Carnivore Hash Recipe

parboil potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a boil. Cook until just tender when pierced with a fork, 6–8 minutes. Drain well and let steam dry in the colander for 5 minutes.

brown potatoes

Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter until melted and shimmering. Add the drained potatoes in an even layer and let cook without stirring for 3–4 minutes to develop a crust. Stir and continue to cook, turning occasionally, until potatoes are golden and crisp in spots, about 8–10 more minutes. Season with 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Stir in 2 tbsp sliced chives and keep warm in the pan, pushing to one side for assembly.

cook bacon

In a separate skillet over medium heat, add the bacon pieces. Cook until they render fat and become crisp, 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving the bacon fat in the skillet. Set cooked bacon aside.

cook sausage

Using the reserved bacon fat (add a little oil if needed), add the bulk pork sausage to the same skillet. Break into small pieces and cook over medium heat until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to the plate with bacon, leaving drippings in the skillet. If drippings exceed 3 tbsp, spoon off and reserve 2 tbsp for the gravy.

heat ham

In the skillet used for potatoes or in a clean skillet, add diced cob smoked ham and warm over medium heat 2–3 minutes until lightly caramelized. Combine ham with the cooked bacon and sausage and keep warm.

combine meats with potatoes

Add the cooked bacon, sausage and ham to the skillet with the browned potatoes. Gently toss to combine and heat through for 1–2 minutes. Taste and adjust seasoning if needed. Keep warm while you make the gravy and eggs.

make roux

In a medium saucepan over medium heat, add 2 tbsp of the reserved pan drippings (or bacon fat). Sprinkle in 3 tbsp all-purpose flour and whisk continuously to form a smooth paste. Cook the roux for 1–2 minutes, stirring, until it smells slightly nutty and the raw flour taste is gone, but do not let it brown excessively.

add milk and cream

Gradually whisk in 2 cups whole milk and 1/4 cup heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer. The gravy will thicken as it heats — about 4–6 minutes.

season and finish

Stir in 3–4 tbsp of the cooked sausage (reserve some meat for topping if desired) or small crumbled bits from the sausage pan for extra flavor. Season with 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/8 tsp crushed red pepper flakes. Simmer another 1–2 minutes, taste and adjust seasoning. If gravy becomes too thick, stir in up to 2 tbsp more milk. Keep the gravy warm on very low heat.

poach or fry eggs

Cook 2 eggs to order. For sunny-side or fried: heat 1 tsp butter in a nonstick skillet over medium-low, crack eggs in and cook until whites are set but yolks still runny, 3–4 minutes (covering pan for more even cooking). For poached: bring a shallow pot of water to a simmer with 1 tbsp vinegar and gently poach 3–4 minutes for runny yolks. Season eggs lightly with salt and pepper.

plate the hash

Divide the potato and meat hash between plates (or family style). Sprinkle 1/2 cup shredded sharp cheddar over the hot hash so it melts, or briefly place under a broiler for 1 minute to melt and lightly brown (watch closely).

top with gravy and eggs

Spoon generous portions of the warm pork sausage gravy over the melted cheese and hash. Place the two prepared eggs on top of each portion. Finish with the reserved cooked bacon bits if you held some back.

garnish and serve

Sprinkle the final 1 tbsp chopped fresh chives over the top, season with a grind of black pepper if desired, and serve immediately.