Farmhouse Hash Recipe

Peel and dice potatoes

Peel (optional) and cut russet and sweet potatoes into 1/2-inch dice. Rinse in cold water to remove excess starch and pat very dry with a clean towel or paper towels. Dry potatoes will brown and crisp better.

Dice aromatics and protein

Dice the yellow onion and bell pepper to roughly the same size as the potatoes (about 1/2 inch). Dice the cooked ham or smoked sausage into small bite-sized pieces. Mince garlic and slice chives.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs oil. Add the diced potatoes in an even layer, spacing them so they have contact with the pan. Let them cook undisturbed for 4–5 minutes to develop a brown crust.

Toss the potatoes and continue to cook, stirring occasionally, for another 6–8 minutes until they are mostly tender and crisped on the edges. If they brown too quickly, reduce the heat to medium. Transfer potatoes to a bowl and set aside.

Wipe the skillet clean if necessary and return to medium heat. Add remaining 1 tbs oil and the butter. When the butter foams, add diced onion and bell pepper. Sauté 3–4 minutes until softened and beginning to brown.

Add diced ham or sausage to the pan and cook 2–3 minutes until warmed and edges lightly caramelized. Stir in minced garlic, smoked paprika, and thyme; cook 30–45 seconds until fragrant.

Return the cooked potatoes to the skillet. Season with kosher salt and black pepper. Toss everything together and press into an even layer. Cook undisturbed 2–3 minutes to let a crust form, then stir or flip sections and repeat 1–2 times until the hash is evenly browned and heated through (total 3–5 minutes). Taste and adjust seasoning.

Reduce heat to medium-low. Make four shallow wells in the hash. Crack an egg into each well. Cover the skillet and cook 5–7 minutes for runny yolks, or longer if you prefer firmer yolks. Alternatively, baste eggs with a spoonful of hot oil from the pan.

Remove from heat. Sprinkle sliced chives over the hash and add a few dashes of hot sauce or a small spoonful of ketchup if using. Serve immediately, dividing into 4 servings (one egg each) or as desired.