Market Hash Recipe

Wash and cut

Wash and halve the baby potatoes (or dice russet). Dice the onion, red pepper and zucchini. Slice the sausage, halve the cherry tomatoes, mince the garlic, slice scallions, and chop parsley. Cut chicken into 1/2-inch pieces.

Par-cook the potatoes: place halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer 8–10 minutes until just tender. Drain and let steam dry for 2 minutes.

Season chicken

In a medium bowl combine chicken pieces with smoked paprika, cumin, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and Dijon mustard. Toss to coat.

Brown sausage

Heat a large heavy skillet (12-inch) over medium-high heat and add 1 tablespoon olive oil. Add sliced sausage and cook, stirring occasionally, until browned and edges crisp, about 4 minutes. Remove sausage to a plate and reserve drippings in the pan.

Cook chicken

Add another tablespoon olive oil to the hot pan with reserved drippings. Add seasoned chicken in a single layer and cook without moving 2 minutes, then stir and continue cooking until cooked through and nicely browned, about 4–5 minutes total. Transfer chicken to the plate with sausage.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to the pan. Add diced onion and red bell pepper; cook 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Add potatoes and zucchini

Add the par-cooked potatoes and diced zucchini to the pan. Spread into a single layer and let cook undisturbed 3–4 minutes to get a light crust, then stir and cook another 3 minutes until potatoes are golden.

Return proteins and season

Return browned sausage and chicken to the pan. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper and the hot sauce over everything. Stir to combine and cook 2 minutes to warm through.

Add tomatoes and finish

Stir in halved cherry tomatoes and chopped parsley; cook 1 minute until tomatoes just begin to soften. Stir in lemon juice and adjust seasoning to taste.

Cook eggs

Push hash mixture to the sides of the pan to make 4 small wells (or use separate small nonstick skillet). Crack one egg into each well. Reduce heat to medium-low, cover the pan, and cook until egg whites are set but yolks remain runny, about 5–7 minutes. For firmer yolks cook 8–10 minutes.

Alternatively, fry or poach eggs in a separate pan and place on top of each portion when plating.

Garnish with sliced scallions and additional chopped parsley. Serve hot, dividing into 4 servings.