Ingredients
Scale
- 3 medium potatoes, peeled and diced (about 4 cups)
- 2 tablespoons olive oil (or your favorite cooking oil)
- 1/2 onion, diced (I love using yellow onion for its sweet flavor)
- 1 bell pepper, diced (red, yellow, or green)
- 1/2 cup mushrooms, sliced (optional but adds a lovely depth of flavor)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon paprika (adds a smoky warmth)
- 1/2 teaspoon dried thyme (optional, but gives a great herbal flavor)
- 4 eggs (fried sunny-side-up or scrambled)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prep Your Ingredients
Begin by washing and peeling the potatoes. Then, dice them into small, bite-sized cubes. The smaller the pieces, the faster they’ll cook and get that crispy texture. Dice the onion, bell pepper, and mushrooms (if using). Mince the garlic. Keep everything separate so it’s easy to toss into the pan when it’s time. - Cook the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes in a single layer (don’t overcrowd the pan). Let them cook for about 5 minutes, stirring occasionally, until they begin to turn golden brown. You want them crispy on the outside, soft on the inside.Tip: If you want extra crispy potatoes, cook them in batches. This allows them to fry evenly without steaming.
- Add the Veggies
Once the potatoes are crispy, add the diced onion, bell pepper, and mushrooms to the pan. Season with salt, pepper, paprika, and thyme. Stir everything together and cook for another 5-7 minutes, until the vegetables soften and caramelize a bit. This is where the magic happens—those sweet onions and peppers mix with the smoky paprika, creating an irresistible aroma. - Add Garlic
Toss in the minced garlic and cook for 1-2 minutes, just until fragrant. Be careful not to burn it, as garlic can become bitter when overcooked. - Fry the Eggs
While the vegetables are cooking, in a separate small skillet, heat a little oil over medium-low heat and crack the eggs into the pan. Fry until the whites are set but the yolks are still runny (about 3-4 minutes). If you prefer scrambled eggs, feel free to scramble them and add them to the hash instead.Tip: You can also poach your eggs if that’s your thing, or even make a batch of soft-boiled eggs.
- Assemble Your Hash
Once the potatoes and veggies are cooked and the eggs are ready, it’s time to assemble your hash. Spoon a generous portion of the hash onto each plate, then top with an egg. Sprinkle some fresh parsley over the top for a burst of color and freshness.
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 18g
- Carbohydrates: 45g
- Protein: 15g