Scrambled Eggs & Cheddar Hash Recipe

Prepare potatoes

Rinse peeled and diced potatoes under cold water until water runs clear to remove excess starch. Pat dry thoroughly with a clean towel—dry cubes give a better crust.

Par-cook potatoes (optional but recommended)

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer, and cook 6–7 minutes until just tender but still holding shape. Drain well and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter foams and the oil shimmers, add the drained potato cubes in an even layer. Let cook undisturbed 3–4 minutes to form a golden crust before stirring.

Reduce heat to medium. Stir potatoes and continue to cook, turning occasionally, 8–10 minutes until most sides are golden and crisp. Add the diced onion and red bell pepper to the skillet and cook 5–7 minutes until softened and beginning to brown.

Season the hash with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and the thyme leaves. Stir to combine and taste; adjust seasoning if needed. Keep the hash warm in the skillet on the lowest heat while you make the eggs, or transfer to a warm oven (200°F/95°C).

Crack the 6 eggs into a medium bowl. Add 1 tbs milk or half-and-half, 1 tsp salt, and 1 tsp black pepper. Whisk gently just until yolks and whites are combined; avoid overbeating (a few streaks are fine).

Heat a nonstick skillet over medium-low heat and add 1 tbs butter. Once butter is melted and foamy but not browning, pour in the eggs.

Let eggs sit undisturbed for about 15–20 seconds until edges begin to set. Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked egg to flow into the empty spaces. Continue this low-and-slow stirring and folding for 2–4 minutes until eggs are mostly set but still slightly creamy.

Remove pan from heat with the eggs still slightly underdone (carryover heat will finish cooking). Immediately sprinkle the 3 oz grated sharp cheddar over the top and gently fold once or twice to incorporate so the cheese melts into the curds. Taste and adjust salt/pepper.

Divide the hash between serving plates (or serve family-style from the skillet). Spoon the scrambled eggs with cheddar over or alongside the hash.

Garnish with sliced chives and a sprinkle of parsley if using. Offer hot sauce or salsa on the side. Serve immediately.