If you’re looking for a dish that’s both comforting and bursting with flavor, this potato and onion hash with eggs is just what you need. It’s a perfect meal for breakfast, brunch, or even dinner, offering a satisfying combination of crispy potatoes, fragrant onions, and perfectly cooked eggs. The addition of cheese, herbs, and a touch of butter makes this dish rich and indulgent, yet simple to prepare. Let’s get cooking!
Ingredients:
- 3 large potatoes (approximately 400 g), peeled and diced
- 3 sprigs of spring onions, chopped
- A bunch of parsley, chopped
- 2 large eggs
- Salt and pepper, to taste
- Olive oil, for cooking
- 50 g unsalted butter
- A pinch of thyme
- 50 g of cheese (your choice, but one that melts well)
Instructions:
- Prepare the Potatoes: Start by peeling and dicing the potatoes into small, even cubes. This ensures they cook evenly and crisp up nicely in the pan. Pat the potatoes dry with a paper towel to remove excess moisture, which helps them become crispy during cooking.
- Prepare the Potatoes: Warm a good amount of olive oil in a large skillet over medium heat. Add the diced potatoes, arranging them in a single layer. Cook, stirring from time to time, until they develop a golden, crispy exterior and a tender interior, which should take around 10-12 minutes. Season with salt, pepper, and a touch of thyme.
- Add the Spring Onions: Once the potatoes are nearly done, add the chopped spring onions to the skillet. Coo Continue cooking for 2-3 minutes more, until the onions become tender and release their aroma. Stir in half of the chopped parsley.
- Incorporate the Butter and Cheese: Add the unsalted butter to the skillet, allowing it to melt and coat the potatoes and onions. Sprinkle the grated cheese over the top of the mixture. Cover the skillet with a lid or foil for a minute or two, allowing the cheese to melt and become gooey.
- Cook the Eggs: In a separate non-stick pan, heat a small amount of olive oil over medium heat. Crack the eggs into the pan and cook them to your liking—whether sunny-side up, over-easy, or scrambled. Season the eggs with a little salt and pepper.
- Assemble the Dish: Once the eggs are cooked, carefully place them on top of the potato and onion hash in the skillet. Garnish with the remaining chopped parsley for a fresh touch.
- Serve: Serve the potato and onion hash with eggs directly from the skillet for a rustic presentation. This dish is best enjoyed hot, with the creamy, melted cheese and the richness of the eggs complementing the crispy potatoes.
Conclusion:
This flavorful potato and onion hash with eggs is a wonderful combination of textures and tastes that will leave you feeling satisfied and comforted. The crispy, golden potatoes, paired with the softness of the onions and the richness of melted cheese, create a dish that’s hearty and full of flavor. Topped with perfectly cooked eggs, it’s a meal that’s both simple and indulgent. Perfect for any time of day, this dish is sure to become a favorite in your recipe collection. Enjoy this delicious hash that brings together classic ingredients in a truly delightful way!