Eggs-istential Hash
Spanish-inspired potato and onion skillet with crispy eggs
40 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Spain’s humble tortilla but streamlined for a weeknight, this skillet hash transforms pantry basics into a dinner that’s much more than the sum of its parts. You'll learn the fine art of pan-crisped potatoes and exactly why eggs love a steamy finish.
Equipment needed
- Large nonstick or cast iron skillet with lid
Ingredients
Yield
4
Instructions
- 01Heat 3 tablespoons olive oil in a large, nonstick or well-seasoned cast iron skillet over medium heat. Add the potatoes and 1/2 teaspoon salt, tossing to coat. Cover and cook for 12 minutes, stirring once or twice, until the potatoes start to soften but aren't browning yet.
- 02Remove lid, add the sliced onion, and increase heat to medium-high. Cook, stirring occasionally, until the potatoes are golden and the onions are browned and sweet, about 10 minutes.
- 03Sprinkle paprika and garlic powder over the hash, seasoning with a few grinds of black pepper. Toss well and cook 1 more minute to bloom the spices.
- 04Make six shallow wells in the hash. Drizzle the last tablespoon of olive oil into the wells. Crack an egg into each and sprinkle with a pinch of salt and pepper.
- 05Reduce heat to low, cover skillet, and cook until eggs are just set, 5–8 minutes.
- 06Serve the hash straight from the skillet, scooping a portion of potatoes and an egg onto each plate.
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