All-american Hb (gf) Recipe

prepare potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer, and cook for 6-8 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 2 minutes.

render bacon

While potatoes cook, cut bacon into 1/2-inch pieces. Heat a large skillet over medium heat and add bacon. Cook, stirring occasionally, until fat renders and pieces are crisp but still slightly pliable, about 6-8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving most of the fat in the pan.

cook sausage & aromatics

If using sausage links, remove casings and crumble. Add the 1 tbs vegetable oil to the skillet with reserved bacon fat (if pan is very fatty, spoon away excess, leaving ~1 tbs). Increase heat to medium-high. Add sausage and cook, breaking up with a spoon, until nicely browned, about 4 minutes. Add diced smoked ham and cook 1-2 minutes to warm. Push meats to one side of the pan and add butter; when it foams, add diced yellow onion, diced red onion, and bell pepper. Sauté until softened and edges begin to brown, about 4-5 minutes.

brown potatoes

Add the drained potatoes to the skillet in a single layer if possible. Let them sit undisturbed for 2-3 minutes to develop a crust, then toss and press down again. Continue browning and stirring occasionally until potatoes are golden and crisp in spots, about 8-10 minutes total. Stir in cooked bacon pieces during the last 1-2 minutes so they warm through.

season & finish hash

Season the hash with kosher salt, black pepper, and smoked paprika. Taste and adjust seasoning. Stir in chopped parsley. Reduce heat to low and keep warm while you cook the eggs and melt the cheese on top.

fry eggs

In a separate nonstick skillet, heat 1 tsp butter over medium-low heat. Crack two eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3-4 minutes. For over-easy, flip carefully and cook 15-30 seconds more. Season eggs with salt and pepper to taste.

assemble & melt cheese

Divide the hash onto two plates (or one large plate for a single serving). Top each portion with a slice of American cheese; cover the pan briefly with a lid or tent plate over the hash for 30-60 seconds to melt the cheese, or place cheese directly on hot hash so it softens. Gently place the fried eggs on top of the cheesy hash.

Garnish with additional chopped parsley if desired and serve immediately with hot sauce or pickled jalapeños on the side. Adjust seasoning and serve while hot.