Hash Quart Recipe
Make Hash Quart Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Base
Eggs & Dairy
Seasoning & Fat
Optional Add-ins
Method
Potatoes & Base
Par-cook potatoes
Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt, bring to a boil, then reduce to a simmer and cook until just tender when pierced with a paring knife, about 6–8 minutes. Drain well and let sit in the colander for a few minutes to steam off excess moisture.
Sauté aromatics & vegetables
While potatoes cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a large cast-iron skillet or heavy nonstick pan over medium-high heat. Add diced onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add minced garlic and cook 30 seconds more.
Add the drained potatoes to the skillet and spread into an even layer. Let cook undisturbed 3–4 minutes so bottoms brown. Toss or flip in sections and continue to cook, pressing gently with a spatula, until potatoes are golden and crisp in spots, about another 6–8 minutes. If using cooked meat (corned beef or roast), stir it in during the last 3 minutes so it warms and gets a little crisp.
Eggs & Dairy
Prepare egg mixture
In a medium bowl whisk together the 4 eggs, 1 tablespoon milk, 1/2 teaspoon kosher salt (adjust with remaining salt later), and 1/4 teaspoon black pepper until combined.
When the potatoes are mostly crisp and any meat is warmed, reduce heat to medium-low. Make four shallow wells in the hash with the back of a spatula. Add the remaining 1 tablespoon butter, then pour about an equal amount of the egg mixture into each well (or pour all eggs evenly over hash if you prefer scrambling). Sprinkle shredded cheddar evenly over the top.
Cover the skillet with a lid and cook for 4–6 minutes, or until the eggs reach your desired doneness and cheese is melted. For runny yolks, check at 4 minutes; for set yolks, cook 6 minutes. If you like, finish under a broiler for 1–2 minutes to brown the top—be careful to use an oven-safe skillet and watch closely.
Seasoning & Finish
Once eggs are cooked, remove skillet from heat. Sprinkle smoked paprika and the remaining salt and black pepper over the top, then scatter chopped parsley. If using peas or spinach, fold them in gently just before serving so they retain some texture and color.