Smoky Skillet Sonata
Crispy Spiced Potato and Onion Hash with Poached Eggs
40 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by classic North American diner fare, this skillet hash gets an upgrade with smoked paprika, a hint of thyme, and perfectly poached eggs. Along the way, you’ll master the art of crispy spuds and that elusive, runny-yolk finish.
Equipment needed
- Cast-iron skillet
- Slotted spoon
Ingredients
Yield
4
Instructions
- 01Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 3 minutes. Drain well and let steam dry for 2 minutes.
- 02Heat olive oil in a large cast-iron skillet over medium-high heat. Add the par-cooked potatoes and spread them out in an even layer. Cook without stirring for 5 minutes to develop a golden crust.
- 03Stir in the diced onion and cook, stirring occasionally, until both potatoes and onions are browned and crisp at the edges, about 10 minutes.
- 04Sprinkle in the smoked paprika, dried thyme, and minced garlic. Stir and cook for 1 minute until fragrant.
- 05Reduce heat to medium-low. Season hash generously with salt and pepper to taste. Keep warm while you poach the eggs.
- 06Fill a medium saucepan with 3 inches of water and bring to a gentle simmer. Add white vinegar.
- 07Crack each egg into a small bowl, then gently slip into the simmering water. Poach for 3 to 4 minutes for runny yolks. Remove with a slotted spoon and drain on a paper towel.
- 08Divide the hot potato hash among four plates. Top each with a poached egg. Sprinkle with chopped parsley and extra smoked paprika if desired. Serve immediately.
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