It is not only filling, but free of many common allergens, full of cheap potatoes and nourishing eggs, and flexible enough to use whatever we might have on hand. It reminds me of the breakfast my Uncle, a farmer, used to make us at family gatherings and seems fitting as we start this new lifestyle.
Farmer’s Breakfast Hash
- 2 tablespoons lard, tallow, or coconut oil
- 3 medium – large potatoes cut into ¼ inch dice
- ½ large onion, diced
- 5 strips of bacon, diced or ¼ – ½ lb of breakfast sausage
- 10-12 good eggs
- Garlic powder to taste
- Sea salt to taste
- Black pepper to taste
- Optional add-ins or subs: Cheese, Bell or hot peppers, Greens, Swap turnips for some of the potatoes, Tomatoes
- Heat a cast-iron skillet over medium heat until good and hot. Add the lard and allow to melt. Add the potatoes, stir to coat in lard, and allow to cook 10-15 minutes, stirring occasionally and seasoning with sea salt.
- Add chopped onion, diced bacon, garlic powder and black pepper, and sauté another 5-10 minutes or until potatoes are tender and browned. Taste for seasoning and adjust as needed.
- Meanwhile, beat eggs. Once bacon is cooked and potatoes are tender pour eggs in, distributing evenly throughout the pan. Stir occasionally, as in scrambled eggs. Season if needed and serve once eggs are done to your liking. Now is a good time to add cheese if you desired.
- Serve alongside hot coffee or tea in front of a wood stove and happily spend the morning without cries of hunger.