I love a weekend brunch. It was "a thing" when I lived in New York. Everyone brunches, like....everyone. Every weekend. It's a requirement of living in New York. Restaurants offered brunch until mid-afternoon, and they often came with bottomless drinks. And I'm not talking about soda, here. It was truly a delight, just don't try to go to shopping on 5th Avenue after endless margarita brunch. You'll want to sleep on the floor of the department stores because it's just so much walking.
There are some delicious brunch spots in Denver, but it's not as much part of the culture here. My favorite place always has a long wait, so I usually just make a tasty brunch at home on the weekends. I love sleeping in on the weekend, then waking up and making a big, delicious, special breakfast. Often it's pancakes with bacon and eggs, but sometimes I don't want something so...carby. Pancakes don't always make me feel my best.
This tasty one-pan brunch is packed with veggies, bacon, some yolky eggs, and of course, plenty of avocado. With plenty of fat and protein, it's super satisfying without the post-pancake carb crash.
To season the hash browns, I use one of my favorite recipes- my Burger Spice! I already knew it was delicious on potatoes, so this seemed like the perfect fit. Not to brag buuuuuut, I was right. The smoky paprika is perfect with all that bacon. I hate when you have one ingredient that you got for a certain recipe and you never use it again, so I'm happy to give you just one more way to use that yummy Burger Spice!
Give this a try this weekend, your whole family will love you for it.
Bacon Avocado Breakfast Hash
12 oz. bacon, chopped into 1" pieces
1 1/2 lbs. russet potatoes, peeled and cubed
2T Burger Spice
1 red bell pepper, diced
1/2 medium onion, minced
salt and pepper
1 avocado, thinly sliced
2 green onions, chopped
- Preheat the oven to 375.
- In a large, oven-safe skillet, cook the bacon over medium to medium-high heat.
- Once the bacon begins to crisp and a lot of the fat has rendered, remove the bacon to a paper towel lined plate. Try to leave as much fat as possible in the pan.
- Toss the potatoes with the Burger Spice, then add them to the fat in the pan. Spread them into a single layer, and then let them cook without disturbing them for at least 5 minutes.
- Stir the potatoes, and allow them to cook undisturbed again for 3-5 more minutes.
- Once the potatoes have softened, add the pepper and onion to the pan.
- When the onion is translucent, add the cooked bacon back to the pan.
- Create 4 wells in the vegetables and crack an egg into each of the wells. Top each egg with a pinch each of salt and pepper.
- Put the pan into the oven for about 5 minutes, or until the whites are cooked, but the yolk is still a bit jiggly (cook it longer if you're a crazy person who doesn't like soft yolks).
- Top the pan with your sliced avocado and green onions, then serve.
Are you a brunch hero? Post a picture on Instagram for me to see, and tag me at #ideatthatfoodtoo. Or, click on the picture below to Pin these for another time!