Eb Veggie Hash Recipe

Prep potatoes

Rinse, peel if desired and dice potatoes into roughly 1/2-inch cubes. Pat dry with a towel to remove excess moisture — this helps them brown.

Heat a large skillet (preferably cast-iron or heavy-bottom) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter is foaming and oil shimmers, add the diced potatoes in an even layer.

Season potatoes with 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp black pepper. Let them cook undisturbed for 4–5 minutes to develop a brown crust, then stir or toss to turn pieces. Continue to cook, stirring every 3–4 minutes, until potatoes are tender and golden (12–16 minutes total). If needed, lower heat to medium to avoid burning and cover loosely for a few minutes to finish cooking.

Once potatoes are cooked through and crisped, stir in 2 tbs finely chopped chives. Transfer potatoes to a warm plate or keep in the skillet pushed to one side to make room for the vegetable mix.

In the same skillet (add the vegetable mix to the empty space or use a separate skillet if preferred), add 1 tbs olive oil and 1 tbs butter over medium-high heat. Add the sliced onions and a pinch of salt. Sauté, stirring occasionally, until they begin to soften and caramelize, about 8–10 minutes. If onions brown too quickly, reduce heat to medium-low.

Add the sliced mushroom blend to the onions and spread into an even layer. Let mushrooms sear without moving for 2–3 minutes to develop color, then stir. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fresh thyme leaves (if using). Continue cooking until mushrooms release their liquid and it evaporates, about 5–7 minutes.

Add the roasted red peppers and the 2 cups fresh spinach to the skillet. Toss until spinach is wilted and peppers are heated through, about 2 minutes. Taste and adjust seasoning as needed. If using grated cheese or red pepper flakes, stir them in now.

Fold the cooked vegetables together with the seasoned potatoes in the skillet (or assemble by spooning potatoes onto a plate and topping with the mushroom-spinach mixture) so flavors combine and everything is hot.

While vegetables are finishing, cook eggs to order. For sunny-side-up: heat a small nonstick skillet over medium-low heat with a teaspoon of butter or oil. Crack eggs into the pan, season lightly with salt and cook slowly until whites are set but yolks remain runny, 3–4 minutes. For over-easy: cook until whites set, gently flip and cook 15–30 seconds more. Alternatively, poach or fry according to preference.

Divide the potato and vegetable hash between plates or one large serving plate. Top each portion with the 2 cooked eggs.

Drizzle 1 tsp truffle-garlic-chive oil over the eggs and hash (use more to taste, up to 1/2 tsp per serving). Sprinkle the reserved 1 tbs finely chopped fresh chives and 1/4 tsp finishing sea salt over the eggs to taste.

Serve immediately while hot.