Spicy Potato and Egg Hash

This spicy potato and egg hash makes a delicious weekend brunch or the hearty weekday breakfast-for-dinner meal.

Potato Egg Hash Recipe

Breakfast is hands down my favorite meal of the day, and eggs are my favorite ways 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 and egg hash is the perfect way to combine all of my morning favorites.

Eggs have been demonized in recent decades, however, in reality, they have been a highly valued food since the beginning of time. Pastured eggs are a rich source of macro and micronutrients, 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.

More Egg Breakfast Recipes:

• Bacon & Egg Muffin Cups
• Spinach Egg Muffins
• Green Shakshuka

Spicy Potato and Egg Hash

Author: Stephanie Kay

I used chorizo in this spicy potato and egg hash, but bacon would also work well too, and the potatoes could easily be swapped for sweet potatoes.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baked
• Cuisine: American

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Ingredients

• 3 medium white potatoes, peeled and diced
• 1 tablespoon butter
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1/2 cup chorizo, diced (200grams)
• 1 red pepper, diced
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 4 eggs

Toppings:

• Coriander
• Crumbled feta
• Hot sauce

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Instructions

1. Preheat oven to 375°F.
2. In a pot, bring water to a boil, add potatoes and cook until tender and can be pierced with a fork; about 8 minutes.
3. 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.
4. 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.
5. Continue to cook on the stovetop for another 5-6 minutes to help crisp up the potatoes a little.
6. Gently crack eggs on top of the potato skillet. I like to make a little well to break the eggs into.
7. 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.
8. Serve with fresh coriander and crumbled feta, and extra hot sauce for added spice.
9. Enjoy!

Nutrition

• Serving Size: 1 serving
• Calories: 254 calories
• Sugar: 3 grams
• Fat: 11 grams
• Carbohydrates: 28 grams
• Fiber: 4 grams
• Protein: 11 grams