My favorite weekends are the ones with no plans. The Saturday mornings where you linger in bed until the desire for coffee outweighs the desire to stay curled up under the weight of the blankets. Now that the kids are a bit older we have that sort of luxury; to linger in bed, slowly sip a full cup of coffee while maybe even reading an entire article in The New Yorker. These are the things my dreams are made of.
When the first cup of coffee has reached the critical last few sips and the kids are bemoaning over their hunger that’s when I’ll start to think about what’s for breakfast. And since we’re talking about the weekend of my dreams let’s talk about the breakfast of my dreams – because while I believe that vinegar runs through my veins, Gabe, on the other hand, leaves the room when he sees me reaching for the bottle. My hope of ever starting my own pickle business are quickly put to rest when my husband gets one sniff. It’s not that he doesn’t like vinegar, I mean he married me, at this point he’s well acquainted with the fact that my vinaigrettes make the toughest person pucker. He just doesn’t like it as much as I do.
This potato hash dish of sorts turns one of my favorite flavors into a perfectly acceptable way to start the day. By boiling the potatoes in a diluted pickling solution, the vinegar flavor runs deep. The bright zip is reinforced in the end with a fresh splash of vinegar. These potatoes are adapted from a Bon Appétit recipe and on their own they’d be lovely alongside a roast chicken or a grilled steak but here I crisp up some bacon in their presence, tuck in a few eggs, scatter some scallions and call it breakfast. The next weekend you find yourself in with no plans I think you too should call it your breakfast.
Salt and Vinegar Potato Hash
2 pounds fingerling or baby Yukon Gold potatoes
1 cup plus 2 tablespoons apple cider vinegar
1 tablespoon salt, plus more for finishing
4 strips bacon cut into 1/4-inch strips
3 scallions, thinly slices
Freshly ground black pepper
Place the potatoes in a medium sauce pan. Add the vinegar, salt, and water to cover the potatoes by 1-inch. Bring the pot to a boil then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Drain the water then let the potatoes cool.
When the potatoes are cool enough to handle slice them in half.
Preheat your oven to 350°F
In a large skillet (preferably cast iron) set over medium high heat add the bacon and cook until crisp. Add a splash of oil if there’s less than about 2 tablespoons bacon fat in the skillet then carefully add the potatoes and cook until crisp and golden. Turn off the heat, stir in the remaining 2 tablespoons vinegar, then nudge the potatoes to create four little nests for the eggs to rest. Crack the eggs into the pockets, sprinkle a pinch of salt over each one then slide the pan into the oven and cook until the egg white is just set. This will take about 5 to 7 minutes. Watch closely to avoid a firm yolk because what’s breakfast without a golden yellow runny yolk?
Finish with a pinch of flake salt, thinly sliced scallions, and black pepper. If you’re like me you’ll also serve this with hot sauce, particularly one with a good bit of vinegar in it.
Sounds yummy! I make a warm potato salad with peanuts and vinegar that’s so good.
Do you have a vinaigrier? It’s a big earthen crock with a spigot and you pour in any leftover wine. You need a starter (a mère or mother), but you get great vinegar. After all, vinegar comes from vinaigre–vin (wine) + aigre (sour).
Whoa whoa whoa. I need this. Also, your potato salad. Yes.
not sure everyone else in my family would be into these (my brother used to shove me outside when i ate pickled daikon), but then more for me! in other pickly news, have you had the dill pickle popcorn from trader joe’s? it’s kind of weird, but mostly great.
You know, I saw them there and kicking myself for not grabbing a bag. I love pickle chips so I’m pretty sure I’d love the popcorn.
That pickle popcorn is SO good, though I’m sort of partial to their dill popcorn. 🙂
I love you.
Oh my this sounds delicious. Definitely what weekends are made for. We have a little one and I am dreaming of those long mornings in bed again.
I want to make this for my next lazy breakfast. I love vinegar but have yet to incorporate it into my mornings. I now see the error of my ways.
Seeing how much I love salt and vinegar fries, I know I would love this! Great recipe!
The next time I make German Potato Salad, I am going to add vinegar to the water when I cook the potatoes. That’s why I love reading your blog. I learn new and different ways of cooking great food.
Wow, that looks super delicious. I am definitely going to try this recipe.
I really like your Blog, beautiful pictures and so nice recipes.
Maybe you visit my blog soon 🙂
Have a nice Sunday. Greetings from Germany
I just looked. It’s beautiful.
That potato egg hash will be happening in the morning. I actually have tiny potatoes!
Hi Ashley! I just wanted to post that I’m making this right now for breakfast. I love your book btw. It’s my new favorite cookbook. My husband is obsessed too!
thanks for the cool recipe