Bacon and Scallion Potato Hash

This summer, mornings have felt mostly spiritless, but every once in a while, I wake up with a spark of inspiration. And when that happens, I make breakfast. A real breakfast, which in today’s case was: bacon and scallion potato hash, smoked salmon with dijon-mayonnaise dressing, and a soft-boiled egg.

What’d you say? There’s no egg in the photo up there? Yeah, I forgot the egg. Sorry, I’m still a newbie.

Anyways, the beauty of potato hash is the simplicity. Throw together what you like and you’ll have a hash that you like. In this case, I sautéed some sweet white onions, tossed in a little bacon, cubed boiled potatoes, and rosemary and finished it off with the refreshing crunch of sliced scallions. And I gotta say, it was delicious. Along with some toasted sourdough bread and a soft-boiled egg, the meal was a success in my book.

I recommend playing around with flavors. Maybe use sweet potatoes, sage and pancetta or do a classic ham, green and red pepper combo with a fried egg on top. Have fun with it!

Bacon and Scallion Potato Hash

If some of the seasonings and herbs for this dish (the cumin and rosemary) don’t seem to make sense together it’s probably because they don’t. I tend to use a lot of random things to see how they turn out and this dish was pretty yummy so I won’t fib and am giving you the exact ingredients I used.

Servings: A generous one-person meal, at least for this small Asian girl


2-3 slices of bacon, diced. I also like to cut off some of the fat and reserve it for cooking rather than eating.
1 medium boiled potato, cubed
1/2 small onion, diced
1 scallion, sliced
2 sprigs of rosemary, the leaves taken off and finely chopped
A few dashes of cumin
Salt and pepper


1. Heat a pot of well-salted water and bring it to a boil. Then boil your potato until fully cooked a.k.a. fork tender.
2. Let the potato cool until you can handle it and then cube into 1/2 – 1 inch cubes.
3. Sautée the bacon until it develops color and is a bit crispy. Throw in the separated pieces of fat as well – that stuff is flavor! Remove the bacon, making sure to keep the rendered fat in the pan, into a separate bowl. And throw out that extra fat.
4. Toss in the diced onion and rosemary with the bacon juices until the onions are translucent.
5. Now put in the cubed potatoes, your cumin, salt and pepper into the pan. Sautée together while pressing down the potatoes to slightly flatten them into disks and create a crust. Taste everything and adjust the seasoning to your liking.
5. When the potatoes are crispy and brown, and the onions have more color, throw in the bacon and bring it up to temp. Then, toss in your scallions and mix everything together.
6. Plate and enjoy!

Dijon-Mayonnaise Dressing for the Smoked Salmon


Lemon juice
Dijon mustard
Olive oil
Salt and pepper


Do a 1 to 1 to 1/2 ratio of dijon mustard to mayo to lemon juice, respectively. Pour in a bit of olive oil to loosen up the dressing but be cautious with it. Do a little at a time until it tastes right and is quite loose. Season with salt and pepper if necessary.

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