Salt and Vinegar Potato Hash

Salt and Vinegar Potato Hash

My favorite weekends are the ones with no plans. The Saturday mornings where you linger in bed until the desire for coffee outweighs the desire to stay curled up under the weight of the blankets. Now that the kids are a bit older we have that sort of luxury; to linger in bed, slowly sip a full cup of coffee while maybe even reading an entire article in The New Yorker. These are the things my dreams are made of.

When the first cup of coffee has reached the critical last few sips and the kids are bemoaning over their hunger that’s when I’ll start to think about what’s for breakfast. And since we’re talking about the weekend of my dreams let’s talk about the breakfast of my dreams – because while I believe that vinegar runs through my veins, Gabe, on the other hand, leaves the room when he sees me reaching for the bottle. My hope of ever starting my own pickle business are quickly put to rest when my husband gets one sniff. It’s not that he doesn’t like vinegar, I mean he married me, at this point he’s well acquainted with the fact that my vinaigrettes make the toughest person pucker. He just doesn’t like it as much as I do.

This potato hash dish of sorts turns one of my favorite flavors into a perfectly acceptable way to start the day. By boiling the potatoes in a diluted pickling solution, the vinegar flavor runs deep. The bright zip is reinforced in the end with a fresh splash of vinegar. These potatoes are adapted from a Bon Appétit recipe and on their own they’d be lovely alongside a roast chicken or a grilled steak but here I crisp up some bacon in their presence, tuck in a few eggs, scatter some scallions and call it breakfast. The next weekend you find yourself in with no plans I think you too should call it your breakfast.



Salt and Vinegar Potato Hash 2 pounds fingerling or baby Yukon Gold potatoes

1 cup plus 2 tablespoons apple cider vinegar

1 tablespoon salt, plus more for finishing


  • 1 tablespoon salt, plus more for finishing
  • 4 eggs
  • 3 scallions, thinly slices
Read the whole recipe on Not Without Salt