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Easy Egg and Potato Hash Recipe For Weekend Breakfast and Brunch
This hash potatoes recipe won’t get you high.
It’s not that kind of hash.
But, it will make full and happy. So, maybe you will get a little high after all?
This egg and potato hash recipe is perfect for any meal, not just breakfast and brunch. In fact, I basically never eat this egg dish or any other eggs for breakfast.
I’m in the “oats every morning” club.
But, I am also in the “eggs for dinner” club. And I totally stand behind the “put an egg on it” slogan. If you ever need to add richness or succulence to a dish, just put an egg on it. It will make it so much better.
Add this potato hash with egg to your quick, just got home from work, but don’t feel like cooking and need some homey meal arsenal. It is packed with potatoes and eggs. If that combo doesn’t make you breathe a sigh of relief and comfort after a long day of work, I don’t know what will.
Plus, it only takes about 30 minutes to make. So, get high on this egg and potato hash.
Is This Potato Hash Healthy?
Contrary to popular belief, potatoes aren’t bad for you. They get a bad rap because they are often fried in unhealthy processed oils. But, if cooked correctly, potatoes are just as healthy for you as the highly regarded sweet potato.
In fact, potatoes have about the same calories, carb, and protein as sweet potatoes. They are also higher in potassium. According to Healthline, potatoes are high in fiber, vitamins C and B6, and are highly nutritious.
Boiling the potatoes lowers their starch content. This is good because they’ll crisp better when cooked in the skillet later one.
Boiling also lowers their glycemic index compared to other methods of cooking. Boiled potatoes take longer to digest and helps you feel full longer. I have a friend who is an ultrarunner (crazy people who run 50+ mile races) and boiled potatoes are one of their go-to snacks during long runs for this reason.
What Type of Potatoes Should I Use?
Yukon Gold or red potatoes are your best bet with this hash. Russet potatoes will get mushy because of their high starch content. Gold and red potatoes have lower starch and higher sugar. Meaning more crisp.
I have been messing around more with Yukon Gold potatoes. And they’re slowly starting to win me over on roasting, grilling, and pan-frying. They seem to have the best crisp outside to soft inside ratio after cooking.
Red potatoes were always my go-to. And I still love them. I even made this recipe with red potatoes and the results were great. But, I have noticed they start to lose some of their crispiness after a few minutes post-cooking.
Give Yukon Golds a try for your next recipe. I know I will.
Do I Need to Peel the Potatoes?
No vegetable peeler needed here. Yukon Gold and red potatoes are also known for their thin skin which makes them easy to eat. They just don’t know how to take a joke… Because they’re thin-skinned.
How to Make Egg and Potato Hash
The key with this egg hash is to boil the potatoes first to cook them through. Potatoes can be tough to cook all the way through just by sauteing otherwise. Here is how to make potato hash:
- Boil potatoes in salted water for 8-10 minutes until fork tender in the skillet you’ll be using to cook the hash. Drain and set potatoes aside.
- Saute onion, garlic, and kale in the same skillet.
- When onion has softened and kale has wilted, add the potatoes back into the skillet.
- Let mixture cook in the skillet for a few minutes for the potatoes to develop some crispiness.
- Make a well for each egg in the mixture. Crack an egg into each and cover.
- When egg whites are set, but yolks are still runny, remove the hash from heat and enjoy.
What Type of Skillet Should I Use?
Any large skillet with lid will work. The bigger the skillet the better (12+ inches if you have one). This will allow as many potatoes as possible to come in contact with the hot surface. This means crispy potatoes.
I used a large Dutch oven because it was the biggest pan with a lid I had. I was able to develop some crispiness, but if my pan was larger, I think the results would have been even better. Keep in mind that 2 pounds of potatoes in 1/2 inch pieces takes up a lot of surface area.
How to Store Egg and Potato Hash
Want an easy and tasty weekend breakfast? Make this egg and potato hash Saturday morning and then eat it again Sunday morning for breakfast. Cooking once and eating multiple times rules.
For longer storage, it will keep 3-4 days covered in the refrigerator.
Egg and Potato Hash
- 2 pounds red or Yukon Gold potatoes, cut into 1/2 inch pieces
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 bunch kale, leaves only, roughly chopped
- 4 eggs
- kosher salt
- Add potatoes to a large skillet with lid or Dutch oven. Fill with water so that it covers the potatoes by about an inch. Add several pinches of salt and bring to a boil. Reduce to a simmer and cook under potatoes are fork tender, 8-10 minutes. Drain.
- Wipe out skillet. Add oil and heat over medium. Add onion and cook, stirring occasionally until beginning to soften, about 5 minutes. Add garlic and cook another 2 minutes until fragrant. Add kale and continue cooking until slightly wilted, about 3 minutes. Add potatoes and season with salt. Cook another 3 minutes until potatoes begin to brown.
- Make 4 wells in the mixture. Crack an egg into each well. Cover the skillet with lid and cook until egg whites no longer jiggle, but yolks are still runny when you shake the skillet, about 5-6 minutes. Taste and season with more salt.
Choose Hash Potatoes, Not Mashed Potatoes
Mashed potatoes are okay, but you’ll like these hash potatoes better. Next time I make it, I’ll use Yukon Golds for the potatoes. I’m slowly experimenting with these in place of my usual red potatoes.
Technically, potatoes are a vegetable. But, I don’t think an order of french fries is what your parents had in mind when they told you to “eat your vegetables”. Potatoes are just so darn good, especially when they’re crispy.
But, other vegetables are the foundation of a healthy diet. I hear all the time “I want to eat healthier, but I don’t like vegetables” or “I want to eat more vegetables, but I don’t know where to start”.