First Watch is a beloved daytime cafe now with 500 locations across the country. In 2023, Yelp named First Watch “America’s Most Loved Restaurant.” With a seasonally rotating menu and staples like Million Dollar Bacon always available, it’s easy to see why this restaurant has a cult following.
Many of the dishes on First Watch’s menu are the brainchildren of Chef Shane Schaibly, and he was kind enough to share this recipe for Million Dollar Harvest Hash with us, along with some tips for making the dish.
Why is it Called Million Dollar Harvest Hash?
What makes this “million dollar” hash? It’s the addition of Million Dollar Bacon, a sweet and lightly spicy candied bacon that First Watch offers on its core menu all year round. Chef Schaibly said that the bacon is so beloved that it’s tempting to add it to everything on the menu, but that doesn’t always pan out. But in the case of this hash, the bacon's perfect balance of sweetness and spice really work with the other ingredients in the hash.
The Perfect Finish
But there’s another ingredient the chef credits with taking this dish over the top: Mike’s Hot Honey. After using the famous honey on a really popular breakfast sandwich, Chef Schaibly said he wanted to replicate that flavor magic again. As he developed the recipe for this hash, he found that a drizzle of the honey was “the perfect finishing step for all the other ingredients.”
Tips for Making This Hash
- Roast the mushrooms and sweet potatoes together—At the restaurant, Chef Schaibly’s team roasts the mushrooms and sweet potatoes separately, but at home you can just roast them on the same pan. When the sweet potatoes start to brown, the veggies are ready to go.
- Use a rack for the bacon–The bacon is cooked on a rack set on top of a baking sheet. This helps the bacon cook more evenly and become perfectly crisp.
- Saute the mushrooms instead—In a pinch you can saute the mushrooms instead of roasting them.
- Use frozen breakfast potatoes—First Watch uses fresh seasoned breakfast potatoes, but we’ve modified the recipe to use frozen breakfast potatoes instead as a time-saving step.
- Runny yolks recommended—You can serve this with eggs cooked any which way, but for the best results, Chef Schaibly recommends going for runny yolks. See our guides to cooking perfect poached eggs or fried eggs.
“This hash is so good! It takes a fair amount of time to prepare all the separate components, but it’s absolutely worth it. This would be a spectacular brunch dish next time you want to really wow your guests!” —Joan Velush
A Note From Our Recipe Tester
Ingredients
For the Roasted Mushrooms and Sweet Potatoes
-
8 ounces cremini mushrooms, quartered
-
2 tablespoons neutral oil, such as avocado oil, divided
-
3/4 teaspoon seasoning salt, divided
-
1 small sweet potato (8 to 10 ounces), peeled
For the Million Dollar Bacon Pieces
-
6 slices thick cut bacon
-
2 tablespoons brown sugar
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon cayenne pepper, more to taste
For the Hash
-
1 tablespoon neutral oil, such as avocado
-
1 cup shredded kale
-
4 large eggs
-
Seasoning salt, to taste
-
2 cups frozen diced breakfast potatoes, prepared according to package directions
-
1/2 cup (2 ounces) shredded Jack cheese
-
1 cup baby arugula
-
1/4 cup fresh goat cheese (chèvre), crumbled
-
1 teaspoon freshly lemon juice
-
1 teaspoon finely fresh parsley
-
1 teaspoon finely chopped fresh chives
-
1 tablespoon Mike's Hot Honey
Steps to Make It
Make the Roasted Mushrooms and Sweet Potatoes
-
Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.
The Spruce Eats / Cara Cormack
-
Toss 8 ounces cremini mushrooms with 1 tablespoon neutral oil, and 1/2 teaspoon seasoning salt in a large bowl until well combined.
The Spruce Eats / Cara Cormack
-
Transfer mushrooms to a large sheet pan and spread out in a single layer on half of the pan.
The Spruce Eats / Cara Cormack
-
Cut 1 small sweet potato (8 to 10 ounces), peeled in half and lay the halves face down on the cutting board. Cut each half into 1/4-inch slices making half moons.
The Spruce Eats / Cara Cormack
-
In the same bowl used to season the mushrooms, toss the sweet potato slices with the remaining 1 tablespoon neutral oil and remaining 1/4 teaspoon seasoning salt.
The Spruce Eats / Cara Cormack
-
Transfer the sweet potatoes to the other side of the sheet pan and spread out in a single layer.
The Spruce Eats / Cara Cormack
-
Roast the mushrooms and sweet potatoes until both are tender and the sweet potatoes have brown edges, 15 to 20 minutes. Set aside.
The Spruce Eats / Cara Cormack
Make the Million Dollar Bacon Pieces
-
Gather the ingredients. Increase the oven temperature to 400 F.
The Spruce Eats / Cara Cormack
-
Line a large sheet pan with foil and a baking rack. Place 6 slices thick cut bacon on the baking rack.
The Spruce Eats / Cara Cormack
-
Sprinkle the bacon evenly with 2 tablespoons brown sugar, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper, more to taste depending on your desired heat level.
The Spruce Eats / Cara Cormack
-
Bake for 15 to 25 minutes or until browned and caramelized. Let the bacon cool slightly, then remove from the baking rack before it has cooled completely to avoid sticking.
The Spruce Eats / Cara Cormack
-
Slice the bacon crosswise into 1/4-inch pieces. Set aside.
The Spruce Eats / Cara Cormack
Make the Hash
-
Gather the ingredients.
The Spruce Eats / Cara Cormack
-
In a large skillet, heat 1 tablespoon neutral oil over medium-high heat. Add the roasted mushrooms, roasted sweet potatoes, 1 cup shredded kale, and 1/2 cup Million Dollar Bacon pieces. Heat for 2 minutes while stirring ingredients to heat evenly.
The Spruce Eats / Cara Cormack
-
While you are heating the above ingredients, cook 4 large eggs in a separate large nonstick skillet how you prefer. Sprinkle with the seasoning salt, to taste.
The Spruce Eats / Cara Cormack
-
Add 2 cups frozen diced breakfast potatoes, prepared according to package directions, and seasoning salt, to taste to the roasted mushroom-sweet potato mixture and heat for another minute. Add 1/2 cup (2 ounces) shredded Jack cheese and mix together. Continue cooking until the cheese melts.
The Spruce Eats / Cara Cormack
-
Meanwhile, in a small bowl, toss together 1 cup baby arugula, 1/4 cup fresh goat cheese (chèvre), torn into pieces, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon finely chopped fresh parsley, and 1 teaspoon finely chopped fresh chives.
The Spruce Eats / Cara Cormack
-
Divide the hash mixture between two bowls.
The Spruce Eats / Cara Cormack
-
Top the hash with the eggs and garnish with the arugula-goat cheese salad.
The Spruce Eats / Cara Cormack
-
Finish by drizzling the entire dish with 1 tablespoon Mike’s Hot Honey.
The Spruce Eats / Cara Cormack
Feeling Adventurous? Try This:
- Use feta—Using crumbled feta instead of goat cheese adds a nice salty kick.
- Substitute your preferred protein—While it’s hard to beat the Million Dollar Bacon, you can substitute cooked breakfast sausage, regular bacon, or even a plant-based sausage substitute.
- Make your own breakfast potatoes—Frozen breakfast potatoes are easy peasy, but you can always make your own.
