- 4 medium yellow potatoes, diced into small cubes (about ? inch)
- 1 medium red bell pepper, diced (optional)
- 6 large white mushrooms, halved or quartered (optional, for mushroom lovers like Lady Churl)
- 4 slices of smoked bacon, chopped into small pieces
- 4 large eggs, beaten
- 2 tablespoons bacon grease or cooking oil
- Salt and freshly cracked black pepper, to taste
- Optional: Sprinkle of paprika or chili flakes for extra flavor
For the Country Gravy:
- 8 ounces breakfast sausage
- 1 tablespoon butter
- 1/4 cup flour
- 2 cups heavy cream (or whole milk, if you prefer)
- ? teaspoon salt
- 1 teaspoon freshly cracked black pepper (or more, to taste)
To Serve:
- Freshly chopped parsley or green onions for garnish (optional)
- Sturdy bread or toast on the side
Step 1: Prepping the Hash
- Heat a large skillet or cast-iron pan over medium heat. Add 2 tablespoons of bacon grease (or your preferred cooking oil).
- Toss in the diced potatoes and let them cook for 10–12 minutes, stirring occasionally. You’re aiming for golden and crispy edges. Add a pinch of salt to help them along.
- When the potatoes are halfway cooked, add the diced red bell peppers and continue cooking until the potatoes are fully tender and the peppers are softened.
- In the meantime, cook the chopped bacon in a separate skillet until crispy. Remove the bacon and set it aside. Reserve a bit of the bacon grease for flavor or use it for the gravy.
Step 2: Finishing the Hash if using mushrooms
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- Add the halved mushrooms to the skillet with the hash. Cook for another 5 minutes or until the mushrooms have softened and absorbed the flavors.
- Lower the heat. Pour the beaten eggs over the hash mixture. Stir gently as the eggs cook and combine with the other ingredients, forming a cohesive hash with creamy scrambled eggs.
- Adjust seasoning with salt and pepper to taste.
Step 3: Making the Country Gravy
- In the same pan you cooked the bacon for the hash (or a clean skillet if necessary), melt 1 tablespoon of butter over medium heat.
- Add the crumbled sausage (for the gravy) and cook for about 3–4 minutes, ensuring it’s browned and evenly cooked. Break up as you cook as needed.
- Sprinkle the flour over the sausage and stir to coat it evenly. Let it cook for 1–2 minutes to remove any raw flour flavor.
- Slowly pour in the heavy cream (or milk), stirring constantly to avoid lumps. The mixture will thicken quickly.
- Season with the salt and plenty of cracked black pepper, tasting and adjusting if necessary. For extra warmth, add a pinch of nutmeg if desired.
- Reduce heat to low and let the gravy bubble gently until it reaches your preferred consistency. If it thickens too much, add a splash of cream or milk.
Step 4: Serving
- Divide the Farmer’s Hash onto four plates.
- Serve the country gravy in a separate bowl or gravy boat, allowing everyone to pour as much (or as little) as they like over their hash.
- Garnish with parsley or green onions for a pop of color, if desired.
- Serve with toasted bread for soaking up the gravy, as suggested by Varix.
Note
- Make it Orc-Worthy: If feeding orcs like Grondak, substitute a fiery chili sausage or add extra chili flakes to the hash.
- "Urzan like big heat hash!"