When I was a server, I would come home at night and collapse into bed, smelling like a burrito, arms weary from carrying tray after heavy tray of fajita plates, and I would pray for the day to come swiftly – the day I would walk across the graduation stage, receive my diploma and settle into a job where I could sit down at a desk and not have to sling enchiladas for $2.13 an hour.
Well, my day finally came, but real-life work is a whole different kind of exhausting. The kind where you wake up at 4 in the morning with an idea for a client, or, as is usually the case with me, you wake up thinking you’re already late for work.
Anyway, after sitting through a LONG commute and standing in a really unnecessarily long line at the grocery store to buy coconut La Croix (because I’m a diva), I was absolutely not in the mood to be creative and cook. In fact, I was more in the mood to order some Pad Thai off Grub Hub.
But then I remembered that we, for some reason, have three dozen eggs in our fridge. So I made breakfast for dinner, because breakfast is by far the best meal of the day, so why not eat it several times?
As most “recipes” born out of necessity tend to be, this is very customizable. I’ll add in more precise measurements, but honestly, I just chopped up some veggies that were in my fridge. Literally any vegetable tastes good when you cook it in bacon grease, so don’t be shy.
I put three slices of bacon in a really hot pan, cooked them about halfway, took them out of the pan, left the grease in, diced two potatoes, some peppers, half an onion and two stalks of celery and cooked that in the bacon fat. Then, I added the bacon back in, seasoned it all and put two over-medium eggs on top. It was GOOD.
If bacon/bacon fat grosses you out, please see yourself to the door. Or just use butter. But bacon fat tastes better, you know.
Veggie & Bacon Hash
Serves 4
Ingredients:
3 slices bacon
2 russet potatoes, diced, rinsed and drained
1/3 c. white onion, diced
1/2 c. bell peppers, diced
2 stalks celery, rinsed and diced
2 tsp. coarse salt
1 tsp. ground pepper
2 tsp. Trader Joes 21 Seasoning Salute (amazing spice combination – no salt, either!)
8 eggs cooked however you like them
Instructions:
Heat a pan over medium high heat until it’s very hot. Lay bacon slices down and let cook for 3 minutes on each side, or until pink (like in the picture, above) but not fully cooked. Remove from heat and lay on paper towels. The bacon should leave behind around two teaspoons of fat. While the pan is still hot, add diced potato, being careful of hot grease that may splatter. Stir the potato pieces around so everything is coated with bacon fat. Let this cook, stirring occasionally, for about 8 minutes or until it looks halfway done. Add the salt and pepper. At that point, add in your veggies and stir everything together. Once the veggies look like they’re getting soft, dice up the bacon and put it back in the pan. Add the spices. Cook it for an additional 5 or so minutes, or until the bacon is crispy, the potatoes are nice and brown but not mushy. Top with eggs.
DECEPTIVELY DOMESTIC 