I decided that my Cincinnati favorite would be Goetta! If you’re not from Cincinnati – it’s a German mashup of oats and sausage. It’s similar to scrapple but if you don’t have either in your area – you can substitute with pork sausage.
My favorite way to have goetta is thin and fairly crispy with breakfast – so I decided to take my normal breakfast hash and doctor it up with goetta and Jarlsberg!
The key to great hash is starting with good potatoes. I always use Yukon gold and I dice them into bite sized pieces. You want pretty much all the bites in your hash to be of similar size. I find it easier to cook everything separately – then it’s getting done the right amount.
After the potatoes, I fried up my goetta! Because of the oats in the goetta – it was popping and crackling and making my kitchen smell delicious! After the goetta, I sauteed red onion, orange pepper and mushrooms in olive oil. Then mix it all together and top it off with shredded Jarlsberg for a melty delicious hash!
The Jarlsberg is a perfect combination with the hash because each bite has strong flavors and the Swiss cheese matches up to it and holds it’s own. Every bite was so delicious – the pepper was sweet, the red onion had a mild bite, the potatoes were just done with a little crispy edge to them – and everything is better with mushrooms. Each bite was topped off with a little melty Jarlsberg – man oh man – it was comfort food at its finest.
The Jarlsberg is a great is such a versatile cheese – whether you use it in it’s very traditional dip, as a melty topping on hash or even in a grilled cheese or patty melt – it’s got a distinctive nutty flavor – but melds with all the other flavors beautifully.
Now what could make this better? Oh yeah – an over-easy fried egg on top would do it! Man oh man – this was so good! My dogs sat by drooling while I inhaled it – not leaving them a bite!
This Jarlsberg and Goetta Hash is a great meal for breakfast, lunch, dinner, brunch, brupper – anytime! It’s comfort food at its best. The cripsy potatoes and goetta with the sweet mushrooms and peppers topped with gooey egg yolk and melted Jarlsberg cheese – oh man – I might just go make another batch right now!!!
Jarlsberg & Goetta Hash
- 1 pound Yukon gold potatoes, diced
- 1/2 pound goetta, crumbled (can substitute pork sausage)
- 1 orange pepper, large dice
- 1/2 red onion, large dice
- 4-6 oz mushrooms, sliced
- Olive oil
- 1 cup shredded Jarlsberg Swiss Cheese
- 3-4 over-easy fried eggs (optional)
- Coarse sea salt
- Heat pan to medium and add 1-2 tbsp olive oil
- When pan is hot, add diced potatoes and season with sea salt – cook 10-12 minutes until slightly fork tender. Stir as needed but let it cook – don’t mess with the potatoes a lot. Remove from pan and set aside.
- Add crumbled goetta (or sausage) and cook until brown. If using goetta – pat thin with spatula until one side is crispy – then flip and crisp on other side. When cooked, remove from pan and set aside.
- Add additional oil to pan and once heated, add vegetables. Season with sea salt. Saute vegetables 3-5 minutes until fork tender.
- Add potatoes and goetta back to the pan and stir all together.
- Top with shredded Jarlsberg and put lid on pan to melt cheese for 3-4 minutes.
- In another pan, fry eggs for your crew and top with hash with over-easy eggs (or leave them off – if you’re not an egg fan)
It takes a little longer to cook everything separately - but it ends up much better when you're done. If you don't have goetta, substitute pork sausage. Be sure to season with coarse sea salt at each step!
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