I went to the farmer’s market last week and saw these purple potatoes.. Umm how cute are they?? I couldn’t pass them up!
So I took my adorable little potatoes home and came up with this here recipe.
These potatoes taste pretty much the same as your standard baby red, not quite as starchy as say a russet potato or as creamy as a Yukon gold. So they are perfect for this kind of quick, delicious hash. I diced them pretty small because when I’m hungry, especially around breakfast, the last thing I want to do is wait 40 minutes for my potatoes to cook! So i suggest you do the same. The smaller they are, the less time you have to spend fussing over them and the sooner you get to eat.
This recipe was an experiment (as are most of them in the beginning) but it turned out so great the first time, I had to share it with you!
I thought I would take your standard hashbrowns and try to make them a little more interesting. I added some sweet Honeycrisp apples which worked so well with the little bit of salty bacon I crumbled in. I used sage, rosemary and finished it off with a little parsley which gave those potatoes some nice flavor and took it towards the savory side of town. I also cooked the eggs right in the pan. Talk about easy clean up.
Trust me, this combo really works. I thought it would be pretty good but it turned out to be soooo good! My boyfriend thought I was a culinary genius (shhh don’t tell him it’s not THAT strange to use purple potatoes with apples and bacon). Give it a try for yourself, serve it up with some toast and you are all set.
Bacon, Apple and Purple Potato Hash
Ingredients
- 2 1/2 cups diced purple potatoes
- 2 honeycrisp apples diced
- 1/2 red onion chopped
- 4 slices uncured bacon
- 4 eggs
- 1 tablespoon chopped sage
- 1 1/2 teaspoon finely chopped rosemary
- 1 tablespoon chopped parsley
- olive oil spray
- salt and pepper to taste
Instructions
- In a cast iron skillet (if available), crisp four slices of bacon over low heat. Remove from the pan and set aside to cool. Cut or tear into small bite-sized pieces once cool.
- Drain the bacon fat from the pan, leaving just enough to lightly coat the bottom.
- Turn the heat up to medium-high and add the potatoes, salt and pepper. Saute until halfway cooked through, about 10 minutes. Stir every 2-3 minutes to get a nice color and ensure even cooking.
- Once the potatoes are partially cooked, stir in the diced apples, sage, rosemary and crumbled bacon. Continue cooking until the potatoes and apples are soft with a nice golden brown crust.
- Create four small openings in your hash and spray olive oil into the openings. Reduce the heat to medium-low and crack an egg into each opening. Cover and cook until the whites are set, about 4 minutes.
- Sprinkle with parsley and serve right out of the pan!
