Baked Potato Hash Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Wash and scrub the russet potatoes, then poke holes in them with a fork. Rub the skins with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender.

2. 2

   Cook the Bacon

   While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and let drain on paper towels. Once cool, crumble into pieces.

3. 3

   Roast the Broccoli

   In the same skillet, add the broccoli florets and sauté for about 5-7 minutes until slightly charred and tender. Season with salt and pepper.

4. 4

   Scramble the Eggs

   In a bowl, whisk together the eggs, salt, and pepper. Pour into the skillet and scramble until cooked through.

5. 5

   Assemble the Hash

   Once the potatoes are done, let them cool slightly, then dice them into cubes. In a large mixing bowl, combine the diced potatoes, crumbled bacon, roasted broccoli, scrambled eggs, and halved cherry tomatoes.

6. 6

   Add Cheese Sauce

   Melt the cheddar cheese with a splash of milk in a small saucepan over low heat, stirring until smooth. Pour the hot cheese sauce over the hash mixture and gently toss to combine.

7. 7

   Serve

   Spoon the baked potato hash onto plates and drizzle with crema or sour cream. Serve warm.