Go Back

Fiddlehead (Breakgreen) Hash

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings


  • ½ lb thick cut bacon
  • 1 1/2 lbs russeet potatoes chopped into bite size pieces
  • 1 very small onion chopped
  • 1 tablespoon butter
  • 1 lb fiddle head ferns cleaned well
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Place the potatoes in a large pot of water and bring it to a boil. Allow them to cook until just tender, but not mushy, about 10 to 12 minutes. Drain and set aside.
  2. In a large skillet cook the bacon until crispy. Drain the pan leaving a couple teaspoons of grease in the bottom and set the bacon aside.
  3. Add butter, and onion. Sauté for 3-4 minutes or until the onion begins to soften.
  4. Add the potatoes and fiddle heads and sauté for another 6 to 7 minutes, or until the potatoes have begun to brown and the fiddleheads have softened.
  5. Crumble bacon and return it to the pan with salt and pepper toss well to combine.
  6. Adjust seasonings, and remove from heat. Serve warm.