GamedayGourmet 11.20.08

Big Game Breakfast Hash
by Vince Darcangelo

Forget about the grocery-store hash served up in a can, with corned beef minced into ALPO. This is a hearty hash worthy of a cast-iron skillet.
For those who partake in the Gourmet’s former weekend activities (i.e. heavy drinking), this is a great morning-after recipe to get you geared up for kickoff. But no hangover is required to enjoy this meal. We recommend enjoying it with a big mug of chai. Or coffee. Or herbal tea. Whatever your pleasure.

Ingredients:
1-2 russet potatoes
1 package pancetta (Italian bacon)
2-3 shallots
1 green bell pepper

Begin by dicing potato(es) into squares as if making home fries. Boil in a pot with heavily salted water for about 20 minutes. While potatoes are cooking, dice shallots, pepper and pancetta. Sauté shallots and pepper in a large skillet with a little bit of extra virgin olive oil and salt and pepper. After a few minutes, add pancetta.

Drain potatoes and return to empty pot to remove excess moisture, then add to skillet. Add more seasoning if desired, such as basil, oregano or, for a nice kick, a dash of Cajun seasoning. Stir often until pancetta crisps and potatoes develop a firm exterior.

Slide onto a plate and cover with three eggs done to your liking. We suggest something on the runnier side so that the yolk dispenses some gooey egg goodness onto the hash.

Halfback Option:
Bacon or sausage could be used in place of pancetta, as could tofu.

Tailback Option Pass:
For dairy fans, melt some shredded cheese on top of the hash just before serving.

End Around Option:
Want spicy? We got spicy. Replace that mild bell pepper with a spicy jalapeno or two.

Mexico City Miracle Option:
Feeling Mexican, like that time Arizona and San Francisco played in Mexico City? Serve alongside some black beans and dash a little hot sauce on your hash.

NFL Europa Option:
And since the pancetta already adds a taste of Italy, feel free to heat and pour some of last night’s marinara over top of the hash to give it full-blooded Italian flare. Or go American and just add ketchup.

But really, this hash is so flavorful that it requires no flavor accessories.

We don’t have any suggestions for leftovers, though, as there is no chance there will be any of this hearty hash left over after breakfast.