Spicy Potato & Egg Hash
Breakfast is hands down my favourite meal of the day, and eggs are my favourite way to do breakfast. If you follow me on Instagram, you’ll see that I eat eggs almost every day of the week. Be it fried, poached, scrambled or boiled, they are always on my plate in some way, shape or form. Not only are eggs incredibly nutrient dense, but they are a filling way to start the day, and this Spicy Potato & Egg Hash is the perfect way to combine all of my morning favourites.
Eggs have been demonized is recent decades, however, in reality, they have been a highly valued food since the beginning or time. Pastured eggs are a rich source of macro and micro nutrients, and one of the most nutrient dense foods available, making them a valuable addition to any diet. Not only are eggs a highly valued source of protein, but one egg contains 13 essential nutrients, which are mostly found in the yolk, so it is imperative that we eat the whole egg. Not only are the yolks the source of vital fat-soluble nutrients, but eggs are also a rich source of antioxidants.
When buying eggs, it is important to look for pasture-raised and/or organic eggs. Pastured eggs are not only superior in flavour, but superior in nutrition to conventionally raised eggs. Eggs from free-roaming pastured chickens have known to have more omega-3 fats, vitamin E, and vitamin A. Additionally, some studies have shown commercially raised eggs to have more inflammatory omega-6 fatty acids, so it is best to source local, pasture-raised eggs whenever possible. If you are uncertain, ask your local farmers market.
This Spicy Potato & Egg Hash makes a delicious weekend brunch or the hearty weekday breakfast-for-dinner meal.
Spicy Potato & Egg Hash
I used chorizo in this Spicy Potato & Egg Hash, but bacon would also work well too, and the potatoes could easily be swapped for sweet potatoes.
Paleo, Gluten-Free, Dairy-Free
- 3 – 4 potatoes, peeled and diced
- 1 tbsp. butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1/2 cup chorizo, diced (200grams)
- 1 red pepper, diced
- 1/2 tsp. paprika
- 1/2 tsp. sea salt
- 4 eggs
- Toppings: Coriander, feta and hot sauce
- Preheat oven to 375°F.
- In a pot, bring water to a boil, add potatoes and cook until tender and can be pierced with a fork; about 8 minutes.
- In an oven-proof skillet on medium heat, add butter and saute onion and garlic until soft. Add chorizo and cook another 2-3 minutes.
- When the potatoes are done cooking strain and rinse them, and transfer to the skillet with the onion mixture, strinning to coat the potatoes with the mixture.
- Continue to cook on the stovetop for another 5-6 minutes to help crisp up the potatoes a little.
- Gently crack eggs on top of the potato skillet. I like to make a little well to break the eggs into.
- Once the eggs have been added, transfer skillet to the oven and cook for 8 minutes, or until the egg whites are hard and the yolks are runny.
- Serve with fresh coriander and crumbled feta, and extra hot sauce for added spice.