This Farmhouse Breakfast Hash evolved from my childhood memories of summer mornings on my grandparents’ farm. My grandmother would forage through yesterday’s leftovers and transform them into a breakfast masterpiece that had us racing to the table. When I began running farm-to-table brunch service at a vineyard, I formalized her approach into this recipe – which promptly became our most ordered dish, especially during harvest season.
Classic Farmhouse Breakfast Hash Medley
A rustic farmhouse-style breakfast hash featuring a medley of roasted vegetables, potatoes, meat, and eggs with a special touch of plum preserves.
Roast the Vegetables
Preheat oven to 250°F (120°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 2 to 2.5 hours until vegetables are soft and slightly caramelized, but not charred.
Prepare the Potatoes
Bring a large pot of water to a boil with a couple pinches 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, ground mustard, and dried parsley.
Crisp the Potatoes
In a large skillet, heat olive oil and butter over medium-high heat. When butter is melted, 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 5-7 minutes until potatoes are crispy and golden on multiple sides.
Combine Components
Reduce heat to medium-low. Add the roasted tomatoes, roasted onions, and chopped bacon to the skillet with the potatoes. Gently fold together, being careful not to break up the vegetables too much. Cook for 2-3 minutes until everything is heated through.
Cook the Eggs
While the hash is warming, cook eggs to your preference in a separate skillet. Sunny-side up or over-easy eggs work particularly well with this dish, but scrambled or poached would also be delicious.
Assemble the Plates
Divide the potato hash mixture among four plates or shallow bowls. Sprinkle each portion with the Monterey Jack and cheddar cheeses while still hot so they begin to melt. Top each serving with two cooked eggs and sliced avocado.
Add the Final Touch
Serve each portion with a small dollop (about 1 tablespoon) of plum preserves on the side. The sweet-tart flavor provides a perfect contrast to the savory hash. Garnish with fresh herbs if desired and serve immediately.
Fresh Start with First Watch: Farmhouse Hash Part 1
Learn how to make a delicious farmhouse breakfast hash with roasted vegetables, potatoes, and eggs that will transport you to country living.
The genius of this recipe is its flexible, waste-reducing approach – it transforms whatever vegetables you have into a cohesive, satisfying breakfast. The technique of par-cooking the vegetables individually honors their unique cooking times, ensuring nothing is overcooked or undercooked in the final dish. And unlike many hash recipes that become soggy, the key step of patting everything dry before the final sear ensures perfect crispiness.
Each forkful delivers a harmonious blend of sweet roasted vegetables, savory meat, and earthy potatoes, all brought together by the richness of perfectly cooked eggs. The plum preserves – my grandmother’s secret weapon – adds an unexpected sweet-tart element that elevates the entire dish from good to unforgettable.
This recipe has been my most-requested at cooking workshops, especially those focused on reducing food waste. Once you master the basic technique, you’ll find yourself automatically surveying your refrigerator differently, spotting hash possibilities where others might see leftovers. It’s the perfect solution for weekend breakfasts when you want something special without a lengthy shopping list of new ingredients.
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