CLEAN OUT THE FRIDGE HASH AND EGGS

Note – this recipe is to use up any veggies that are hanging out in your fridge and is a great use for any slightly dented or bruised veggies as well.  This hash would also be great with zucchini, squash, mushrooms, cabbage, etc…. Make it spicy with jalapeno or red pepper flakes!  Serve it up with chicken, steak, fish… Super versatile!!

Cook the bacon in a large non-stick skillet over medium high heat until crisp.  Remove and chop when cool enough to handle.  Set aside. Note – if you have leftover bacon in the fridge, just chop, but add 3 tablespoons of olive oil to the pan before cooking the rest of the hash (instead of using the bacon drippings).

Add the onions and garlic to the bacon drippings in the skillet and cook until soft and fragrant, about 2 minutes.  Add the red bell pepper and Brussel sprouts to the pan and cook, stirring for 2 minutes more.

Add 6 tablespoons of the butter to the pan along with the potatoes, salt, and black pepper.  Cook tossing over medium high heat for 2 minutes.

Press the veggies into a compact single layer with the back of your spatula and cook for 2-3 minutes without stirring to create a crispy crust on the bottom.  Repeat this process 3 times until the veggies are all golden brown with crispy edges.  Stir in the corn.  Taste and add any additional salt and pepper to taste – seasoning will vary depending on how much of each veggie you put in the hash.

Melt the remaining 4 tablespoons of butter in another large non-stick skillet (if you don’t have 2 skillets, move the hash to a 9”x13” pan and place in a 325 degree oven to keep warm).  When the butter is bubbling, crack 4 of the eggs into the skillet.  Keep the heat at medium high and continually baste the eggs with the butter until the egg whites are cooked on the tops, about 3 minutes.   Repeat with any remaining eggs.

Serve the eggs over the hash and season the tops of the eggs with a little more salt and pepper.