’t think I’ll make hash without it ever again, and if you’re not as crazy about brunch as I am this recipe will also make a fun and easy weeknight dinner.
Sweet Bell Potato Hash with Bacon and Eggs
1/2 Russet potato, cubed
1 Orange Bell Pepper, cubed
1/2 Sweet Onion, Cubed
1/4 tsp Fennel Seed, crushed
1 to 2 tbsp EVOO or oil of choice
Salt and Pepper to taste
1 Sunny Side Up Egg, optional
2 Slices Crisp Bacon, optional
Red Pepper Flakes to taste, optional
In a cast iron skillet over med flame, heat the EVOO until shimmering. Add the onion and saute about 5 minutes or so until translucent and fragrant. Next add the orange bell pepper and cook about 5 minutes until tender. Add in the potato, crushed fennel seed, salt and pepper and cook, stirring occasionally until the potatoes are tender and golden, about 15 minutes. Taste and adjust seasonings as needed. When the potatoes are cooked through and crisp around the edges, turn off flame. Serve immediately. Garnish with Sunny Side Up Egg, Bacon, and an inferno of red pepper flakes, if using.