Easy Potato Hash
User Reviews
5
Easy Potato Hash
Description
Easy Potato Hash begins by cooking Yukon Gold and sweet potatoes until tender in the microwave or boiling, then peeling and dicing them into bite-sized pieces. Vegetables including poblano peppers, yellow squash, zucchini, and red onion are first sautéed in olive oil until slightly softened. The diced potatoes join the vegetables in the pan and cook until golden brown, developing a crisp exterior while remaining tender inside. Fresh cilantro adds a herbal note to the seasoned mixture, which is finished with kosher salt and black pepper to taste.
Fried eggs cooked separately in olive oil with set whites and runny yolks complete the dish when served atop the potato hash. This contrast adds richness and moisture, complementing the crispy vegetables and potatoes. The hash is suitable for breakfast and brunch menus, pairing well with toast or fresh salsa.
Prepared hash can be stored in an airtight container in the refrigerator for three to four days. Reheating options include oven baking at 350°F for 10–15 minutes, skillet warming over medium heat for 5–10 minutes, or microwaving for 1–2 minutes with occasional stirring. These methods help retain crispness and flavor for leftovers.
Ingredients
- 1 Yukon Gold potato scrubbed, or russet potato
- 1 sweet potato , scrubbed
- 8 tablespoons extra virgin olive oil , divided
- 1 poblano pepper chopped, or bell peppers
- 1 yellow squash chopped, small
- 1 zucchini chopped, small, green
- 1 red onion chopped, or yellow onion, medium
- 1 teaspoon kosher salt , to taste
- ½ teaspoon black pepper to taste, ground
- 1 cilantro chopped, small bunch
- 5 egg as needed, large
Instructions
- Pierce both potatoes a few times, put in the microwave, and cook on high until cooked through 5 to 10 minutes, alternatively, you can boil them.
- Carefully remove the skin from the sweet potato. Dice both potatoes into ½ to ¾ inch pieces and set aside.
- In a large skillet, melt 4 tablespoons of the olive oil over medium heat. Add the poblano peppers, squash, zucchini, and onions and cook for a few minutes.
- Add the diced potatoes to the veggies and cook until golden brown. Stir in the chopped cilantro. Taste and adjust season with salt and pepper, if necessary.
- In a separate pan, melt the remaining 4 tablespoons of olive oil over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes. Serve up the potato hash with a fried egg on top of each portion. Enjoy!
Notes
- Store leftover potato hash in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350°F for 10-15 minutes or on the stovetop skillet over medium heat, stirring occasionally until warmed.
- Microwave reheating is also an option; cover the hash and heat for 1-2 minutes, stirring occasionally.
- Serve the hash topped with fried eggs and pair with your favorite breakfast sides.
User Reviews
Overall Rating
5
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