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Hobo Hash

This is my take on a specialty of a local breakfast restaurant. You can cook eggs any way you like and pop them on top or you can mix them into the hash once it's browned to your taste and before you add the cheese. I always eat this with a liberal amount of Frank's Hot Sauce or green Tabasco. Enjoy!

Ingredients

 2 or 3 baking potatoes, cooked and cut in chunks
 1/2 pound thick-sliced bacon, cut into 1-inch pieces
 1 bunch fresh broccoli, cut into florets
 1/2 onion, finely chopped
 3 Tablespoons extra virgin olive oil
 liberal dash paprika
 Lawry's™ seasoning salt and pepper
 Shredded extra sharp cheddar
 Eggs, if desired

Directions

In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Drain out all but 1 Tablespoon bacon fat and reserve. Add the onion to the skillet and cook, stirring until softened, about 3 minutes. Add broccoli and 2 Tablespoons water, cover and cook stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.

Return the reserved bacon fat and extra virgin olive oil to the skillet and heat over medium heat. Add the potatoes, season with paprika, salt and pepper and cook, turning occasionally, until crisp and golden-brown, about 8 minutes. Stir in the broccoli mixture and cook until heated through. Top with cheese, cover and heat until cheese is melted.

You can substitute 1 1/4 pounds savoy cabbage, thinly sliced for the broccoli or just about anything else that strikes your fancy! This is equally good made using a 1/2 roll of breakfast sausage instead of bacon.


Serves: 4 to 8
Potatoes Bacon Broccoli Onions Olive_Oil Cheese Eggs Stovetop

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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