Carnivore Hash (new!) Recipe

prep potatoes

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch. Pat dry thoroughly with a towel.

par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil, and simmer 5–6 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add vegetable oil and butter. When shimmering, add the par-cooked potatoes in an even layer. Let cook undisturbed 3–4 minutes to get a golden crust.

Stir and continue to cook, turning occasionally, for another 6–8 minutes until most pieces are crisp and golden. Season with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika. Stir in 1 tbsp chopped chives and keep warm in the skillet on very low heat while you prepare meats and gravy.

In a separate medium skillet over medium heat, cook diced bacon until crispy, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving 1–2 tablespoons bacon fat in the pan.

Add diced cob-smoked ham to the bacon pan and sear for 2–3 minutes until edges are lightly caramelized. Remove and set aside with the bacon.

In the same pan, add the 12 oz pork breakfast sausage. Break into small pieces and cook over medium heat until fully browned and cooked through, about 6–8 minutes. Drain any excess fat if the pan is overly greasy. Combine the cooked bacon, ham, and sausage; keep warm.

Sprinkle the shredded cheddar evenly over the finished potatoes in the skillet and allow cheese to melt, 1–2 minutes. Fold meat mixture into the cheesy potatoes so meats are evenly distributed. Keep on the lowest heat setting to stay warm while finishing gravy and eggs.

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 6 oz bulk pork sausage and cook, breaking into small pieces, until browned and cooked through, about 5–6 minutes.

Sprinkle 3 tbsp all-purpose flour over the cooked sausage and stir to coat. Cook the roux for 1–2 minutes, stirring constantly, until the raw flour smell is gone but before it browns significantly.

Gradually whisk in 2 cups whole milk and 1/4 cup heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer and cook, stirring frequently, until the gravy thickens to coat the back of a spoon, about 4–6 minutes.

Season gravy with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp ground sage (optional). Taste and adjust seasoning. Keep gravy warm on very low heat; if it becomes too thick, whisk in a splash of milk to loosen.

Just before serving, heat a small nonstick skillet over medium-low and add 1 tbsp butter. Crack 2 eggs into the pan and cook sunny-side up until whites are set but yolks are still runny, about 3–4 minutes. For over-easy, flip gently and cook 30–45 seconds more. Season eggs with 1/4 tsp kosher salt and 1/4 tsp black pepper.

To assemble: divide the cheesy carnivore hash among two plates (or one large plate). Spoon a generous ladle (about 1/2 cup) of warm pork sausage gravy over the top of each portion. Place one fried egg on each portion. Sprinkle additional thinly sliced chives over the dish for garnish.

Serve immediately while hot. Offer hot sauce or ketchup on the side if desired.