The Best Breakfast Hash
For the last week I have been creating every kind of smoothie recipe imaginable for a freelance job. From the familiar to the unusual, my body was officially detoxed after tasting and testing so many smoothies.
Cucumber-Kale, Blackberry-Flax, Mango-Cilantro, the list went on and on! Getting this job writing smoothie recipes was the best “diet” ever. I really didn’t have a choice to eat anything other than smoothies because there were always at least 3 varieties waiting to be tested in my fridge. So after consuming copius amounts of kale, blackberries, cucumber, and coconut water. I was so ready for some comfort food. Cue the Breakfast Hash!
Now this is the definition of hearty and flavorful comfort food. Potatoes are cooked until crisp with onions and garlic and then loaded with spinach and topped with an egg cooked sunny-side up. The yolk is runny and gorgeous as it spills all over the crispy potatoes. Tossing in the spinach not only brightens the dish, but adds some nutrients as well!
Now you could add whatever your heart desires to this hash – bacon, mushrooms, you name it! In my opinion, the crispy remnants from the onion and potato cook up to create little salty bites that can be just as delicious as adding bacon or sausage.
I probably could have made a more graceful transition from smoothie detox back to real life, but I don’t regret making this Breakfast Hash one bit! It is warm, hearty, and full of my favorite flavors.
- 2 Tbsp olive oil
- 2 small russet potatoes, peeled and sliced 1/4 inch thick rounds
- 1/4 cup water
- 1/2 an onion, diced
- 1 clove garlic, minced
- 1/2 tsp salt, plus more to taste
- 1/4 tsp pepper, plus more to taste
- 1/4 tsp chili powder, plus more to taste
- 1 tsp fresh rosemary, chopped
- 1/2 cup fresh baby spinach, torn into bite-sized pieces
- 1 egg
- 1 Tbsp shredded parmesan cheese
1. In a large cast-iron skillet, heat 1 Tbsp olive oil over medium high heat. Add the potato slices and cook approximately 5- 7 minutes, stirring occasionally.
2. Add the water to the pan and cover the skillet with a lid or aluminum foil. Allow the potatoes to steam over medium heat until soft. (10 minutes). Add more water if necessary.
3. Once the water has evaporated and the potatoes are soft, Add the other Tablespoon of olive oil, the chopped onions, garlic, salt, pepper, chili powder, and rosemary. Saute until the potatoes are crispy and the onions are soft.
4. Toss in the spinach and stir until the spinach begins to wilt. Transfer to a plate and cover. In the same skillet, cook your egg.
5. Turn heat to medium-high. When water droplets sprinkled on the pan sizzle, you know the skillet is hot enough! Crack the egg into the pan. Cook the egg until the whites are firm and the yolk is soft.
6. Place the egg on top of the potatoes and season with extra salt, pepper, and parmesan cheese.
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