Like most people these days, I am a big fan of a Sunday brunch. Well, no, let me rephrase that- I am a big fan of the IDEA of a Sunday brunch. I mean, it’s an excuse to have a big, shameless feast of a variety of breakfast foods and drink booze in the middle of the day with complete societal approval. In theory, this is just about the perfect activity. In practice, I’m afraid this fairytale ain’t all it’s cracked up to be. Why, you ask?
Reason #1: Big crowds and long lines. Everyone else had your same brilliant idea to come to brunch today. And honestly, who wants to interact with strangers on a Sunday? Nobody.
Reason #2: Prices. $8 for a weak Bloody Mary? No thank you. (The notable exception to this is bottomless mimosas. This is probably the greatest development to come from the brunch fad, but with cheap booze comes flocks of people which brings us back to point number one; not to mention the wicked champagne headache that will await you.)
These reasons, among others, are why 95% of brunch plans made on a Saturday night are backed out of on Sunday morning (fact). It is my own personal reluctance to leave the house on a Sunday that led me to devise this latest recipe. I love this because not only is it simple and easy to whip up on a Sunday morning (afternoon if we are being honest), but between the bacon, the eggs, the potatoes, and the Royito’s, it covers all of my favorite food groups in one dish. Plus, the fresh lemony avocados on top are the real kicker. So this weekend, instead of pretending like you want to stand around waiting for an hour at the hippest new brunch spot, try out this recipe and invite your friends over for a hassle-free homemade brunch! And make them supply the bottomless mimosas.
4-6 people, depending on level of hunger
4 medium to large Yukon gold potatoes, shredded in a box grater and squeezed of excess water in a paper towel or kitchen towel
1 green bell pepper, diced
1 yellow onion, diced
5 slices of bacon, chopped
2 cups (1 16 oz jar) Royito’s Hot Sauce
6 large eggs
Salt and pepper, to taste
1. Put shredded potatoes in a large mixing bowl and squeeze the juice of half a lemon over it. (This is to keep the them from oxidizing and turning brown.)
2. Cook bacon on low to medium heat in a large skillet until it is crisp and you have rendered the fat from it. Once done, remove it with a slotted spoon but KEEP THE FAT IN THE PAN! This is the good stuff.
3. Put the potato, onion, and bell pepper mixture in the skillet and cook it in the bacon fat, seasoning with salt and pepper. (Don’t go too crazy with the salt though- you will get salt from the bacon and Royito’s as well!).
4. Cook this on medium-high heat for about 15-18 mintues. Let it cook without stirring for a couple minutes at a time so the potatoes can start to get golden brown and crispy.
5. Pour in Royito’s. Stir and let this cook for another 5 minutes until the potatoes absorb the hot sauce and continue to crisp up.
6. Crumble bacon and crack eggs directly on top of the hash.
7. Reduce heat to low and cover the skillet, cook for another 2-3 minutes until the egg whites are no longer translucent. You don’t want to overcook the eggs, the runny yolk mixing in with the hash is the best part of this recipe!
8. Cut avocado into slices and squeeze the other half of the lemon you used earlier over them, then sprinkle with a little bit of salt. Serve on top of or alongside the hash. This step is optional but HIGHLY recommended- the butteriness of the avocados and acidity from the lemon really cut through some of the heat of the Royito’s and compliment it perfectly.
You are done! Serve this with some buttered toast for a completely perfect weekend breakfast.