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bacon hash with breakfast salad

Tuesday, August 3, 2010 by alana

I think, really if I look back, I was once a morning person. I have hazy morning light memories of getting up early to write and to walk and to gather myself for the day.
Although really, I might just be making that up.
Whatever came before, I just can’t seem to get there now. Dragged out of bed by the kids, or by the day or by whatever force decides to start hollering at me to wake up, I am just not a morning person. I wish for more hours in the day, for the quiet morning light to welcome my hours of writing, my hushed kitchen for cooking, but as the day would have it, I’m just sleeping.
That’s why Joey is the breakfast maker around here.
On the best mornings, he pulls me out of bed with the smell of coffee. That’s really the only thing that works. And then, there’s breakfast.

Sadie still can’t eat eggs, and Rosie has decided not to like them. So we’ve given up- and most mornings it’s granola or yogurt and jam that they have foraged for themselves in the wee hours of the morning. That frees us up for breakfast, and by the time the first cup of coffee is over, there is often something cooking on the stove.

I love to be cooked for. I love it! Especially in the morning, if I can sit and drink my coffee and watch someone else bustle at the stove, the day has started out well.
This one pulled me off the couch here and there to help out, and while Joey chopped up the bacon and potatoes, I poached the eggs and whipped up the salad dressing.

The hash was so good–herby and substantial and enough like the hash at Pasqual’s in Santa Fe that fed us through the first months of our relationship. The salad was based on the hope that I could recreate the little side salad from our magical French breakfast on the cape, and it seems that luck was with me.

As for the morning, someday I might be able to reclaim it. But as long as Joey is willing to get up first and make the coffee, I’m staying in bed for that extra 20 minutes.

Bacon Hash with Breakfast Salad
serves 2

For the Hash:
1 pound potatoes, cut into 1-inch cubes
3 ounces bacon, roughly chopped
1 medium onion, diced
1 tablespoon paprika
1/4 cup chopped fresh parsley
salt and pepper to taste

4 eggs

For the salad:
1 large handful frisee, ripped into bite sized pieces
fresh dill, in large sprigs
fresh tarragon, in whole leaves
fresh parsley, roughly chopped
(the amount of fresh herbs is up to you, depending on how herby you would like it)

1 tablespoon olive oil
1 teaspoon red wine vinegar
salt and pepper

Make the salad. In a small bowl, combine the olive oil, salt, and pepper. Whisk in the red wine vinegar. Combine the frisee and herbs in a mixing bowl and toss with the dressing. Give a few additional grinds of the pepper mill over the top.
In a medium skillet, fry the bacon until crispy. Remove the bacon with a slotted spoon and reserve. Throw the onions in the skillet and cook in the bacon fat, adding additional oil if needed. Cook until translucent, then add the potatoes and paprika. Cook until the whole thing is browned but not burned, and the potatoes are tender. Remove from heat, and add the reserved bacon, parsley, and salt and pepper.
Meanwhile, set a pot of water to simmer on the stove. Poach the eggs (for directions on that one, go here).
Serve the hash with the eggs on top, and the salad on the side.

Filed Under: breakfast, potatoes Tagged With: breakfast, hash, salad

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Comments

  1. Mummy Dearest says

    Tuesday, August 3, 2010 at 11:55 pm

    Salad for breakfast?! Why had no one told me this before?! I love it. Thanks, Alana!!

  2. michaela says

    Wednesday, August 4, 2010 at 12:27 pm

    Loved this post. I read it yesterday and was inspired to rummage thru the fridge for lunch inspiration. I ended up with a green salad, with tomatoes and herbs from our garden, and a black bean tostada with a fried egg on top. I usually wolf down a PB&J for lunch, so this was a really lovely treat. Thanks for the inspiration!


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Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
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Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
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Instagram post 2311325683330503572_13442450 @paulaperlis sent us @susanspungen ‘s new book and of course the first recipe Sadie picked is marked with the *project* heading. She’s been cooking all afternoon and the house smells like ✨✨✨ (With gorgeous images by @gentlandhyers ❤️)
Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
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