Eb Veggie Hash (new!) Recipe

Parboil potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for 5 minutes.

Crisp potatoes

Heat 2 tbs olive oil and 1 tbs butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer (work in batches if necessary). Let cook undisturbed 3–4 minutes to form a crust, then stir/turn and continue to cook, pressing down occasionally, for another 6–8 minutes until golden and crispy on most sides.

Season potatoes

Reduce heat to medium, sprinkle onion powder, garlic powder, smoked paprika, salt, and pepper over potatoes. Stir to combine and cook 1–2 more minutes to bloom the spices. Stir in 2 tbs chopped chives. Keep warm in the skillet or transfer to a warm plate.

Caramelize onions

While potatoes cook, heat 1 tbs olive oil and 1 tbs butter in a separate sauté pan over medium-low heat. Add the thinly sliced onion and 1 tsp sugar with a pinch of salt. Cook, stirring occasionally, 20–25 minutes until deep golden and sweet. If the pan becomes too dry, add 1–2 tbs water to deglaze and continue cooking.

Sauté mushrooms

Increase heat to medium-high. Push the caramelized onions to one side of the pan (or remove and set aside). Add the sliced mushroom blend to the pan with a small drizzle of oil if needed. Spread mushrooms in a single layer and let cook undisturbed 3–4 minutes to develop color. Stir, add 1 tsp thyme leaves (optional), 1/2 tsp salt and 1/4 tsp pepper, and cook another 2–3 minutes until tender and any released liquid has evaporated.

Combine mushrooms, spinach & peppers

Lower heat to medium. Add the chopped spinach and roasted red peppers to the mushrooms and caramelized onions. Cook, tossing, 1–2 minutes until spinach is wilted but still bright. Taste and adjust seasoning. Keep warm.

Cook eggs

Use a small nonstick skillet over medium-low heat with a light coating of butter or oil. Crack two eggs into the pan and cook to desired doneness: sunny-side up 3–4 minutes until whites set but yolks runny, or cook 1–2 minutes then cover briefly for slightly set yolks. Season eggs with 1/8–1/4 tsp salt and a pinch of pepper.

Assemble the dish

Divide the seasoned breakfast potatoes between plates. Spoon the mushroom, spinach, roasted red pepper and caramelized onion mixture on top of the potatoes.

Top & finish

Place the two cooked eggs on top of each portion. Drizzle 1 tsp truffle-garlic-chive oil over the eggs and vegetables. Scatter the remaining finely sliced chives over the dish and add a final light grind of black pepper. Serve immediately.

Note: truffle-garlic-chive oil

If you don't have a prepared truffle-garlic-chive oil, mix 1 tsp high-quality olive oil with a drop of truffle oil, 1/8 tsp finely minced garlic (or garlic oil), and 1/2 tsp finely minced chives.