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The ‘OG’ Smokehouse Hash

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 4 large Russet potatoes (peeled and cubed)
  • 8 slices bacon
  • 8 eggs
  • 1 cup shredded sharp cheddar
  • 1 bunch green onions (sliced)
  • Hot sauce
  • 2 Tbsp Smoked Paprika Butter (see recipe)
Instructions
  1. 1
    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.
  2. 2
    Par-boil potato cubes in salted water for 6–8 minutes; drain and pat dry.
  3. 3
    Fry bacon in a large cast-iron skillet until crispy. Remove, chop, and set aside, keeping the fat in the pan.
  4. 4
    Toss the potatoes in the Smoked Paprika Butter, then fry them in the bacon fat until golden and crispy.
  5. 5
    Top the hot potatoes with cheese. Fry or poach your eggs separately, keeping the yolks runny.
  6. 6
    Divide potatoes into bowls and top with two eggs, bacon, green onions, and hot sauce.
Read it online: https://brinnerbites.com/recipe/the-og-smokehouse-hash/