Egg, And Potato Hash Recipe

A hearty dish combining crispy potatoes, sautéed onions, and scrambled eggs, seasoned with herbs for a delicious breakfast or brunch option that's easy to prepare.

Ingredients

• 2 tsp olive oil
• 1 1/2 lbs russet potatoes, skinned and diced small
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/3 cup minced chives or chopped green onions
• 4 large eggs
• 1/4 cup shredded, reduced fat sharp cheddar
• black pepper, to taste

Instructions

1. Step 1: Heat the Skillet with Olive Oil
   Begin by placing a medium-sized skillet over medium heat and adding the olive oil. Allow the oil to warm up until it shimmers, which means it's ready to do its job of turning those potatoes into something crispy and delicious.

2. Step 2: Add and Cook the Potatoes
   Gently slide the diced potatoes into the skillet, spreading them out into a single layer. It's tempting to stir right away, but let them sit for a few minutes undisturbed. This patience allows one side to get a lovely golden crust. After that initial wait, give them a flip and continue cooking, stirring occasionally, until they’re browned and nearly cooked through. This should take about 10 to 15 minutes, depending on how small you've diced them.

3. Step 3: Season the Potatoes
   As the potatoes near the finish line, sprinkle them with garlic powder, onion powder, and kosher salt. Stir everything together, making sure each piece of potato gets a little love from the spices.

4. Step 4: Add Chives for Flavor
   Mix in the minced chives or green onions, ensuring that they are evenly distributed throughout the potatoes. This not only adds a burst of color but also infuses the dish with a fresh, oniony flavor that complements the crispy spuds perfectly.

5. Step 5: Create Egg Nests
   Now, it’s time to make space for the eggs. Use a spoon to shift the potatoes around, creating four little nests or pockets. This step is crucial for keeping your eggs neatly contained as they cook.

6. Step 6: Crack and Cook the Eggs
   Crack an egg into each of the pockets you've created. Cover the skillet with a lid and let the eggs cook until they've reached your preferred level of doneness. Keep an eye on them! For a runny yolk, once the whites are set but the yolk still wiggles, you're good to go. If you prefer your eggs more set, allow both the whites and yolks to firm up.

7. Step 7: Final Seasoning and Serve
   Finish off the dish by grinding some fresh black pepper over the top and add a pinch more salt if you think it needs it. Divide the hash into four portions, ensuring everyone gets a perfectly cooked egg nestled amongst the savory potatoes. Enjoy your delightful homemade breakfast!

Notes

Many folks tend to overcrowd their pan when cooking this delightful hash, leading to potatoes that steam rather than crisp up. To dodge this pitfall, ensure there's enough space for every potato chunk to bask in the heat. If necessary, cook in batches.

Another common slip is adding the spices too late in the cooking process. For a more savory bite, sprinkle the garlic and onion powder just as the potatoes are finishing up.

Lastly, rushing the eggs can be tempting. Resist! Give them time to cook slowly, checking often to achieve that perfect yolk—whether you prefer it runny or firm.