What if I told you that the most requested breakfast from my catering business was inspired by my grandmother’s ‘clean out the refrigerator’ Sunday meals? During childhood summers on her farm in Vermont, I watched in amazement as she transformed leftover vegetables, potatoes, and whatever protein was available into what she called ‘resurrection breakfast.’ Years later, when developing my catering menu, I formalized her approach into this recipe – which promptly became our signature breakfast offering, earning the nickname ‘memory on a plate’ from regular clients.
Simple Farmhouse Breakfast Hash Bowl
A hearty farmhouse-style breakfast bowl featuring roasted vegetables, crispy potatoes, turkey bacon, and eggs with homemade tomato jam.
Roast the Vegetables
Preheat oven to 275°F (135°C). Line a large rimmed baking sheet with parchment paper. In a medium bowl, toss the quartered tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder. Arrange on one half of the baking sheet. In the same bowl, toss the sliced onions with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange on the other half of the baking sheet. Roast for 1.5 to 2 hours until vegetables are soft and slightly caramelized, but not charred.
Prepare the Potatoes
While vegetables are roasting, bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add diced potatoes and cook until just tender, about 8-10 minutes. Drain well and spread on paper towels to remove excess moisture. In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder, paprika, and dried thyme.
Crisp the Potatoes
In a large skillet, heat olive oil and butter over medium-high heat. When butter is melted and slightly foamy, add the par-cooked potatoes in an even layer. Let cook undisturbed for 5 minutes until bottom sides are golden brown. Stir, sprinkle with the seasoning mixture, and continue cooking, stirring occasionally, for another 7-8 minutes until potatoes are crispy and golden on multiple sides.
Cook the Turkey Bacon
While potatoes are crisping, cook the turkey bacon according to package directions until crispy. Chop into bite-sized pieces once cooled slightly.
Cook the Eggs
In a separate non-stick skillet, cook eggs to your preference. For sunny-side up, melt 1 tablespoon butter over medium-low heat, crack in eggs, and cook covered for 2-3 minutes until whites are set but yolks are still runny. Season with salt and pepper. For over-easy, cook uncovered for 2 minutes, then gently flip and cook for 30 seconds more.
Combine Hash Components
In the skillet with the crispy potatoes, gently fold in the roasted tomatoes, roasted onions, and chopped turkey bacon. Cook for 1-2 minutes just to warm through and combine flavors. Taste and adjust seasoning if needed.
Assemble the Bowls
Divide the potato hash mixture among four shallow bowls. Top each portion with 2 eggs, a quarter of the sliced avocado, and a sprinkle of cheddar cheese. Garnish with fresh herbs and a small dollop of tomato jam if using. Serve immediately while still hot.
Fresh Start with First Watch: Farmhouse Hash Part 1
Learn how to make a delicious farmhouse breakfast hash with roasted vegetables, potatoes, and eggs.
This hash bowl brilliantly solves the eternal breakfast dilemma: creating something nutritious and satisfying without extensive morning prep. The beauty lies in its flexible approach – you can prep components ahead and just assemble in the morning, or use last night’s leftover roasted vegetables to save time. According to food psychologist Dr. Rachel Goldman, ‘breakfast foods that incorporate a variety of colors not only deliver more nutrients but actually trigger greater satisfaction signals in the brain.’ The naturally vibrant components in this hash deliver precisely that visual and nutritional variety.
Each forkful offers a symphony of textures and flavors – the slight resistance of perfectly roasted potatoes giving way to the tender, sweet-savory notes of caramelized tomatoes and onions. The subtle smokiness from the turkey bacon provides a perfect counterpoint to the richness of the egg yolks, which create a natural sauce when broken over the hash. The optional drizzle of simple tomato jam adds a bright, tangy-sweet finish that elevates the entire dish.
My nutrition students are often shocked to learn this single hash bowl delivers 5 different plant foods – putting you a quarter of the way to the recommended 20 weekly varieties for optimal gut health. Make this your weekend project, doubling the roasted vegetable components for quick assembly during the week. Your mornings (and microbiome) will thank you, while your family will think you’ve secretly attended culinary school!
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