Whether you’re making breakfast before a big interview or enjoying a lazy morning at home, this dish is simple and full of flavor. I found the recipe in an old copy of my mom’s Food Network magazine. Actually purchasing the magazine is not in my budget as an unemployed twenty-something but that’s just one of the benefits of living at home- free Food Network magazines. Not to mention cable television that allows you to watch Food Network. I can’t complain. Anyways, here is the recipe for Skillet Hash and Eggs.
Skillet Hash and Eggs
(The recipe serves 4 but as you can see from the pictures above, it can easily be scaled down. )
3 russet or Yukon gold potatoes
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2 inch pieces (I emitted this from my version but you could use ham or smoked turkey)
1 large sweet onion
8 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 scallions, sliced
1) Preheat the oven to 400 degrees. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly and cut into 1/2 inch dice.
2) Heat the butter in a large skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and cook until soft, about 3 minutes.
3) Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
4) Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer into the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with parsley and scallions.