Can I use pre-cooked bacon?
Yes, you can use pre-cooked bacon, but you'll miss out on the flavorful rendered fat. If using pre-cooked, add an extra tablespoon of oil to the pan for the potatoes.
BREAKFAST
Latvian Farmer's Hash with Crispy Bacon and Fried Egg
Embrace the rustic charm of Eastern European cuisine with this satisfying Latvian-inspired farmer's hash. Golden, pan-fried potatoes mingle with savory, crisp bacon, all crowned with a perfectly cooked fried egg. It's a comforting and substantial dish, ideal for a weekend brunch or a hearty start to any day, bringing a taste of traditional Latvian home cooking to your table.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
02
Add the diced potatoes to the skillet with the bacon fat. Cook over medium-high heat, stirring occasionally, until the potatoes are tender and golden brown, about 10-12 minutes. If needed, add another tablespoon of vegetable oil.
03
Stir in the chopped onion, salt, and pepper. Continue to cook for another 3-5 minutes, until the onion is softened and translucent.
04
Return the cooked bacon to the skillet with the potatoes and onions. Stir to combine and keep warm over low heat.
05
In a separate small non-stick skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, about 2-3 minutes for a sunny-side up egg.
06
Divide the potato and bacon hash between two plates. Top each serving with a fried egg and sprinkle generously with fresh chopped dill.
About This Recipe
Embrace the rustic charm of Eastern European cuisine with this satisfying Latvian-inspired farmer's hash. Golden, pan-fried potatoes mingle with savory, crisp bacon, all crowned with a perfectly cooked fried egg. It's a comforting and substantial dish, ideal for a weekend brunch or a hearty start to any day, bringing a taste of traditional Latvian home cooking to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy potatoes, avoid overcrowding the pan and ensure they are patted dry before cooking. You can also par-boil the potatoes for 5 minutes before dicing and frying to reduce cooking time and ensure even tenderness.
Easy Substitutions
Smoked ham can be used instead of bacon. For a vegetarian version, omit the bacon and use smoked paprika for flavor, and consider adding mushrooms or bell peppers. Chives or parsley can replace dill for garnish.
Storage & Reheating
Store leftover hash (without the egg) in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Fried eggs are best enjoyed fresh.
Serving Suggestions
Serve this hash with a side of pickled cucumbers or sauerkraut for a tangy contrast. A dollop of sour cream or a sprinkle of caraway seeds can also complement the flavors. Enjoy it with a strong cup of coffee or black tea.
Common Mistakes
1. Overcrowding the pan: This prevents potatoes from crisping and instead steams them. Cook in batches if necessary. 2. Not drying potatoes: Excess moisture leads to steaming, not frying. Pat diced potatoes thoroughly dry before adding to the hot oil. 3. Undercooking potatoes: Ensure potatoes are tender throughout before adding other ingredients; test with a fork. 4. Overcooking eggs: For runny yolks, keep a close eye on the eggs and remove them from heat as soon as the whites are set. 5. Skimping on seasoning: Potatoes need adequate salt and pepper to bring out their flavor.
Frequently Asked Questions
What kind of potatoes are best for hash?
Starchy potatoes like Russet or Yukon Gold work well for hash as they get crispy on the outside and fluffy on the inside.
Can I make this ahead of time?
You can dice the potatoes and chop the onion ahead of time. Cook the hash (without eggs) up to 1 day in advance and reheat, then fry the eggs fresh before serving.
How do I get a perfectly runny yolk?
Cook the egg over medium heat, covering the pan for the last minute or so to help the top of the white set without overcooking the yolk.
MORE TO KNOW
The key to a great hash is achieving a good crust on the potatoes. Don't stir them too frequently in the beginning; let them sit undisturbed for a few minutes to develop that golden-brown exterior. Using a cast-iron skillet can also enhance the crispiness. The addition of dill is characteristic of Latvian cuisine, providing a fresh, aromatic counterpoint to the rich bacon and potatoes.
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