This dish is quick and easy. You’ll have dinner on the table in 30 minutes of less.
An over easy egg in my opinion you could put on anything and it instantly makes it better. That golden yolk is simple divine.
I served mine up with some whole wheat toast to soak up any extra egg yolk.
Sprinkle with a little chopped parsley to finish and you’re good to go!
Enjoy!
Serves 4
A sweet & rustic potato hash topped with a runny egg to send it over the edge.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 large sweet potato, peeled & chopped
- 1 medium rustic potato, peeled & chopped
- 1/2 yellow onion, chopped
- 1 tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 4 eggs
- Prepare both of the potatoes by peeling and chopping them into 1/4″-1/2″ cubes. The more uniform you cut them the more evenly they will cook.
- In a medium-high skillet saute the onions in the olive oil for 2 minutes until they just start to turn translucent. Add your potatoes and seasoning. You may need to add more olive oil so the potatoes don’t stick to the pan. Cook untill the potatoes are fork tender. Sometimes if I’m in a hurry I’ll put a lid on top to help cook it faster.
- While the hash is cooking chop your parsley and fry your eggs. I love an over easy egg but you could cook it anyway you like. Once your hash is done assemble your plates. Hash, egg & parsley.
