Garbage Potatoes Recipe

prep potatoes

Peel (optional) and rinse potatoes. Cut into 1/2" dice for quick even frying. Place diced potatoes in a large bowl of cold water and let sit 5–10 minutes to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.

par-cook potatoes (optional but recommended)

Bring a medium pot of salted water to a boil and blanch the diced potatoes 4 minutes until just beginning to soften. Drain well and let steam-dry in the colander for 2 minutes. This step speeds frying and yields a fluffy inside.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and butter. When butter stops foaming and oil is shimmering, add the dried potatoes in a single layer (if needed, do in two batches). Let cook without stirring 4–5 minutes to develop a golden crust, then toss or flip pieces and continue frying, stirring every 2–3 minutes, until potatoes are crisp and tender, about 10–12 minutes total. Season with 1 tsp kosher salt and 1/2 tsp black pepper while cooking. Transfer potatoes to a bowl and keep warm.

In the same skillet (wipe out excess oil if there is too much, leaving about 1–2 tbs of rendered fat), add the bacon pieces over medium heat. Cook, stirring occasionally, until crisp, 6–8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, leaving drippings in the pan.

Add the breakfast sausage to the hot pan with the bacon drippings. Break up with a spatula and brown until cooked through and slightly caramelized, 5–7 minutes. If the pan becomes too dry, add up to 1 tbs vegetable oil. Transfer cooked sausage to the plate with the bacon.

If there is excess grease in the pan (more than 2 tbs), pour some off, leaving about 1 tbs to cook the vegetables.

Add the diced onion and bell peppers to the pan over medium heat. Sauté until softened and beginning to brown, about 5 minutes. Add the minced garlic during the last 30–45 seconds and cook until fragrant. Season lightly with a pinch of salt and pepper.

Return the cooked potatoes, bacon, and sausage to the pan with the vegetables. Toss to combine and spread into an even layer. Cook undisturbed 2–3 minutes to re-crisp the bottom, then stir and continue tossing for another 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

make eggs (scrambled or fried)

You can prepare eggs two ways: scrambled into the hash or fried and served on top. For scrambled: whisk the 4 eggs with 2 tbs milk and a pinch of salt. Push the potato mixture to one side of the skillet (or transfer to a clean skillet) and add 1 tbs butter. Pour eggs into the empty space and gently scramble over low-medium heat until just set, then fold into the potato mixture. For fried eggs: in a separate small nonstick skillet, add 1 tbs butter over medium heat and crack eggs in. Cook until whites are set and yolks reach desired doneness; season with salt and pepper and reserve for plating.

Sprinkle the grated cheddar evenly over the hot potato-meat-veg mixture. Cover the pan with a lid for 1–2 minutes to melt the cheese.

While cheese melts, toast the bread slices until golden and spread with butter.

Garnish the hash with sliced scallions and chopped parsley (if using). Serve the Garbage Potatoes divided among 3–4 plates (see servings), top each with a fried egg if you prepared fried eggs, or mix in scrambled eggs as prepared. Offer hot sauce or ketchup on the side and serve with the buttered toast.