Dagwood Hash Bowl

Chef Tom Dynan from Unleavened Fresh Kitchen stops by Good Day to make the Dagwood Hash Bowl with pepper bacon, egg, potato, arugula and shaved cheddar.
 

Dagwood Hash Bowl

12 each Whole eggs, cracked and whisked
½ lbs Pepper Bacon, sliced and sautéed to crisp
4 T Cheddar Cheese, shredded
4 each Red Skin Potato, quartered and boiled
4 C Breakfast Hash (see recipe below)
4 C Arugula
Kosher Salt to taste
Black Pepper, fresh cracked to taste

Sauté bacon and potato. Add eggs and cook until firm. Add cheese. Season with salt and pepper.

Dish Breakfast Hash into 4 separate bowls. Divide egg scramble onto each mound of Breakfast Hash. Top with fresh arugula and serve.

Breakfast Hash

8 each Red Skin Potato, quartered and boiled
1 each Shallot, shaved
1 bunch Kale, chopped
Extra Virgin Olive Oil to taste
Black Pepper, fresh cracked to taste

Sauté shallots and kale with extra virgin olive oil. Combine potatoes and cook until golden, brown and delicious. Season with salt and pepper.

LINK: www.unleavened.com