I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything. There aren’t really any rules about what you can put in a hash. Just as long as it’s all good. I grab whatever suits my fancy at the moment. Sometimes I want it spicy so I might grab peppers or hot cheese or even hot sauce. And sometime I don’t.
I recall breakfasts like this hobo hash from when I was a kid, at a diner in the town where my grandfather lived. The cook there would throw everything onto a flat top and in just seconds you had a hot breakfast on your plate. It was cheap and it was good, but I think I probably skipped the mushrooms as a kid.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my Kentucky farmhouse scramble.
- Melt butter in a large skillet over medium-high heat.
- Crack the eggs into a large bowl and scramble with a fork. Pour into the skillet, season with salt, and cook until done, scrambling them as they cook. Remove.
- Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
- Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
- Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
- Flip the potatoes and cook a few more minutes until just starting to brown.
- Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
- Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.
Nutritional values are approximate.