I have to admit, this hash lived up to the hype. It was salty, crispy and delicious. We piled the mixture on to warm, floury, buttered bread and ate it all up. Tip — use a nonstick pan. We didn’t, hence the gravy which was my last ditch attempt to save the flavor (it worked!). So yummy. It would be just as delectable for breakfast as it was for dinner. (Click here for the Smitten Kitchen recipe!)
