Description
Egg and potato hash is breakfast-for-dinner done right — crispy potatoes, soft-set eggs, and a skillet full of flavor for less than a dollar a serving. The potatoes need time and space to get properly golden, then the eggs nestle right in and steam under a lid until the whites set and the yolks are still runny. It is the dinner you make when the grocery budget is spent and payday is still three days away.
Ingredients
Units
- 1 1/2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
- 6 large eggs
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley or chives, chopped
- Hot sauce for serving
Instructions
- Heat olive oil in a large cast iron or nonstick skillet over medium-high heat. Add the diced potatoes in an even layer and cook, stirring every 3 to 4 minutes, until golden and crispy on multiple sides, about 15 minutes.
- Add the onion and bell pepper. Cook 4 minutes until softened. Add garlic and cook 30 seconds.
- Season everything with paprika, garlic powder, salt, and pepper. Stir to combine.
- Make 6 wells in the hash with the back of a spoon. Crack an egg into each well. Season the eggs with a pinch of salt and pepper.
- Cover the skillet and cook 4 to 5 minutes until the egg whites are set but the yolks are still runny.
- Garnish with parsley or chives and serve with hot sauce.
Notes
- Resist the urge to stir the potatoes constantly. Letting them sit undisturbed for 3 to 4 minutes at a time is what builds those crispy golden edges.
- A lid is essential for cooking the eggs — the trapped steam cooks the tops of the whites without flipping.
- For a heartier version, add crumbled bacon or diced ham to the hash before making the egg wells.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 660
- Fat: 18
- Carbohydrates: 32
- Fiber: 3
- Protein: 16
- Cholesterol: 280