Breakfast in Bangkok is endlessly fascinating. There isn’t as much distinction between meals here as in other parts of the world, so this is the place to be if you want to let your growling stomach be your guide. Every morning I pass grilled meats, sliced fruit, stir-fried vegetables, sandwiches, salads sold in plastic bags, and loads of noodles and rice porridge.
Everything can be put in a plastic bag for easy transport to work on the back of a motorbike.
I’ve got a pretty standard breakfast routine, but this endless variety of breakfast foods is nevertheless appealing. I get hungry again just walking down our street first thing in the morning – the fragrance of all that cooking Thai food casts a serious spell.
Maybe it’s all that variety every time of day (and trick it plays on my brain to smell soy sauce in a wok first thing in the morning), but my quickest dinner solution lately tends to fall more readily into the breakfast category. A hash is one of the best breakfast/lunch/dinner/ways-to-use-whatever-is-in-the-fridge meals I can think of. Just a bunch of tasty ingredients cooked in a pan until they are tender on the inside and golden brown on the outside. Topped with an egg, it is one of those weeknight dinners that makes me feel like I accomplished something great without much effort at all.
A hash like this one can be loaded full of vegetables and makes for a hearty, healthy one-pan dinner. There’s a little chopping required up-front, but bringing it all together in a hot skillet really couldn’t be easier. Over the past few weeks, I’ve made a number of dinner hashes with mixed greens, carrots, onions, and squash from our CSA delivery, but when I saw the granny smith apple on our counter (Frank’s been buying these by the bushel), I wanted it in the hash.
The way to round out a November hash that includes a tart apple seemed clear. I splurged on an orange sweet potato (ours are usually the Japanese white type…tasty, but different), and put a few strips of crisp bacon into the mix for good measure.
Not all breakfast or dinner hashes need a recipe, but this one’s certainly worthy of one.
- 8 strips bacon
- 1 onion, chopped
- 2 sweet potatoes (13oz/360g total), diced
- 2 russet potatoes (13oz/360g total), diced
- 1 granny smith apple (5.5oz/150g), diced
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 eggs, fried or poached, for serving
- Heat a large skillet (that has a tight-fitting lid) over medium heat. Add the bacon and cook on both sides until crisp. Transfer bacon to a cutting board to cool. In bacon grease in the still-hot pan, saute the onion until it begins to soften, about 3 minutes. Add the sweet potatoes and russet potatoes and stir to combine. Reduce the heat to low-medium and put the lid on the skillet. Allow the hash to cook, covered, until the potatoes become tender, about 10 minutes (if the potatoes are cut into larger pieces, they will need to cook for slightly longer).
- Remove the lid from the skillet and turn the heat up to medium-high. Add the apples and cook the hash, stirring frequently, until the ingredients begin to brown, about 7-8 minutes. Season with salt and pepper.
- Transfer the hash to four plates or bowls for serving. Chop the cooked bacon and sprinkle it evenly over the hash. Top each portion with an egg.