Sophie’s Breakfast Hash Recipe

With fresh eggs, we are always looking for good breakfast recipes. This year our son introduced us to Sophie’s Breakfast Hash.

This is a recipe from his girlfriend that was handed down by her father. They made this often as a family and it’s become one of our favorite meals.

In May this year, we purchased 20 acres in Southeastern Oklahoma. We have no running water or electricity, and we cook over a campfire or camp stove. It’s our happy place!

This recipe is perfect for when we are out there.

So, What’s In It?

It’s simple with only six ingredients but loaded with flavor.

• Butter
• Potatoes or Shredded Hash Browns
• Bacon or Sausage
• Onion
• Eggs
• Cheese

When we first started making this recipe, we used golden potatoes, which is how Sophie and her Dad make it. The Bearded Rooster decided to try refrigerated hash browns to save some time. We generally have several projects going on at once so if we can save a few minutes here or there, it helps. Our weekends tend to fly by.

Let’s Get Started

We use a dutch oven or my Granny’s cast iron skillet, but depending on how many servings you want to make, any pan with high sides will work. This recipe makes six generous helpings.

Melt 1/2 stick of butter (4 tablespoons) in pan. Add diced potatoes or hash browns. Cook until tender (maybe 15 minutes for hashbrowns – a little longer for potatoes).

Add 1/2 chopped medium onion. Cook until onion is tender.

Add 1/2 package of bacon, chopped. Cook for about 10 minutes. Stirring frequently. My family doesn’t care for crispy bacon, so adding now, it doesn’t really brown. If you want crispy bacon, cook before hashbrowns.

Now it’s time for the eggs. Continue to stir, busting up the yolks and to keep the potatoes from sticking.

Once the eggs are cooked, add cheese on top until melted. You can use any cheese, but we use American Cheese slices for convenience. Our space is limited with no refrigerator and we usually cook burgers that night.

Once the cheese is melted, it’s ready to serve.

This breakfast hash recipe is delicious. We’ve tried it with sausage but prefer bacon. I think mushrooms, green peppers, and even jalapenos would make great additions. Really any veggies would work.

Using fresh eggs really add a ton of flavor. Since we don’t wash them, they don’t have to be refrigerated (another bonus).

For more egg recipes, check out my blog post on Recipes for an Abundance of Eggs.