Tocino and Blue Potato Hash

by arnold on September 25, 2011

Tocino and blue potato hash

This is my first post for the Kulinarya Cooking Club, a collection of Filipino food bloggers that celebrates Filipino cuisine every month. This month’s theme was the “Colors of the Philippine Flag,” which doesn’t sound hard until you consider that there isn’t a lot of blue food from which to choose. The rules did allow for garnishes or dishes to be used to represent the color blue, but I wanted it to be a main component of the dish.

My original idea was to do tocino chilaquiles, but I thought that was a little too easy since I would’ve simply bought a bag of blue tortilla chips. The hash idea evolved naturally from there, and blue potatoes was a natural choice. I wanted to tocino to represent the color red, and I used Jun Belen’s tocino recipe. I’ve been experimenting with tocino recipes for awhile, but I wanted to try Jun’s recipe because I like its simplicity and his use of red beet powder as a coloring agent. I added red bell pepper at the end for a more “pure” red color, since the tocino’s redness would diminish a bit when cooking. To round out the colors, I used a sunny egg for the yellow and white, which also fairly accurately represents the sun on Philippine flag.

For the technique, I pretty much followed the steps for the corned beef hash at Simply Recipes. It’s really straightforward and easily adaptable. Thanks, Elise!

I think I should’ve maybe used some yukon gold or other light-colored potato to maybe help the blue potatoes stand out more, but in the end, it was delicious and that’s all that really matters. :)

Tocino and Blue Potato Hash

(adapted from Simply Recipes.)

1 lb. cooked tocino, finely chopped
1½ cups cooked blue potatoes, diced
½ cup red bell pepper, finely chopped
½ medium onion, finely chopped
2 Tbsp. butter
salt and pepper to taste


  1. Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
  2. Mix in the chopped tocino and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
  3. Do not stir the potatoes and tocino, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the tocino are nicely browned.
  4. Remove from heat, stir in chopped red bell pepper. Salt and pepper to taste.
  5. Top with fried or poached eggs for breakfast.

Possibly Related Posts:

{ 15 comments… read them below or add one }

Day Salonga September 25, 2011 at 6:39 pm

Nice ! looks yummy !


Boyet September 25, 2011 at 7:05 pm

your dish will make my morning great …. I love potato hash and must try your dish soon… thanks….


mytwistedrecipe September 25, 2011 at 7:21 pm

WOW! welcoming your first post with a bang! love this entry of yours Arnold!

glad that you were able to join this month’s challenge! looking forward for more :)


Elizabeth @Mango_Queen September 25, 2011 at 8:09 pm

Definitely delicious! I love Tocino and the whole photo looks amazing, I just want to bite into it! Glad to cook along with you on this KCC challenge!


wok with ray September 25, 2011 at 8:12 pm

I like it when I don’t have to cut anything to eat them. Delicious looking dish. Thanks!


arnold September 25, 2011 at 10:06 pm

of course, most of our food can be cut with a spoon! :)


peachkins September 25, 2011 at 9:42 pm

Oh gosh! I love tocino and I’ve never thought of doing it this way… I’ll make this!


Words and Nosh September 25, 2011 at 10:44 pm

YUM- I love a good breakfast hash!


Tina (PinayInTexas) September 26, 2011 at 5:40 am

So creative! Love the idea!


carolineadobo September 26, 2011 at 11:24 pm

Ha! Yes, Arnold we can eat this all up with a spoon. Looks great and must taste the same, too!
And finally a KCC post from you (bola lang ha!) :)


Jun Belen September 27, 2011 at 6:33 am

Love, love a good hash with a fried egg sunny side up for breakfast any day. And thank you for the mention, sir!


Oggi September 28, 2011 at 7:09 am

Chopping tocino and making it into an easy to serve/eat hash is so creative. I love it!


Adora's Box September 28, 2011 at 10:28 am

I’m glad you made hash because we Filipinos love hash. You captured the flag colours so well in this dish. I bet it is so delicious.


skip to malou September 28, 2011 at 12:26 pm

Glad to see your first entry to KCC’s monthly celebration of Filipiino Food. It’s interesting to see tocino made into a breakfast hash. Now can I dig in? heheh.

Clever idea!


Noelle February 28, 2012 at 12:59 pm

That picture of the egg is killing me! It looks delicious, Arnold. Well done! On another note, I’m finally bookmarking your blog. I don’t know what took me so long! Let’s meet up again and eat sometime! – Noelle


Leave a Comment

{ 3 trackbacks }

Previous post:

Next post:

free hit counter script