Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hash
Eggs & Finishing
Method
Hash
- 1
Prep potatoes
Place the diced potatoes in a medium saucepan, cover with cold water by 1 inch, add 1/2 tsp salt, bring to a simmer and cook until just tender (about 6–8 minutes). Drain well and let steam-dry for 2 minutes, then spread on a plate to cool slightly; you want them cooked through but not falling apart.
- 2
Cook aromatics
Heat a large heavy skillet (10–12 inch) over medium heat. Add 1 tablespoon oil and 1 tablespoon butter. When the butter foams, add the diced onion and bell pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.
- 3
Brown potatoes
Increase heat to medium-high. Push the onions and peppers to the side and add the remaining 1 tablespoon butter. Add the drained potatoes in an even layer. Let them cook undisturbed for 2–3 minutes to develop a crust, then turn/flip pieces to brown other sides, about 4–6 minutes total, stirring occasionally so they get golden but not mushy.
- 4
- 5
Season and finish
Sprinkle smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper over the hash. Taste and adjust seasoning as needed. Cook another minute to meld flavors. Stir in chopped parsley, reserving a pinch for garnish. Keep the hash in the warm skillet on low heat while you cook the eggs.
Eggs & Plating
- 6
Fry eggs
Heat a separate small nonstick skillet over medium-low and add 1 tsp butter or oil. Crack two large eggs into the pan. For sunny-side-up: cover with a lid and cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook 2–3 minutes, flip gently and cook 15–30 seconds more. Season eggs with a pinch of salt and black pepper.
- 7