We’ve had a nice weekend filled with some pretty darn good food. Yesterday, I whipped up some red velvet pancakes in honor of V-Day. Last night, we had filet and crab cakes (and watched Breaking Dawn-score!). The crab cakes were delish, and they were a nice little deviation from our surf n’ turf with lobster. We’ve gotten to the point where we’re having surf n’ turf once a week, so the crab was a nice variation. This weekend of yummy food peaked today when we made our own potato hash. It was awesome! Nothing like cooking up a scrumptious breakfast, listening to Nina Simone, Etta James, and Otis Redding, all while enjoying a mimosa. Now that’s a nice Sunday!

I’m going to share our little creation from breakfast. You can thank me later. Here’s what you’ll need (serves 2)

5 red potatoes
2 large eggs
4 strips of bacon
1 avocado
cheese (goat or pepper jack)
pepper
garlic
sea salt
cayenne pepper
crushed red pepper
thyme
parmesan cheese
basil
oregano

I hope you’re not one of those people who follows a recipe to the T, because this might not be for you. Like everything in life, I color outside of the lines. I also tend to cook outside of the lines and don’t measure things. Try to follow along, it will be worth it.

First, let’s slice up those potatoes and begin to cook them in your skillet with a nice amount of olive oil. As you’re doing so, add your seasonings. As I mentioned before, these seasonings are what I used, but feel free to add/omit and make those potatoes your own.

As you’re seasoning and cooking the potatoes, cut the bacon into small pieces and add it into your potatoes. These will cook over medium heat until the potatoes and the bacon look like they are thoroughly cooked. In the meantime, slice up your avocado into small chunks and set aside. I have to admit that I originally set out with the intention of using goat cheese. I’ve never met a goat cheese I didn’t like (nor has Todd), until today. The goat cheese I bought was awful. It tasted like feet. Luckily, I tried it out on a small portion of the potatoes prior to using it for the dish (we had a tiny portion last night and decided to save it, hoping that the taste would be better when cooked into something. wrong). I had to make a last minute substitution for pepper jack. Thankfully, this worked like a charm.

After the potatoes and bacon are done, transfer them to a plate with a paper towel (optional) to get off some of the excess grease. I placed the potato/bacon mixture on individual plates and sprinkled the cheese on top and placed in the oven to keep warm while frying the eggs.

Fry the eggs. Once you are finished, pull the plates back out, sprinkle the avocado chunks on top and place the fried egg over top of the mixture. Viola! Your mouth will love you. I wish I would have taken pics throughout the process, but I was cooking up a storm and wasn’t thinking. Here is the finished product: