It’s Spring Break and my boys think it’s only right that I make them “weekend breakfasts” every morning, which means I need to channel my inner White on Rice Couple (when they were here last month, Todd & Diane made homemade waffles, bacon to order and pancakes – something different every single morning) and create hearty breakfasts. T&D – you’ve spoiled my boys.
A winner here is Broccoli, Potato and Bacon Hash – with a little fresh thyme thrown in. The diced potatoes are cooked in bacon fat. Yes, bacon fat.
Instead of using broccoli florets, I use the stems, they cube perfectly to be the same size as the potatoes and cook to a tender, happy green bite.
The broccoli stem sort of gets ignored anyways, I’ve often seen cooks cut off the florets and throw away the stem. What for!? Underneath that first tough layer is a tender crunchy stem. Just use a peeler to take away that fibrous skin.
Everything is cooked in one pan on the stove. What’s important is the order of the ingredients added to pan so that every single ingredient is cooked perfectly.
1. Cook bacon, render that fat! Remove bacon (so that it doesn’t burn)
2. Cook the potato in the bacon fat….yeah, soak up all that goodness!
3. Add in the onion
4. Add in the broccoli stems and the garlic (garlic is added at this late in the game so that it doesn’t burn)
5. Cover and finish cooking
Prep Time:10 minutes
Cook Time:15 minutes
1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan.
2. Add the potatoes to the pan and brown the potatoes on each side, about 6-8 minutes.
3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.
4. Add the cooked bacon pieces back into the pan and season with salt, pepper and fresh thyme.