Take a look at your counter right now. Is it bare? Or is there an otherworldly breakfast lurking in your fruit bowl? Got a potato? Got an onion? And an apple? Great, let’s go.
Let starches speak for themselves—the lowly potato and the lowly apple roast in a tiny bit of salt and cheese for a hash worthy of a hidden mountain cafe serving loggers and savvy tourists. One knife and a cast iron skillet is all you’ll need, plus patience as the potatoes and apples blacken in the olive oil-coated pan. This is a slightly sweet take on decadent breakfast potatoes with sliced apple and cheddar cheese cooked right into the potatoes. Top with a fried egg and a side of turkey sausage if you dare.
Cheddar Apple Potato Hash
1 large Russet potato
1 apple (I like Fuji)
1/4 cup chopped onion (any kind will do)
3 tbs cheddar cheese, shredded
1/4 cup olive oil
1 tablespoon butter
1/4 teaspoon flaky sea salt
1/4 teaspoon finely ground pepper
1. Pre-cook the potato in either the microwave, toaster oven, or standard oven. Six minutes in the microwave or 30 minutes, wrapped in foil in a toaster or standard oven. You want it to soften, but not completely mushy.
2. Slice the cooked potato into 1/2 inch cubes. Cut the apple into very fine (1/8 inch thick) wedges about 1/2 inch wide. Your little apple chips should resemble Scrabble tiles.
3. Heat 1/2 the oil in a cast iron skillet over medium-high heat. Add the potatoes and cook for 5 minutes, stirring occasionally with a wooden spoon. Add the onions and apples with a little more olive oil and continue to cook. After about 5 minutes, add the cheddar, salt, pepper and butter. The potatoes and apples should start to blacken, cook for another 3 minutes until the cheese is melted.
4. Fry the eggs in a non-stick skillet with a bit of butter and serve over the hash.