Have you ever bought something at the grocery store with the BEST of intentions of using it… but the days somehow fly by and you’re perplexed to find your purchase spoiled??
TOO many times for me. (WAH!!)
And I feel terrible because it’s so wasteful. I swear it will never happen again! Never ever ever ever ever.
But then somehow it does. 🙁
Darn those good intentions.
For me… the wasted item is often POTATOES. You’d think it’d be super easy to go through them… but my kids are not crazy for mashed potatoes (go figure) and cooking them takes time that I don’t always have to get dinner on the table… so…. yeah. There they sit… waiting for their moment. Often that moment never comes and I wince as I toss the spoiled spuds into the trash. I probably should compost them or something but I don’t do that either. Real earth-friendly over here…. just sayin’.
After several potato casualties… I’ve made a rule for myself: “Jenna, you are NOT…. under ANY circumstances… allowed to buy potatoes unless you know exactly when and for what you are going to use them for.” PERIOD.
A few weeks ago I broke my rule…. but let me defend myself!! I spotted this beautiful little bag of multi-colored fingerlings and I just couldn’t resist. GAH!!
“I’ll roast them!” I thought. Yum. Good plan Jenna.
[7 days later]
Oh NO!!!!! The potatoes!! I have to do something with them. They are NOT going to join the potatoes of my past in the trash!! I’m determined but feeling uninspired… I decided to just have potatoes for lunch. That’s healthy, right?? It was hot that day and I didn’t feel particularly like turning on the oven to roast the potatoes, so I pulled out my cast iron skillet and oh my… yummy things followed.
Those colorful little fingerlings turned out even more delicious and BEAUTIFUL than I could have hoped. Add a luscious, golden egg on top and you just can’t help but sink into this comforting dish. The potatoes aren’t shredded but we can still call it a “Potato Hash” right?!
I my unplanned dish SO much that I decided to buy more fingerlings and make it again for my husband. He approved (BIG TIME!) and I recorded the details of the recipe so I could share it with you all. No pressure to find/ buy multi-colored fingerlings. You can use baby potatoes OR fingerlings! They can all be the same color or go for the multi-colored (it’s really pretty). But whatever you can find or whatever is friendly to your budget works!
Not only is it delicious & beautiful… the recipe requires just FIVE ingredients (if you don’t count the butter/oil/ salt). And who doesn’t like that?!
HELLO new staple breakfast-for-dinner dish!! ♥ (or anytime for that matter)
- 1 lb small new potatoes or fingerling potatoes (red, white, purple or a mix)
- 2 slices bacon, cut into ½-inch pieces
- 1 TBSP canola oil
- 1 TBSP unsalted butter
- ¼ tsp salt plus more for seasoning if needed
- 2 green onions, thinly sliced (separate the white & light green parts separated from the dark green)
- 2 TBSP chopped flat-leaf parsley
- 2-4 eggs
- Put the potatoes in a medium saucepan. Pour water over the potatoes, covering them just by an inch or so. Place the pan over HIGH heat until the water comes to a boil. Turn down the heat to medium/ medium-high and cook for 20 minutes. Drain the potatoes and transfer to a paper towel to drain and cool a bit. When you can handle the potatoes, cut them into 1 inch-sized pieces. For the fingerlings I just cut most of them in half crosswise. Set the potatoes aside.
- In a medium cast iron skillet, cook the diced bacon over medium heat until it's golden brown and just crisp. Transfer the bacon to a paper towel-lined plate to drain.
- Pour the bacon grease out of the skillet and place it back over medium heat. Add the canola oil and butter to the pan and swirl to coat the pan. Immediately add the potatoes and and sprinkle ¼ tsp salt over the top. Toss gently to coat the potatoes evenly, then spread them out into a single layer. Let the potatoes cook for 2 minutes, then add in the sliced green onions (white & light green parts only) and give the potatoes another gentle toss. Spread them out into a single layer again. Let them cook 2 minutes more then add in half of the bacon and 1 TBSP of the chopped parsley. Cook for 1 minute more, stirring gently. Transfer the potatoes to a bowl and cover to keep warm.
- Using the same skillet, cook your eggs the way you like them ((just wipe it out a bit before adding your butter or oil to cook your eggs). Use just a pinch of salt to season each egg. Go for any cooking method that will allow the egg yolk to spill out at least a little bit over the top of the potatoes when you sink your fork in!! (e.g. Fried, Sunny-side-up, or Over-easy)
- Divide the potatoes between 2-4 plates and top with 1-2 eggs depending on how many you're serving. Sprinkle the tops of each serving evenly with the remaining bacon, chopped parsley and sliced green onions (the dark green parts). Serve immediately.
I think this dish is best eaten right after you make it, but the potatoes do reheat pretty well so you can make them ahead if you like. Just stop before you cook the eggs! Those have to be done just before serving. Store the potatoes in an airtight container in the fridge. Store the extra green onions, chopped parsley and cooked bacon bits (the toppings!) in separate sealed containers or zip top bags in the fridge, as well.
When you're ready to serve, reheat the potatoes in a medium cast iron pan over medium/ medium-low heat for a few minutes until heated through. Alternatively you can nuke them in the microwave if you're in a rush. Just cover them but be sure to leave a small vent on top of the bowl.
Cook your eggs while you reheat the potatoes. Serve as directed in the recipe!