Description
A crispy, cheesy, and savory potato hash that’s perfect for breakfast, brunch, or even a quick dinner. This one-pan dish features golden-brown potatoes, caramelized onions, melty cheese, and perfectly cooked eggs—all seasoned with fresh herbs for an extra layer of flavor.
Ingredients
Scale
- 3 large potatoes (approx. 400g), peeled and diced
- 3 sprigs of spring onions, finely chopped
- A bunch of fresh parsley, chopped
- 2 large eggs
- Salt and black pepper, to taste
- Olive oil, for cooking
- 50g unsalted butter
- A pinch of thyme
- 50g of cheese (cheddar, gouda, or mozzarella), grated
Instructions
- Prepare the Ingredients: Dice the potatoes, chop the spring onions and parsley, and grate the cheese.
- Cook the Potatoes: Heat a splash of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they become golden and crispy (about 10 minutes). Season with salt, black pepper, and thyme.
- Add Onions and Herbs: Stir in the chopped spring onions and cook until tender. Add the fresh parsley and mix well.
- Incorporate Butter and Cheese: Add the unsalted butter and let it melt, coating the potatoes and onions. Sprinkle the grated cheese and allow it to melt into the hash, stirring gently.
- Cook the Eggs: Create two small wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are done to your liking (3-5 minutes for runny yolks, longer for firm yolks).
- Serve: Remove from heat, garnish with additional parsley, and enjoy warm!
Notes
- For extra crispiness, use a cast-iron skillet and avoid stirring too frequently.
- Make it spicy by adding red pepper flakes or hot sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet to keep the potatoes crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: European