Skillet Egg and Potato Hash
Serves: 2–3
Prep time: 10 minutes
Cook time: 25–30 minutes
Ingredients:
For the potato hash:
2–3 medium potatoes (Russet or Yukon Gold), diced
1 tablespoon olive oil
1 tablespoon butter
½ small onion, finely chopped
½ cup of cooked breakfast sausage, bacon or beef (optional).
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon black pepper
Salt, to taste
Optional extras: diced bell peppers or mushrooms.
For the eggs:
2–4 large eggs
Salt and black pepper, to taste.
Optional toppings:
Green onions or chives, sliced
Shredded cheddar or American cheese
Hot sauce or ketchup
Instructions:
1. Cook the potatoes.
Heat the olive oil and butter in a large frying pan over a medium heat.
Add the diced potatoes and spread them out in an even layer.
Season with salt, pepper, paprika and garlic powder.
Cook for 10–15 minutes, stirring occasionally, until golden and crispy.
2. Add flavour.
Stir in the chopped onion and cooked sausage or bacon.
Cook for a further 3–5 minutes until the onions have softened and everything is browned.
Add any optional vegetables if using.
3. Make space for eggs.
Reduce the heat to medium-low.
Use a spoon to create small wells in the hash.
4. Cook the eggs.
Crack an egg into each well.
Season lightly with salt and pepper.
Cover the frying pan and cook for 4–6 minutes until the egg whites are set and the yolks are runny (or longer for firmer yolks).
5. Add cheese (optional).
Sprinkle the cheese over the hash during the last minute of cooking.
Serve!
Garnish with green onions or chives.
Serve straight from the skillet with toast or fresh fruit.
Tips & variations:
For extra crispiness: Parboil the potatoes for five minutes before frying.
Cheesy upgrade: Add pepper jack or mozzarella.
For a spicy kick: Add chilli flakes or jalapeños.
Protein swap: Use leftover steak, chicken or turkey sausage.