Hash Tag Breakfast-for-Dinner
Golden Potato & Onion Skillet Hash with Sunny-Side-Up Eggs
40 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
American diners made hash a breakfast hero, but let's teach it some dinner table manners. This skillet delivers crispy potatoes, sweet onions, and runny eggs, a study in texture, timing, and the Maillard reaction.
Equipment needed
- large skillet with lid
- pot
- colander
Ingredients
Yield
4
Instructions
- 01Place diced potatoes in a large pot and cover with cold water by 1 inch. Add a good pinch of salt and bring to a boil over high heat. Simmer for 3 minutes, then drain well.
- 02Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the potatoes in an even layer. Cook undisturbed for 5 minutes until the bottoms are golden.
- 03Add the diced onion, paprika, garlic powder, and dried oregano. Stir to combine, spread into a single layer, and cook for another 10 to 12 minutes, stirring every few minutes, until the potatoes are deeply golden and the onions are soft. Season generously with salt and pepper.
- 04Push the hash to make 4 shallow wells. Drizzle the remaining 1 tablespoon oil into the wells. Crack an egg into each well. Cover the skillet and reduce heat to medium-low. Cook until the egg whites are just set and yolks are runny, about 4 to 5 minutes.
- 05Remove from heat. Sprinkle with extra black pepper and a pinch more paprika if you fancy. Serve hot, straight from the skillet.
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