Skillet Hash and Eggs

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.

as pictured in the magazine…

…and my version!

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

Preparation Instructions
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.


One thought on “Skillet Hash and Eggs

  1. Pingback: Simplicity « latte issues

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