Potato and Egg Hash
Diced potatoes pan-fried with onion, peppers, and eggs. Works for breakfast, lunch, or dinner.
Dice potatoes into roughly 1 cm cubes. No need to peel.
Heat oil in a large skillet over medium-high heat.
Add the potatoes in a single layer. Press down lightly. Cook without stirring for 5–6 minutes until the bottom is golden.
Stir and continue cooking another 8–10 minutes, stirring occasionally, until potatoes are cooked through and crispy on most sides.
Add the onion and frozen peppers. Cook 4–5 minutes until softened.
Add the garlic, paprika, and onion powder. Cook 1 minute.
Season with salt and pepper.
Use a spoon to make 8 shallow wells in the hash. Crack one egg into each well.
Cover the skillet and cook 4–5 minutes until the egg whites are set but yolks are still slightly runny, or cook longer for fully set yolks.
Serve directly from the skillet.
Buy potatoes in 4 kg or larger bags — per-kilogram cost drops significantly.
- Frozen peppers from a bulk bag are much cheaper than fresh. Any colour works.
- Leftover hash reheats well in a skillet over medium heat with a splash of water.
- Add hot sauce, salsa, or sour cream if available. Shredded cheddar also works.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. This recipe contains no wheat or gluten-containing ingredients.