Potato Hash Stuffed with Cheese, Bacon, Tomatoes and Parsley

Normally breakfast on the weekends consists of a couple over easy eggs, bacon and toast but when you are feeling like a an little treat to accompany your eggs this stuffed potato hash definitely hits the spot. Nothing goes better with potatoes than cheese, but the problem is that cheese does not like frying pans! Thus by stuffing the hash with cheese, bacon, parsley, and tomatoes you get an even nicer treat without burning the cheese!

The Recipe: Potato Hash Stuffed with Bacon, Cheese, Herbs and Tomatoes

This recipe will make 2-4 servings depending on how hungry your family is (I wanted to keep it all for myself:))
4 medium potatoes peeled
1 diced shallot
1 clove of garlic minced
1 tomato diced
4 pieces of cooked bacon chopped into pieces about 1/2 long
1/3 cup of shredded old cheddar
1/4 cup freshly chopped parsley
2 tsp sea salt
1 tsp fresh ground pepper
1 tbsp plus 2 tbsp butter
2 tbsp olive oil

Start by boiling your potatoes until they are fork tender, but not falling apart when you stick your fork in (about 20 minutes depending on the size and type of potato). While they are boiling, saute your shallots and garlic for about 5 minutes with one tbsp of butter and set aside. Combine bacon, cheese, parsley and tomatoes evenly in a bowl. Once the potatoes are ready rinse them under cold water and using a cheese grater, grate the potatoes. Careful you do not burn your fingers in the process, you may need to run them under cold water a couple of times before you able to finish grating. If you do not mind the extra dishes, most food processors come with an attachment for grating.

Combine the sea salt, pepper, shallots, garlic and potatoes in a bowl and lightly stir them together. Heat a 6 inch skillet to med-high heat and add 1 tbsp of butter and 1 tbsp of olive oil. Add 1/2 of the potato mixture so that the bottom of the pan is evenly covered. Add the entire mixture of the bacon, cheese and tomatoes on top of this layer, then add the remaining potato mixture on top ensuring that the stuffing is evenly covered. Cook for about 3-5 minutes, giving the bottom a chance to get golden brown without burning, give the pan a giggle every once in a while to try and ensure nothing sticks. Now for the tricky part, you need to flip the entire contents of the skillet without breaking it up. For this you will need a flat surface bigger than the skillet. Place your flat surface (I used an upside down 8-inch pie pan) on top of the skillet and flip the hash onto the flat surface (you may need to tap the bottom of the pan to loosen any bits that have stuck. Return the empty skillet to the oven top and add the remaining butter and oil. Carefully slide the hash off your flat surface and back into the skillet and continue cooking for another 3-5 minutes until the bottom is a beautiful golden brown. Carefully remove the stuffed potato hash from the skillet and enjoy!