A little about this dish
This brunch recipe is a unique twist on a classic American breakfast hash, using the mild, crunchy Daikon radish as a key ingredient. Mixed with the savory bacon and aromatic rosemary and topped with a sunny-side-up egg, this hearty, delectible dish hits all the food groups and the flavors that will warm you up on a chilly day.
Ingredients (for 2)
- Medium-sized daikon — 1 — peeled and cubed into 1/2 inch pieces
- Medium potatoes — 2 — peeled and cubed into 1/2 inch pieces
- Bacon slices — 4 — cut into 1 inch pieces
- Large eggs — 2 — none
- Garlic cloves — 2 — minced
- Sprig of rosemary — 1 — leaves chopped
- Parsley — for garnish — none
- Olive oil — 1 tablespoon — none
- Salt and ground black pepper — to taste — none
Preparation
-
Step 1 — 🥓🔥🍳In a large skillet, cook 4 slices of bacon cut into 1 inch pieces over medium heat until it's crispy. Remove it from the pan and set it aside, leave the bacon fat in the skillet.
-
Step 2 — 🥔🥕🍳Add 1 medium-sized daikon, peeled and cubed into 1/2 inch pieces, and 2 medium peels and cubed potatoes to the skillet. Cook for about 15 minutes, or until they become golden-brown and crispy. Stir occasionally.
-
Step 3 — 🌿🧄🔥Add 1 sprig of chopped rosemary leaves and 2 cloves of minced garlic into the skillet. Season with salt and ground black pepper. Stir well and cook for another minute or until the garlic becomes aromatic.
-
Step 4 — 🥓🍲🔄Return the cooked bacon to the skillet and mix it well with other ingredients.
-
Step 5 — 🍳🔥🍶In a separate pan, heat 1 tablespoon of olive oil over low-medium heat. Crack 2 large eggs into the pan and cover with a lid. Cook until the whites are set but the yolks are still runny.
-
Step 6 — 🍽️🥚🍃Divide the hash between two plates, place a sunny-side egg on top of each. Garnish with parsley and serve immediately.
A final fox tip
You can add any vegetables to the hash or replace bacon with sausage to make your version of this recipe. It's a flexible and fun dish to experiment with!