The ‘OG’ Smokehouse Hash
This signature skillet dish is the cornerstone of the smokehouse kitchen, blending traditional morning favorites with a bold, savory twist. Hand-cut potatoes are fried to a golden crunch in rendered fat and finished with a rich, aromatic glaze that adds depth to every bite. Topped with perfectly runny eggs and salty, crisp proteins, it is a robust and satisfying meal that perfectly captures the heart of breakfast-for-dinner.
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Ingredients
Instructions
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Melt the butter in a small saucepan. Stir in the spices and let them bloom on low heat for 1 minute. Remove from heat; you will use 2 tbsp of this mixture for each recipe.
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Par-boil potato cubes in salted water for 6โ8 minutes; drain and pat dry.
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Fry bacon in a large cast-iron skillet until crispy. Remove, chop, and set aside, keeping the fat in the pan.
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Toss the potatoes in the Smoked Paprika Butter, then fry them in the bacon fat until golden and crispy.
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Top the hot potatoes with cheese. Fry or poach your eggs separately, keeping the yolks runny.
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Divide potatoes into bowls and top with two eggs, bacon, green onions, and hot sauce.
