Happy Friday, my dear people.
What're you doing when you wake up tomorrow?
Cooking your sig' o a delicious and unexpected feast with things you didn't even realize you had on hand?
Yup.

Whenever I have potatoes in the pantry, which is quite often in the fall and winter, my weekend morning go-to is hash. It's a fantastic way to clean out your fridge and fill your belly for a day of drinking proactive activities! This time I happened to have broccoli rabe and some endive in my crisper, along with (of course) some bacon kicking around.

This came together quick, was mostly hands-off, and filled us up for a day of drinking quality time!




Broccoli Rabe Skillet Hash
Serves 2-6

What it's Made of:

• 1 package bacon, sliced crosswise into ~1" pieces
• 4-6 decent-sized russet potatoes, chopped into 1/2" or so cubes
• 1 big onion, diced
• 3-6 carrots, peeled and chopped
• 1 bunch broccoli rabe, roughly chopped
• 1 bunch endive, roughly chopped
• 1 bunch scallions, sliced crosswise
• 3 eggs (or one per person)

How it's Made:

• Pre-heat oven to 325°
• In a decent sized, oven-proof skillet, cook bacon over medium heat until almost as done as you like (it can be a bit soft/non-crispy, still, don't be scared--but it should be close to done)
• Remove from skillet and drain on paper towels
• Add cubed potatoes, onion, and carrot to the skillet. Season with salt and pepper and stir for 5 or so minutes, until onions are just about translucent.
• Add broccoli rabe to the skillet and continue to cook, about ten minutes more. Check potatoes for done-ness, they should be just about fork tender.
• Finally, toss in scallions and add bacon back to the skillet; stir.
• Using the back of a spoon, make little "wells" in the hash. Crack eggs separately into a ramekin and drop into each well
• Transfer skillet to the oven and bake until eggs are done, about ~7 more minutes

Do you make weekend breakfast? What's your go-to when you're not rushing out the door?