I don’t eat a lot of breakfast. It’s usually coffee with a side of coffee topped with coffee. This week, some of Noelle’s banana bread is joining the show. Everybody welcome Noeelllllle’s bananaa breeeaaaaad. That was my Oprah.
Usually when I have breakfast, I have BREAKFUNCH. It’s not quite brunch because brunch is fancier and has alcohol. Breakfunch is when you wake up late and shove a giant plate of pancakes or waffles or baked potato hash in your face. Weekend Breakfast has been what I’ve always called breakfast posts so it’s staying. For now.
Today I had breakfunch. With that sexy foolproof skillet of potatoes above.
When I say foolproof, I mean it. I’ve had way too many bad potatoes for breakfast. I’m pretty sure everyone has. Enter the dog commercial with Sarah McLachlan but instead of dogs it’s plates of sad potatoes. Make it stop.
No more red bags of frozen potatoes and pepper confetti business. No more undercooked bland oniony plates of potatoes. No more mushy par boiled chump food. I have the secret to your dream skillet of potatoes: baked potatoes.
Completely cooled, baked the night before, perfect for breakfast, potatoes.
This revelation hit a year or so ago when I used some baked potatoes from the night before in a skillet with sausage and veggies and they were perfectly cooked. And breakfunch takes like 20 min this way. It might seem like a pain to have to bake them and let them cool, but you can shut your mouth and start planning your breakfasts.
Seriously though, just bake them the night before and let them cool and when morning comes, breakfast/unch is a snap. And the possibilities are endless. I usually throw in fresh corn and zucchini, today I used bacon and some chard I got from my friend Anna, topped with cotija and sriracha.
Baked Potato Hash with bacon and chard
Serves two incredibly hungry people or 4 moderately hungry people, can be doubled to take to a brunch full of people waiting to be impressed.
2 potatoes, baked and completely cooled*
1/2 lb thick cut real good bacon
If not using bacon or any meats, then go ahead and use a couple T of olive oil
1/2 onion, chopped
2 cloves garlic, minced
4 large chard leaves, chopped
salt and pepper
*completely cooled potatoes are important because a) you won’t burn your hands this way and b) fresh and hot potatoes tend to crumble and get mushy while frying up.
Slice up and fry bacon in a large skillet or wok if you must. Sometimes I must.
Remove bacon and drain all but 2 or 3 T oil into a small cup or can. Never down the drain.
Add onions and saute for 5-10 min until softened and translucent. Prep the rest of your ingredients while this is happening. Add garlic and chard leaves.
Cook until chard leaves are wilted, then add potatoes and fry up until potatoes are warmed through and they’re the desired shade of golden brown goodness. Season with salt and pepper, and serve.
The basic hash would just be olive oil (or bacon/sausage/chorizo with grease), potatoes, onion and garlic. These are the necessities. Anything else is whatever you want to throw in there.
Like I said above I love adding zucchini, peppers, corn, spinach, arugula, mushrooms, basically whatever the hell floats your boat and melts your butter. You could also/probably should top with an egg. And always top with an avocado if you have it.
NicoleMay 30, 2013 at 7:48 pm
Yes! My mom always made extra baked potatoes so that she could make potatoes and onions in a skillet later. We never had it with delicious chard and bacon and the expert drizzle and cheese crumble you have up there, though! Oh how I love using bacon grease to cook veggies. I think this recipe will come in handy when my CSA starts and I have extra veggies!
BillyMay 31, 2013 at 5:20 am
Yes!!! I love having it loaded up with vegetables, especially during the summer when zucchini and corn are crazy everywhere.
ErikaMay 30, 2013 at 8:37 pm
Breakfunch.. new word of the day! This here looks like a winner..
BillyMay 31, 2013 at 5:21 am
Breakfunch erryday!! #winnerwinnerchickenbreakfunch
GabrielMay 30, 2013 at 9:54 pm
OMG. Yes. I am not leaving home and I’m stuffing my face with this. Thank you!
BillyMay 31, 2013 at 5:27 am
You are more than welcome Gabriel!!
Shelley @ThatGirlShelleyMay 31, 2013 at 4:23 pm
Your photos are making me want Breakfunch right now! It looks absolutely delicious!
BillyMay 31, 2013 at 6:00 pm