Egg And Potato Hash Recipe
Sautéed potatoes and onions mixed with scrambled eggs, seasoned to perfection, creating a hearty and satisfying hash ideal for breakfast or brunch. Quick and easy to prepare.
Ingredients
- 2 pounds red or Yukon Gold potatoes, cut into 1/2 inch pieces
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 bunch kale, leaves only, roughly chopped
- 4 eggs
- kosher salt
Instructions
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Step 1: Prep the Potatoes
Begin by tossing your cut potatoes into a spacious skillet or Dutch oven. Fill it up with enough water to submerge the potatoes by about an inch. Sprinkle in a few generous pinches of kosher salt. This will not only season the potatoes but also help them cook evenly. Over medium-high heat, bring the water to a boil. Once bubbling, reduce the heat to a gentle simmer. Let the potatoes cook until they're tender enough for a fork to glide through them, which should take around 8 to 10 minutes. Then, drain them thoroughly, and give the skillet a quick wipe-down to prepare for the next step. -
Step 2: Sauté the Aromatics
With your skillet cleared and ready, pour in the olive oil and set the heat to medium. Toss in the finely chopped onion and let it sizzle, stirring now and then for about 5 minutes, or until it starts to soften and turn translucent. Next, add the minced garlic, giving it another 2 minutes to cook. You'll know it's ready when your kitchen is filled with that irresistible garlicky aroma. -
Step 3: Wilt the Kale
It's time to introduce the kale to the party. Sprinkle the chopped leaves into the skillet, stirring them through the onion and garlic mixture. Allow the kale to cook for around 3 minutes until it softens and wilts down slightly. This step not only brings vibrant color but also adds a nutritious boost to your hash. -
Step 4: Crisp the Potatoes
Pour the drained potatoes back into the skillet, folding them gently with the kale and onions. Add a sprinkle of salt to enhance the flavors. Continue cooking, stirring occasionally, for about 3 minutes until the potatoes start to develop a beautiful golden-brown crust. This crispy texture is a key element in making hash truly irresistible. -
Step 5: Cook the Eggs
Using the back of a spoon, carve out four small wells in the potato mixture. Crack an egg into each well, taking care not to break the yolks. Cover the skillet with a lid, and allow the eggs to cook over medium heat. You're aiming for firm whites with yolks that still have a touch of runny goodness, which should take about 5 to 6 minutes. Give the skillet a gentle shake to check if the egg whites are set. -
Step 6: Final Seasoning and Serve
Once the eggs are cooked to your liking, take a moment to taste the hash. Add a pinch more salt if needed to balance everything out. Serve immediately, while the eggs are still perfectly runny and the hash is warm. Enjoy this hearty dish that’s as comforting as it is delicious.
Notes
Cooking up a delightful Egg and Potato Hash might seem straightforward, but a few easy missteps can lead to less-than-perfect results. One common hiccup is overcrowding the skillet when browning your potatoes. If they're piled too high, they might steam instead of getting that lovely golden crust.
Another pitfall is adding the kale too late. Kale takes a little time to soften and blend in its flavors. Letting it mingle with onions and garlic ensures it's not a tough, chewy surprise at the end.
And about those eggs—overcooking is easy if you walk away. Keep an eye on them to make sure those yolks stay wonderfully runny. With a bit of attention to these details, your hash will be a hit every time!