by Jaden | Main Course, Recipes, Sides | 20 comments
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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
Broccoli Potato and Bacon Hash Recipe
Use a paring knife or vegetable peeler to peel away the tough, outer layer of skin on the broccoli stem. Try to keep your potatoes diced small - the larger the potatoes, the longer it will take to cook.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Servings 4
Ingredients
- 4 slices bacon, cut into 1/2" pieces
- 1/2 onion, diced
- 2 potatoes, cut into 1/2" dice
- Stem of 1 head of broccoli, peeled and cut into 1/2" dice (about 1 cup)
- salt and pepper
- 1 clove garlic, finely minced
- salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Instructions
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.
Add the potatoes to the pan and brown the potatoes on each side, about 6-8 minutes.
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.
Add the cooked bacon pieces back into the pan and season with salt, pepper and fresh thyme.
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Agatha on 4/3/20 at 6:47 pm
Used thinly sliced bacon and russet potatoes. Put the onion it at the same time as the potatoes. Did not add salt beyond what was in the bacon. Did not use garlic or thyme of any kind because it was simpler not to and it seemed like it would be plenty good without it. Did add pepper at the end. Probably diced everything a bit smaller than 1/2″. Served with quiche Lorraine. Very good combo.Reply
Sarah Jarrell on 10/24/16 at 12:52 am
Delish!! I was getting to the end of my groceries but had all this in the fridge. I cooked it up for dinner and it is tasty!! We topped it off with some cheese and Tabasco. Thanks!!
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Jaden on 10/24/16 at 11:08 am
Thanks Sarah!
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Vince on 4/10/12 at 12:02 am
Wow…so happy I found this site. I love finding creative recipes. I made the potato, broccoli and bacon hash dish. It was superb. The pork chop recipe was also a winner. Can’t wait to try something else soon!
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Amanda on 3/31/12 at 5:26 pm
Ohhhhh a woman after my own heart… bacon AND potatoes! The broccoli is icing on the cake so to speak, love this. 🙂
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Kim Bee on 3/30/12 at 12:06 am
This is sheer perfection Jaden. This is making an appearance at brunch on Easter. Yum!
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Jen@i want a nap on 3/19/12 at 10:25 am
See AlsoEasy Stovetop Fruit Crisp RecipeWhat a great idea! My kids love broccoli but I never thought to use it in a breakfast hash. Looks delicious!
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Chris on 3/16/12 at 6:05 pm
Slide me a bowl of that! This sounds and looks delicious, Jaden. I like the tip about broccoli stems.I want to try a broccoli slaw using that tip.
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Shannon | JustAsDelish on 3/16/12 at 3:38 pm
Yay I’m not the only one who love broccoli stems, but never thought of using just the stem in a dish. such a great idea!
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Karriann on 3/16/12 at 11:31 am
Wow! I’d love to have this for breakfast ASAP!
“Spice it Up”
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Kiran @ KiranTarun.com on 3/15/12 at 11:33 am
Delish! Never thought of using broc stems 🙂
See ya tomorrow!!
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The Mrs @ Success Along the Weigh on 3/15/12 at 8:35 am
I do believe that is some heavenly hash! (I’m so ashamed I went for the cheesy reference. Mmmm…cheese)
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Amber @ The Cook's Sister on 3/14/12 at 6:26 pm
Your hash looks and sounds fantastic! B and I are both huge fans of breakfast for any meal of the day. We will be trying your recipe sometime soon!
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Bev Weidner on 3/14/12 at 5:48 pm
Meeeeeeercy. Yes, yes.
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Tina on 3/14/12 at 4:37 pm
Forget breakfast! This is going to be dinner tonight!
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Kaitlin on 3/14/12 at 2:37 pm
This sounds amazing! I love that you’re using that often overlooked broccoli stem 🙂
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Maureen on 3/14/12 at 1:25 pm
This recipe couldn’t have come at a better time for me, as we’re having breakfast burritos tonight, and this would make a fantastic filling. Thanks for the recipe!
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Kim in MD on 3/14/12 at 12:50 pm
Yum! This breakfast hash looks amazing, Jaden! My children may pick the broccoli out, but that just means more broccoli for me! 🙂
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Adriana on 3/14/12 at 12:25 pm
This looks amazing!
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Wendys Hat on 3/14/12 at 11:31 am
Now this looks and sounds delicious!
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