Dining and Drink

Purple Potato Hash with Smoky Eggs

Hash it out with this breakfast staple for spring

With the coldest months behind us this season, all I can think about is spring. We’re in that in-between stage, where only a handful of veggies and fruits are in season, but we’re craving all things fresh (and maybe a little sun and a pair of flip-flops). With that said, I think it’s the perfect opportunity to feature breakfast hash—a staple in my house—given that a few of the typical ingredients start to pop up in early spring.
 
Hash can mean just about anything, but one ingredient is almost always essential: potatoes. To make this dish extra special, I decided to go with purple potatoes. They’re hearty, nutritious and the perfect base for this smoky hash, which also features charred sausage, a handful of garlic and onion, runny, yolky eggs and a smattering of smoked paprika. It’s everything you could ever want in a hash, plus some paprika. Never underestimate the power of a good breakfast that also happens to be beautiful. 
 
Purple Potato Hash with Smoky Eggs Recipe
 
Ingredients:
 
2 Tbsp. olive oil
1/2 yellow onion, diced
1/2 lb. purple or mixed potatoes, 
    thinly sliced
3-4 links chicken sausage, sliced
2-3 cloves garlic, minced
1 Tbsp. smoked paprika + more for garnish
1 1/2 tsp. ground cumin
Coarse salt and ground black pepper
1 Tbsp. butter
4 large eggs
1 stalk green onion, sliced
 
Instructions:
 
Serves 4
 
Preheat oven to 400 degrees.
 
On the stove, heat oil in a cast iron skillet to medium-high heat. Add onion and saute 2-3 minutes, until translucent. Add potatoes and saute 3-5 minutes, until they start to brown on the outside. Add chicken sausage and saute 2-3 minutes. Stir in garlic and saute 30 seconds, until fragrant. Stir in 1 tablespoon smoked paprika, the cumin and a large dash of coarse salt and ground black pepper. Place in the oven and roast 8-12 minutes, until potatoes are tender.
 
In the meantime, heat butter in a nonstick skillet to medium-low heat. Crack eggs into the pan, season with salt and pepper, and allow to cook 2-3 minutes. When whites are almost set, place a lid on top of the skillet and cook for an additional minute, until whites are completely set and yolk is still runny.
Serve hash with fried eggs on top.  Garnish with green onion.

 


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